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Portions and preparation · USDA nutrition

Crayfish calories per cup: 131–301 across all 2 named USDA examples

Across all 2 named USDA examples, a cup contains 131–301 calories. Each included example lists 135 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 85 g

82calories

Crayfish, cooked

Protein
17.2 g
Carbs
0 g
Fat
1 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2706348 Full nutrition profile →

Compare all 2 food records, nutrition tables and USDA sources

The 2 exact records in this guide report 82–190 calories in the records' own listed source servings and 97–223 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Crayfish, begin by separating “Crayfish, cooked” from “Crayfish, fried.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 2 linked records.

Equal-weight view

How crayfish records compare at 100 grams

All 2 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Crayfish, cooked 97 kcal
    97 kcal
  2. Crayfish, fried 223 kcal
    223 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 2 named USDA records in view: 2 direct matches. All sit within “Shellfish.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 2 records together under the exact grouping key “crayfish.” That rule determines membership before any nutrition result is read.

For Crayfish, this page can compare 2 named records from FDC 2706348 through FDC 2706347. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

A shared 85 g comparison anchor

Equal source weights make the selected Crayfish serving totals easier to compare, but the eaten portion still has to be measured or estimated.

Composition

126 kcal separates the fixed-weight endpoints

The lower endpoint is “cooked”; the higher is “fried.” This isolates density, not ingredient causation.

Discriminator

314 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “cooked” (73 mg) and “fried” (387 mg).

Observed source examples

Both records, with their own serving weights intact

These 2 records each use a 85 g serving. Their serving calories compare equal weights within this set. They do not define a calorie range for every crayfish; match the preparation and adjust to your portion.

Important: “Lower” begins with Crayfish, cooked; “higher” ends with Crayfish, fried, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every crayfish meal.

Full comparison

Compare every selected FNDDS record

For Crayfish, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Crayfish nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Crayfish, cooked Direct name match 85 gUSDA reference amount 82 kcal 97 17.2 g 0 g 62 mg FDC 2706348 ↗
Crayfish, fried Direct name match 85 gUSDA reference amount 190 kcal 223 12 g 0.4 g 329 mg FDC 2706347 ↗

Portion analysis

Serving total and calorie density answer different questions

Every selected record uses a 85-gram source amount, so serving-weight differences do not explain the calorie spread inside this set. Their own source servings run from 82 calories for “cooked” to 190 for “fried.” At a fixed 100 grams, “cooked” is 97 calories and “fried” is 223—a fixed-weight separation of 126 calories. For Crayfish, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “cooked” and “fried”. Across the source formulations, the shared backbone includes crustaceans, crayfish, mixed species, wild, raw; differentiating rows include breading or batter as ingredient in food, salt, table, and vegetable oil, nfs. On this Crayfish page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Crayfish” cannot resolve the differences between Crayfish, cooked and Crayfish, fried. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    A shared source weight

    Every selected record uses 85 grams. Inside this set, serving-calorie differences therefore reflect the published composition rather than a change in source weight.

  2. 02

    The words that split the family

    Representative record-level distinctions include “cooked” and “fried”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include crustaceans, crayfish, mixed species, wild, raw; rows that vary across the set include breading or batter as ingredient in food, salt, table, and vegetable oil, nfs. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Crayfish, cooked” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Crayfish unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that crayfish is the right meal family. Then resolve the phrases that actually separate this set—“cooked” and “fried”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Crayfish source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 2 exact records behind Crayfish source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Crayfish, fried is higher in carbohydrate per 100 g

Crayfish, fried reports 11.7 g versus 0 g for Crayfish, cooked: a 11.7 g difference when both are normalized to 100 g.

Inspect the underlying evidence

These listed servings have equal weights

2 listed servings each weigh 85 g

The 2 records with a listed serving weight on this page each use 85 g. Their serving totals therefore compare equal weights, even if the household labels differ. Match the preparation and adjust the weight to the amount you eat.

Choose the record before reading the number

Crayfish, cooked and Crayfish, fried are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (No matching controlled term in the source name versus fried) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Crayfish source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Crayfish, cooked vs Crayfish, fried

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Breading or batter as ingredient in food

USDA input 99995000 appears in 1 of 2 context records; its summed listed input weight spans 25–25 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 1 of 2 context records; its summed listed input weight spans 0.6–0.6 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 73 mg in Crayfish, cooked to 387 mg in Crayfish, fried, all per 100 g.

Follow this evidence path 2 context records in this source topic Shellfish

Crayfish, cooked and Crayfish, fried belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 97 kcal in Crayfish, cooked to 223 kcal in Crayfish, fried, all per 100 g.

Follow this evidence path Inspect an exact record Crayfish, cooked

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2706348 citation for this exact record—not a name-level average.

Follow this evidence path