Useful properties of squid for humans. Sea shellfish squid: health benefits and harms. Are squid healthy?
Squid will certainly be useful to you. It doesn't matter if you're solely interested in losing weight or just trying to eat healthy.
Check out the list of beneficial properties of this product - and you will understand why nutritionists love it so much.
Helps absorb iron
Just 85g of squid can provide up to 90% of your daily requirement for copper, a mineral that plays an important role in the absorption, storage and metabolism of iron, and therefore in the formation of red blood cells. Copper deficiency often manifests itself as anemia.
Reduce inflammation
Medical studies have shown that people with rheumatoid arthritis have low levels of selenium in their blood. Selenium is an excellent antioxidant that successfully fights free radicals. Therefore, selenium is able to reduce the symptoms of arthritis, including associated pain. Squid contains 63% of the recommended daily value of selenium.
Ensures healthy skin, muscles, hair and nails
Without protein food, no human body can fully function. It is natural proteins that ensure healthy skin, muscles, hair and nails. Squid is one of the best sources of animal protein with beneficial dietary properties.
According to the book The End of Gluttony: Taking Control of America's Ravenous Appetite, protein is digested slowly in the body, thereby preventing excess weight gain.
Relieves headaches, incl. migraine
Squid contains a lot of B vitamins. One of them is vitamin B2 (riboflavin). Recent studies have confirmed that this substance reduces the frequency and duration of migraines. And although the results were preliminary, regular consumption of squid today can be a good prevention of migraines.
Supply building material for bones and teeth
Like other seafood, sea fish and squid, squid is rich in the mineral phosphorus. But it is phosphorus, together with calcium, that is involved in the construction of bones and teeth.
Reduce the risk of developing heart disease
Squid is a good source of vitamin B12, which is designed to reduce homocysteine levels in the body. Patients with elevated homocysteine levels have a higher risk of stroke, heart attack, and death from other heart diseases.
Stabilizes blood sugar levels
Blood sugar levels are greatly influenced by a sufficient amount of vitamin B3 in the body, which is abundant in squid.
Strengthen the immune system
Squid contains a lot of zinc. And science has long known that people deficient in this mineral are susceptible to a wide range of infectious diseases.
Relaxes nerves and muscles
Squid is an excellent source of magnesium, also called the “gallant mineral” due to its ability to relax the nervous system and relieve muscle spasms.
Reduce blood pressure
Being a good source of potassium, squid helps regulate blood pressure levels, like many other foods for hypertension.
In addition to these 10 benefits mentioned, squid also contains vitamin C, folic acid, calcium, iron and manganese.
Potential Harm
In recent years, the scientific community has become increasingly concerned about the increase in mercury levels in fish and other seafood. No wonder: mercury appears in the seas and oceans as a result of industrial pollution. Although not all seafood absorbs and accumulates mercury equally well. The Environmental Protection Agency (EPA) reports that squid contains very little mercury.
Attention! If you're watching your cholesterol, limit your consumption of fried calamari. This is one of the most cholesterol-rich seafood: 260 mg for every 100 g.
Forgetting that there are affordable and very Russian squids - tender, dietary, tasty and incredibly healthy. Some housewives do not like squid - it’s difficult to clean them, and after cooking they are like rubber, but we assure you - dealing with squid is as easy as shelling pears! Let's learn?
Winged fish of the ancient Greeks
Dishes with these shellfish are held in high esteem not only by modern chefs: the ancient Greeks and Romans, famous gourmets and hedonists, feasted on squid. In ancient times, squid were called winged fish - they jumped out of the water so quickly, frolicking in the Mediterranean waves or chasing small prey. In Asia, where seafood has been recognized as the main food from time immemorial, squid is especially popular - its benefits and harms are known to every Japanese, Chinese and Vietnamese.
In the ascetic Soviet Union, squid was also not a novelty - they began to be produced in the 1960s, and a few years later housewives put salads with squid on New Year's tables. Why, in one of the latest editions of the “Book of Tasty and Healthy Food,” Soviet residents are advised not only to stew sea reptiles with onions and sour cream, but also to stuff them, roll them into rolls and make dumplings and belyashi with them...
