lautnusantara.com A comparison of the protein content between pelagic fish and crab meat shows that both are excellent sources of animal protein, but have slight differences in their levels and other nutritional profiles.

In general, pelagic fish (such as mackerel, sardines, or tuna) often have slightly higher protein content per 100 grams than crab meat.

Protein Comparative Analysis
1. Protein Content

• Pelagic Fish: Tends to be in the upper range, with some small pelagic fish species (such as mackerel) reaching 22 grams or more per 100 grams. Pelagic fish are also known for their high-quality, easily digestible protein and contain all the essential amino acids the body needs.
• Crab Meat: Its protein content is also excellent, typically ranging from 13 to 20 grams per 100 grams. Crab meat (particularly claw/leg meat) has a unique texture and also provides a complete amino acid profile.

2. Other Different Nutritional Profiles
The main difference between the two lies in other nutritional components, which influence the role of protein in the diet:

Fat and Omega-3 Content:

• Pelagic fish excel as a source of long-chain Omega-3 fatty acids (EPA and DHA), especially fattier varieties (such as salmon, tuna, and mackerel). The fats in pelagic fish are very beneficial for heart and brain health.
• Crab meat is generally very low in fat and slightly lower in Omega-3 than fatty pelagic fish.

Mineral Content:

• Crab meat often has higher levels of certain minerals, such as Zinc, Copper, and Selenium. Crab is also a good source of Calcium and Phosphorus.
• Pelagic fish are known to be rich in Iodine and Vitamin D.

Summary Conclusion
Both pelagic fish and crab meat are excellent sources of animal protein.

• Choose pelagic fish if you're focused on high protein and optimal levels of omega-3 fatty acids for cardiovascular and brain health.
• Choose crab meat if you're looking for a lean protein source combined with high levels of essential minerals like zinc and selenium.

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