Skip to content
Vytal
ScanTrainingBodyWidgetsInsightsShareFAQ
EN
EnglishDeutschไทย
Open appSign inGet started
Vytal

Every meal. Every set. One clear picture.

Foods

  • Chicken breast
  • Egg
  • Rolled oats
  • All 1,000+ foods

Exercises

  • Barbell bench press
  • Barbell full squat
  • Barbell deadlift
  • All 1,500+ exercises

Plans

  • Push / Pull / Legs
  • Hyrox Prep
  • 4-Day Upper / Lower
  • All 50+ plans

Help

  • FAQ
  • Contact
  • Discord
EN
EnglishDeutschไทย

© 2026 Vytal

PrivacyCookiesTerms
All foodsCompare
Fried crab sticks

Fried crab sticks

battered, deep-fried · Prepared meals

Also known as poo ad tod, fried surimi, ปูอัดทอด

High in sodium

Fried crab sticks has 230 kcal and 7 g protein per 100 g, with 24 g carbs and 12 g fat. One stick (≈15 g) has 35 kcal and 1.1 g protein.

Calories per 100 g
230kcal
Protein per 100 g
7g
Carbs per 100 g
24g
Fat per 100 g
12g

Per 100 g.

Nutrition facts

Nutrition facts for Fried crab sticks, per 100 g and per stick (≈15 g)
Per 100 gPer stick (≈15 g)
Calories230 kcal35 kcal
Protein7 g1.1 g
Carbohydrates24 g3.6 g
Sugar5 g0.8 g
Fiber0.6 g0.1 g
Fat12 g1.8 g
Saturated fat1.5 g0.2 g
Sodium600 mgHigh90 mg
Cholesterol20 mg3 mg
Potassium90 mg14 mg
Calcium15 mg2.3 mg
Iron0.4 mg0.1 mg

“High” marks 20% or more of the FDA daily value in 100 g, the threshold nutrition labels use. For protein and fiber that is a plus; saturated fat and sodium are limits rather than targets.

Where the calories come from

  • 12%Protein
  • 41%Carbs
  • 47%Fat

3 g protein per 100 kcal

Added to todayFried crab sticks · 35 kcal

Track it in Vytal, free

Log by weight, portion or photo and see it against calorie and protein targets built for you.

Create free account

More prepared meals

  • Tod man goong247 kcal per 100 g
  • Gai satay240 kcal per 100 g
  • Neua satay345 kcal per 100 g
  • Tom jued moo sap42 kcal per 100 g
  • Gaeng jued pak25 kcal per 100 g
  • Tom jued woon sen55 kcal per 100 g
  • Kiew nam65 kcal per 100 g
  • Pork bone soup40 kcal per 100 g

All 289 prepared meals

Typical reference values from public food composition databases. Brands, recipes and preparation vary, so a packaged product’s label is the better source for that product. Where these numbers come from