For health and love
Like any dietary meat (veal, chicken and turkey, white fish), squid is an ideally balanced product. But delicious shellfish have special properties that will give a hundred points ahead to other meat dishes.
- There is a lot of protein in squid and practically no fats and carbohydrates - seafood is perfectly satiating and does not put extra pounds on the tummy and thighs.
- Shellfish are rich in vitamins C and PP (nicotinic acid), which improve metabolism, provide nutrition, and maintain healthy blood vessels and a sharp mind for many, many years.
- The high content of vitamin E in squid is a guarantee of healthy and beautiful skin, stamina and excellent mood. A nice bonus is that vitamin E helps maintain female sexuality throughout life, so often include salads and seafood snacks in a romantic dinner (and breakfast).
- In terms of the amount of potassium, squid meat can compete with cereals - these shellfish are even called balm for the heart. The macroelement not only strengthens the heart muscle, but also normalizes blood pressure, removes excess fluid, and removes all swelling from the legs and face.
- Iron, copper and iodine in squid help the nervous system cope with nervous overload and improve endurance.
- The healing amino acid taurine is responsible for strong immunity, excellent performance and clean blood vessels. And it is these elements that help us wake up every morning with a smile and do great things (or at least try to do them).
If you include at least one (or preferably 2-3) squid in your weekly diet, its beneficial properties will not cease to delight you. Moreover, the delicious mollusk has practically no contraindications - only in isolated cases does “squid intolerance” occur.
200-300 grams of dietary and easily digestible meat...
Squids, of course, are not rabbits, and no one has written funny and educational feuilletons about them. But this does not in any way diminish the value and usefulness of seafood: winged fish is an ideal dietary and sports product. Moreover, in comparison with delicious veal, tender turkey and noble white fish, fresh frozen squid have a very low and attractive price, and everyone can afford a menu with seafood.
You can include squid in any, even the most severe diet - the calamari content of the meat is only about 95 kcal, fried and dried shellfish are a little fattier. This dish is perfect for athletes - protein is perfectly absorbed and helps build muscle mass.
If you are a healthy eater and a fan of low-calorie foods, your obvious choice is boiled shellfish. The calorie content of boiled squid is only about 100 kcal per 100 grams, and there are simply countless culinary options with it! You can combine freshly prepared seafood with rice and fresh tomatoes and cucumbers, feta cheese and feta cheese, baked zucchini and even fruit.
Cooking secrets: how to clean and how long to cook?
What can you cook from squid? Each national cuisine solves this issue in its own way: Italians prepare pizza and dietary pasta, Greeks stuff shellfish with boiled rice, Thais cook spicy soup with squid, and in Andalusia tourists are treated to a spicy stew with squid, vegetables and herbs.
But all these culinary manipulations have something in common - before preparing any “seafood dish” it is necessary to remove all excess from the shellfish - the backbone, entrails and skin. How to clean squid correctly in order to spend as little nerves and time as possible in the kitchen?
The simplest and most effective method for culinary matters is a contrast shower. We put two containers - empty and with cold water (for a better effect, you can sprinkle pieces of ice in there), next to a kettle with boiling water and cook the carcasses themselves.
If the mollusk has a head, first carefully cut off the head with tentacles, squeeze out the beak and throw it away. If the squid carcass is headless, immediately remove the chitinous chord and entrails (for convenience, you can turn the winged fish inside out). Then put the squid in a plate, pour boiling water over it, put it in a colander - and immediately into the ice.
After such a shower, the skin on the squid should curl up and be removed from the meat without any problems. It is more convenient to remove the film under cool running water, rubbing the carcass so that the skin is completely removed.
Another nuance - how long to cook winged fish? To prevent the delicate shellfish from turning into unappetizing rubber, most chefs advise boiling it for 3-4 minutes - or 30-40. In the second case, the product will lose its elasticity, but will become incredibly soft!
Modern chefs recommend another method - boil water, throw in peeled shellfish (rings, straws or carcasses) and immediately turn off the heat. After 12 minutes, drain the seafood in a colander and then cool in an empty saucepan.
