Irish Brown Crab are a good source of Protein & Omega-3 Fatty Acids
- The meat from the claws and body of Irish brown crab not only have distinctive tastes, but have different levels of nutrients which are outlined in the tables below.
- The white meat from the claws is a high protein source and low fat.
- The brown meat from the body of the Irish brown crab is a high protein and fatty acid source which are an important beneficial nutritional feature of shellfish.
- Brown Crab contains long chain omega-3 fatty acids
- Long chain omega-3 fatty acids are called DHA and EPA. They are only found in oily fish such as herring, mackerel, salmon, sardines, pilchards, kippers and trout. The human body has very limited ability to make long chain omega-3 fatty acids. Therefore, they are sometimes referred to as essential fatty acids.
- These long chain omega-3 fatty acids are very important as they help to prevent blood clots forming and are protective against heart disease. They are also important for brain and eye development in babies during pregnancy and early life. This is why fish is recommended, especially oily fish.
- More information can be found in the Food Safety Authority of Ireland publication Healthy Eating Guidelines 2011.
Nutritional Information for Brown Crab - Claws
Nutritional Information for Brown Crab - Body