Recipes with squid
Cooking squid is a truly creative process, this can be understood by the variety of recipes with winged fish, which are offered by all kinds of cookbooks and culinary portals. Battered and breaded squid rings, stuffed squid and appetizer rolls, roasts and kebabs, salads and soups, pasta and pizza, pies and cutlets, squid julienne and even seafood paella - from everyday dishes to haute cuisine masterpieces.
It is no coincidence that many recipes offer their own version of how to properly cook squid, in addition to the traditional method of boiling them.
Summer salad with squid, celery and olives
You will need: 0.5 kg of squid, a third of a glass, 3 shallots (or regular onions), a teaspoon of lemon zest, salt and lemon juice for dressing.
Cut the cleaned carcasses into rings and the tentacles into strips. Throw the clams into boiling water for one minute, then into ice water and into a colander. While excess water drains from the squid, cut the olives, celery and onion into neat rings. Mix with grated zest, dressing, then add squid.
Baked squid with mushrooms under a cheese cap
You will need (for 2 servings): 300 grams of squid, one onion, 100 grams of fresh or white champignons, 300 grams of sour cream, 100 grams of mozzarella, pepper and salt to taste.
Sauté chopped onion in hot oil for 2-3 minutes, add mushrooms, cook for another 3 minutes. In another frying pan, fry the squid, cut into strips, for 1-2 minutes. Mix with onion-mushroom dressing, sour cream, spices, and transfer to small molds. Cover with grated mozzarella and place in a hot oven for 10 minutes.
Squid skewers with soy sauce
You will need (for 2 servings): 2 standard or 4 small squids, 4 tablespoons of soy sauce and one spoon of fish sauce, a third of chili pepper, 1 cm, half a lime.
Mix the marinade: chopped chili and ginger, sauces, lime juice. We cut the cleaned squid into large squares or leave them whole (if the mollusks are small). Place in marinade for 30-50 minutes.
Soak wooden skewers in ice water for 15 minutes, then thread the squid: roll the squares, pierce the carcasses lengthwise. Grill or deep fry for 1-1.5 minutes. Serve with a side dish of rice or any fresh vegetables.
Seafood, along with other foods useful for the development and functioning of the human body, must be included in the diet of every person. Their benefits are obvious - they contain a large number of substances that are simply necessary for life. The choice of seafood is large due to the expansion of trade relations. Even very exotic seafood arrives in stores in various parts of the world.
The cephalopod mollusks squid are becoming increasingly popular. Read about the benefits and harms of squid for the human body and what can be prepared from them in this article.
Squid: calories, nutritional value, vitamins and minerals
Regular consumption of sea shellfish leads to overall body activity and sexual activity in particular. Therefore, squids have special benefits for men.
Selenium and vitamin C give seafood a diuretic effect, and therefore the ability to improve the functioning of the genitourinary system. Vitamin E has a beneficial effect on the appearance and condition, eliminates toxins.
Shellfish are good for the digestive system. Its absorption occurs easily and quickly, without deteriorating metabolic processes. The product has a good effect on digestion and normalizes intestinal function. The presence of extractive substances that promote the secretion of gastric juice makes it possible to recommend squid for gastritis. 
Seafood is usually recommended for people struggling with. Therefore, low-calorie squid is perfect for.
In general, the list of beneficial properties of cephalopods will look like this:
- strengthening the heart muscle and blood vessels;
- prevention;
- improving the functioning of the endocrine system;
- removal of toxins and harmful substances from the body;
- improved digestion;
- general strengthening effect;
- diuretic effect.
Did you know?There are about 200 species of cephalopods in the world, but not all of them are edible. The largest specimens reach a length of 20 meters and a weight of 300 kg.
How to clean and how long to cook
Squids are widely used in cooking. Their properties and taste were tasted centuries ago. The carcass of the mollusk and its tentacles are eaten. In Asian countries, suckers and eyes are also eaten. It is customary to subject seafood to the following processing before consumption:
- boil;
- dry;
- put out;
- marinate;
- bake.
There are several ways to clean seafood from all excess.. 
The simplest and fastest way is to place it first in boiling water and then in ice water. We remove the head with tentacles from the mollusk, squeeze out the beak, chord and entrails. 
It is convenient to clean the insides if you turn the animal inside out. 
After these manipulations, place the carcass on a plate and pour boiling water over it. Next, drain it in a colander and place it in a container with cold water.
This procedure should result in the animal’s skin being well cleaned. It should be removed under running water, carefully wiping the carcass. 
After cleaning, you can start cooking the shellfish. How long to cook squid will depend on what result you want to achieve and what dish you are cooking it for.
Important! In order for squids to retain as many nutrients as possible, they must be cooked for no longer than five minutes..
The clam can be boiled for 3-4 minutes, then it will be tough and elastic. If you keep it on fire for 30-40 minutes, it will become soft, but will also lose most of the vitamins and microelements.
Experienced chefs use a different method to cook squid. They throw the carcasses into boiling salted water and immediately remove them from the heat. Then leave in hot water for 12 minutes. Allow the liquid to drain through a colander and cool in an empty container.
What can you cook from squid?
The cuisines of different countries have adopted squids - many of them have adapted to prepare various dishes from mollusks. For example, they are added to traditional dishes - and pasta, in Greece they love to stuff the body of shellfish, in Taiwan they cook spicy shellfish, Andalusia welcomes tourists with squid stew. 
Squid goes wonderfully with boiled eggs and rice, a variety of: tomatoes, peppers, zucchini, eggplant, including feta and, with.
It is popular for us to prepare dishes with squid, such as salads, soups, and appetizers. Sea shellfish are consumed dried, they are baked, marinated and stuffed, and cooked in Korean.
Squid is the main ingredient in many delicious recipes. Below are five of the most interesting, simple and popular dishes. In each of them, the mollusk is used in a different form.
Boiled squid
Let's prepare a simple salad. We clean and wash two shellfish carcasses. Throw into boiling water for one minute. As soon as the clams become soft, remove them and place them under cold water. Next, cut into thin strips. Cut two onions into half rings and marinate in a water-vinegar solution for 10 minutes: first sprinkle with sugar (one tablespoon), then pour boiling water and vinegar (one tablespoon).
For dressing, mix a tablespoon of Dijon mustard and lemon juice. Season the dressing with pepper and salt.
Add onion and dressing to the carcasses.
Baked squid
We are preparing pizza. Cut the body of shellfish carcasses (200 g) into rings. Finely chop the green onions (5-6 feathers). Mozzarella (150 g) cut into thin slices. Green olives (5-6 pieces) – in rings. Roll out the dough, brush with tomato sauce and herbs. Place mozzarella, olives, and squid on top. Sprinkle with onions. Add grated Parmesan (50 g). Sprinkle the juice squeezed from the quarter on top. Pizza is baked in an oven preheated to 200 degrees. Approximate baking time is 20 minutes. 
How to cook stuffed squid
For the dish you will need six carcasses. They need to be cleaned and boiled. Fry 300 g of finely chopped champignons with onions. (half a glass) boil. Grate 150 g of hard cheese. Boil eggs (four pieces) and cut into cubes. Cut 200 g ham into cubes. Mix all the ingredients, season with mayonnaise and stuff the carcasses with them. 
Place the stuffed carcasses on a greased baking sheet, grease with mayonnaise, cover with foil and place in the oven (200 degrees) for 15 minutes. Bake for 5-10 minutes without foil.
Cooking stew. Peel one large shellfish carcass, cut into large squares and fry in a preheated frying pan for two minutes. (200 g) and (two pieces) peel, cut into large cubes, fry in vegetable oil. Add two coarsely chopped onions (also diced) and fry all the ingredients together. Separately, fry the coarsely chopped zucchini (one piece). 
Mix everything and pour in the sauce, which is prepared from one tablespoon of flour sautéed in butter (10 g). Add two tablespoons of sour cream and 50 ml to the sauce. Bring the mixture to a boil. Next, add two tablespoons and mix.
Add salt and pepper to taste, bay leaf, to the stew poured with sauce. Simmer the dish for 10 minutes.
For marinating, 1 kg of carcass is used. Place the cleaned carcasses in boiling water for three minutes. Then cut into rings. Place in a jar or pan. Add finely chopped garlic (two cloves), olive oil (two tablespoons), and juice of half a lemon to the container. 
Make the marinade: add finely chopped dill, two bay leaves, 200 ml of water. Boil for five minutes. Let stand for 10 minutes and add three-quarters cups of vinegar.
Pour the marinade over the carcasses. Place in the refrigerator overnight.
Contraindications
Squids have virtually no contraindications for consumption. The group who should not use them includes people with individual intolerance and.
Squids should not be consumed. In chronic cases, they are allowed into the diet in small doses in boiled, baked and stewed form.
It is also advised to avoid dishes with this shellfish for those who have gallbladder diseases, in particular stone disease.
Important! Seafood should only be purchased in stores and not taken from hand. Be sure to pay attention to the origin of the product and refuse to purchase seafood from unknown places or from environmentally unfavorable areas.
Squids can cause harm if they are consumed excessively or if they are lost.
Sep-12-2016
What are squids, benefits and harm to human health, as well as what medicinal properties do they have and what exactly are these sea creatures useful for? These questions often arise among those who care about their health, lead a healthy lifestyle and show interest in traditional methods of treatment. And this interest is understandable.
Maybe in this article, to some extent, you can get an answer to these questions.
Today, seafood is becoming more and more accessible to every person and is no longer a delicacy. Of course, not everyone can afford lobster or oysters, but many ordinary people eat squid, shrimp, mussels and seaweed.
It should be noted that some of them are also found in freshwater bodies, for example mussels and crayfish, but, like their marine counterparts, they are eaten.
It is a fairly common misconception to call “seafood” everything that is caught in the sea or ocean. Actually this is not true!
Fish and other marine vertebrates such as whales or dolphins do not fall into this category.
Seafood is primarily shellfish (squid, octopus, scallops, oysters, mussels and others), as well as arthropods (crabs, shrimp, crayfish and others), and also various algae (the most common among them is seaweed).
Are these gifts of Neptune beneficial or harmful to our health? This question cannot be answered unambiguously. Just like any other food, when consumed correctly, seafood can be very beneficial for our health, but sometimes it can cause harm to the human body.
Amazing sea creature - squid! He has no bones at all, but he has three hearts, ten legs, and literally blue blood flows through his vessels!
In Japan, squid meat is called nothing less than “balm for the heart.” And this is no coincidence! Squid contains a lot of potassium, which we simply need for the good functioning of the heart muscle and other muscles. In addition, having a diuretic effect, potassium removes excess fluid from the body, which helps lower blood pressure in hypertension.
In addition to potassium, squid meat, as well as other seafood, contains a large number of other useful microelements: sodium, zinc, iron, phosphorus, selenium, iodine, bromine... Their total number reaches 38!
Squids also contain a lot of vitamins. Especially B vitamins, vitamin C and vitamin E, which, being an excellent antioxidant, slows down the aging process in the body.
Squid meat also contains a significant amount of taurine, which lowers cholesterol levels in the blood and has an anti-sclerotic effect.
Squids are extremely high in animal protein. In terms of its content, squid is almost as good as beef, chicken or fish. There is very little fat in squid, which makes these representatives of the deep sea an excellent dietary product. The absence of purine bases in squid meat has a positive effect, unlike, for example, animal meat, on the functioning of joints and kidneys.
They are defrosted in cold water, thrown into boiling water and cooked for no more than 3-4 minutes. Until the squids have cooled, you should not remove them from the water in which they were boiled.
Usually the squid is cooked whole, with only the internal organs removed. Both the body and tentacles are edible and even very tasty. To cook squid, you must first remove the skin. And there are so many dishes with squid that you can lose count. They are boiled, fried, baked, stewed, dried, pickled, and canned. You can make salads with them, serve them as a main course with a side dish, serve them dried with beer, and even make soup. These mollusks are especially popular in the countries of East Asia and the Mediterranean. For example, the Greeks are very fond of rice and squid soup. And the people of Italy stew it with red pepper.
Beneficial features:
- various diseases of the stomach and intestines (contain molybdenum, vitamins B1, B3, B9);
- diseases of the thyroid gland (they contain a lot of iodine);
- problems with the cardiovascular system (too much potassium);
- kidney disease (vitamin B3 and potassium and no purine bases);
- to reduce cholesterol levels (contain unsaturated acids omega-6 and omega-9, as well as taurine, vitamins B3 and B12);
- diseases of the musculoskeletal system (a lot of calcium and fluoride, as well as the absence of purine bases).
Besides:
- Squid contains a lot of taurine, which helps normalize blood pressure and protects the heart muscle and blood vessels of people from the effects of cholesterol.
- Being a sodium antagonist, the potassium in the product provides a diuretic effect, reduces blood pressure and relieves swelling.
- Polyunsaturated acids have a beneficial effect on the liver.
- A large amount of cobalt (squid belongs to 1st place in terms of the content of this element in food) ensures the normalization of metabolism.
- Extractive substances give a special taste to the meat of this oceanic representative, while enhancing digestive functions, improving the quality of gastric juice.
- The high content of amino acids, in particular lysine and arginine, strengthens the immune system, synthesizes collagen, stimulates growth hormones and reduces the likelihood of diabetes.
- Iron in the product increases hemoglobin in the blood.
- Vitamin E accelerates the removal of heavy metals and toxins from the body.
- Proteins help athletes build muscle mass, so the use of squid for athletes is recommended by nutritionists.
- A large amount of squid in the diet ensures good memory and stimulates mental activity.
- According to research, squid, used in human nutrition as a main dish, provides a large amount of energy, but does not allow you to gain weight.
Squid, like fish and other seafood, is a perishable commodity. Therefore, if stored incorrectly in a very short time, they can become a source of bacteria and lead to severe food poisoning. They should be stored frozen and defrosted immediately before cooking.
Contraindications:
Alas, squid, like other marine life, are capable of accumulating mercury compounds, arsenic and other harmful elements from sea water, with all the ensuing consequences. Therefore, they are not recommended to be eaten regularly.
Dried squid, which have become so popular recently, cause especially great harm to the human body. The presence of a large amount of salt and various food additives in them - dyes, flavor enhancers, preservatives and others - negates all their benefits and turns squid into an extremely unhealthy product!
If you really care about your health, then it’s better to refuse such a “delicacy”!
Squids are contraindicated:
- people prone to allergies, as they are a powerful allergen;
- squids are too heavy food for a child’s stomach, they should not be given to small children under three years of age, and teenagers should eat them only occasionally and in small quantities;
- pregnant women and nursing mothers.
How to choose:
Squid carcasses must be frozen, and initially, since when defrosted and re-frozen, the meat begins to fall apart and become bitter.
To select fresh squid that have not been thawed during storage, look closely at the carcasses. They should not stick together, but should be easily separated from each other.
The film that covers the carcass is gray-pink, light brown or purple. If this color has spread to the meat itself, this is a bad sign.
The meat itself should be white, and dense to the touch, not falling apart. A yellow or purple tint to the meat indicates that it has been defrosted and/or has begun to spoil.
If the seller refuses to separate you the required number of carcasses, the briquette was obviously re-frozen and therefore stuck together.
Squid for pancreatitis
Unfortunately, despite the healthy, easily digestible proteins and negligible fat content, squid should not appear in the diet for acute pancreatitis. This ban is explained:
Because many components of squid are recognized as allergens that can aggravate an already serious pathological process in the pancreas.
Therefore, you can remember about squid only after the resolution of acute pancreatitis.
In most cases, the pancreas reacts neutrally to squid meat in dishes. The reaction is similar to eating lean fish. It is worth expanding the diet with squid in the case when the patient does not experience exacerbations of pancreatitis for a long time.
But even healthy people, not to mention those with pancreatitis, should treat squid meat with caution, since due to their habitat, these marine inhabitants may contain toxins contained in the emissions of factories and enterprises, as well as mercury, which often accumulate in their body in significant quantities. Therefore, it is not recommended to purchase seafood at spontaneous markets, especially if you have pancreatitis.
Is it possible to give squid to children?
Squid is a dietary product because it is low in calories, has easily digestible protein and healthy fatty acids. Eating squid also improves the digestion of food, removes cholesterol from the body and simply improves the taste of the dish. For baby food, squid contains lysine and arginine, which has a beneficial effect on the growing body. But you shouldn’t introduce squid into your child’s food, like other fish, too early.
It should be remembered that squid meat must be introduced into the child’s diet carefully and in small portions in order to avoid allergic reactions and stomach upset.
You should also remember that smoked, dried or salted squid does not contain anything healthy and is not suitable for baby food.
Squids in weight loss diets
Squid meat can easily be called a dietary product. Per 100 g of fresh fillet, the calorie content is on average 86 kcal. Therefore, shellfish fillet can be safely consumed as a worthy replacement for animal meat.
Followers of strict diets, as well as fans of such a radical trend in nutrition as a raw food diet, should pay special attention to squid. The fact is that with a truncated diet (meaning the variety of foods consumed), the amount of vitamins, minerals, amino acids and other substances supplied with food is sharply reduced. Squid meat can more than make up for this deficiency.
In addition, unlike most seafood, this shellfish is eaten raw, without heat treatment. It is enough to hold fresh fillet in an acidic marinade based on citrus juice or apple (wine) vinegar and it can be consumed without any fear.
Squids (lat. Teuthida) are an order of decapod cephalopods. Typically measuring 0.25-0.5 m, giant squids of the genus Architeuthis can reach 20 meters (including tentacles) and are the largest invertebrates.
Industrial squid weighing up to 800 grams is often found in supermarkets. The edible part is the mantle under which all its vital organs, head and tentacles are hidden.
Squids were eaten as food in the ancient states of Greece and Rome. Dishes made from them are among the most popular among other seafood dishes. In Vietnam, squid is not as popular as crabs and shrimp; they began to be widely consumed here relatively recently.
Squid meat, defrosted several times, has a bitter taste and the smell of old frozen fish, foams and spreads during cooking. Before purchasing a squid carcass, evaluate its appearance. It should be dense, the upper peel should be pink, slightly purple or brownish, but the squid meat should only be white. If it is yellow or purple, the squid has been defrosted several times. If you are unsure which carcasses to choose - cleaned or not, take the latter. After all, in order to completely clean the squid, it had already been defrosted at least twice.
Squid calories
Squid is a high protein product, and its calorie content is 92 kcal per 100 g of raw meat. 100 g of boiled squid contains 110 kcal, and 100 g of fried squid contains 175 kcal. Smoked and dried squid have the highest calorie content - 242 kcal and 263 kcal, respectively. Excessive consumption of squid in this form can lead to obesity.
Nutritional value per 100 grams:
Useful properties of squid
Squid meat is considered much healthier for humans than the meat of land animals. Squid contains a very high percentage of protein, vitamins B6, PP, polyunsaturated fats, which play an important role in a balanced human diet.
In addition, these shellfish are rich in microelements phosphorus, iron, copper, iodine. And thanks to the presence of a large amount of arginine and lysine in squid, they can be classified as essential components of children's cuisine. Meat does not contain cholesterol.
It is also no coincidence that squid meat is called balm for the heart. The fact is that this seafood contains a large amount of potassium. This microelement is necessary for the normal functioning of all muscles of the human body, including the cardiac myocardium. In addition, potassium is a sodium antagonist. It has a diuretic property, helps remove excess fluid, preventing swelling and increased blood pressure.
Their tissues contain many extractive substances that promote the secretion of digestive juices and give a unique taste to culinary products.
Squid meat contains a significant amount of taurine, which helps reduce cholesterol in human blood and has an anti-sclerotic effect, regulates blood pressure, helps narrow arteries, etc.
Squid also contains vitamin E and selenium, which help convert eicosapentaenoic acid in the body into prostaglandin, which neutralizes heavy metal salts. In addition, squid meat is also a dietary product, as it does not contain fat.
Dangerous properties of squid
There are known cases of individual intolerance to squid. Also, after consuming this product, nervous system disorders are possible, since squid absorb mercury and other dangerous compounds from sea water.
