Seafood with valuable nutritional properties is an indispensable attribute of a healthy diet. The delicate taste of squid perfectly complements salads, and thanks to the proteins it is easily absorbed by the body. The availability of exotic seafood affects their popularity. Squid, octopus, mussels and lobster are characterized not only by their unique taste, but also by their high nutritional value. It is not for nothing that shellfish are also called "sea ginseng". What are their beneficial properties?
To begin with, squid - a cephalopod with a dozen tentacles - is considered an essential ingredient in oriental cuisine. The inhabitant of the seas was in demand in ancient times. The Greeks gave it the name "winged fish" precisely because the squid is able to jump out and fly over the water up to 20 meters, fleeing predators. Another interesting fact: in terms of speed, the mollusk is in fourth place after swordfish, dolphins and tuna.
Squids are caught in the waters of the Mediterranean, Pacific Ocean, Atlantic. In the northern seas, their sizes are somewhat smaller than in warm and temperate ones. Cephalopods are found both in the depths and in the upper waters of the seas. They are able to sail far from their habitats. They do not inhabit slightly saline and fresh water bodies.
Squid sizes reach 25 × 50 cm, although the size of some species reaches 20 m in length, and the mass reaches 300 kg. The elongated body is fusiform in shape. Near the mouth of the molluscs, there are ten tentacles with many suckers. When cleaning, you can find an ink bag with a black-brown pigment, which the squid uses as a "protective agent" and throws it away in case of danger. Some species of molluscs are characterized by a change in color, but this does not save them from marine life.
How to choose squid?
Buy squid frozen. If they have been defrosted (defrosted), they will creep during cooking, and the taste will become bitter. If the briquette was not thawed after packaging, and the carcasses are not sticky, then they can be easily separated from each other.
The carcass is covered with an outer film - from pinkish to lilac shades. The meat underneath should be exclusively white, but not purple and yellow.
How to peel squid?
Immediately after defrosting, the skin (film) must be removed from the squid. There are two of them: the first is usually colored, and the second is transparent. The tentacles of the mollusk must be cut off at the very base, and then the beak and ink pouch must be removed. To make it easier to remove the skin of the carcass, pour boiling water over it. Remove the second film like a stocking, picking it up from the wide end. Then you need to remove the chord, inner film and rinse thoroughly.
Watch the video on how to clean them correctly:
How to eat squid?
After defrosting and peeling, place the squid in a saucepan with boiling water, bring to a boil and boil for 2–3 minutes, no more, otherwise the meat will be tough and rubbery. Thanks to short cooking, the meat retains a record amount of amino acids, vitamins and microelements. Squids have a delicate taste, devoid of fish tinge. Even while the water is boiling, you can put 1/3 teaspoon of baking soda, so the meat becomes even softer and more tender. Read about the recipe for making squid salad.
They eat tentacles and squid carcasses, as well as eyes, which are considered a delicacy in Japanese cuisine. There are various options for cooking shellfish: they are fried, dried, pickled, baked, canned, eaten raw. It is an excellent base for salads and minced meat. Dumplings, pies, rolls, sushi, cabbage rolls are made from squid. They go well with any ingredients: vegetables, rice, fruits, sauces, mushrooms, red wine, spices, peppers. The beneficial properties of squid are also due to the low calorie content, so the shellfish can be safely included in the diet menu.
Squid composition: vitamins and calories
The benefits of squid are manifested in the fact that there is no cholesterol in its white meat. But there is selenium, which removes heavy metal salts from cells, as well as a number of other useful compounds.
Vitamins:
- B9 - 11 mg
- PP - 7.6 mg
- E - 2, 2 mg
- C - 1.5 mg
- B2 - 0.9 mg
- B6 - 0.2 mg
- B1 - 0.18 mg
Minerals:
- Potassium - 280 mg
- Phosphorus - 250 mg
- Sodium - 110 mg
- Magnesium - 90 mg
- Calcium - 40 mg
- Manganese - 0.17 mg
- Zinc - 1.8 mg
- Iron - 1.1 mg
- Copper - 1500 mcg
- Iodine - 300 mcg
- Cobalt - 95 mcg
- Selenium - 44.8 mcg
- Molybdenum - 20 mcg
- Nickel - 11 mcg
Calorie boiled squid
for 100 g - 110 kcal:
- Proteins - 18.0 g
- Fat - 1, 2 g
- Carbohydrates - 2.0 g
Calorie content of fried squid per 100 g - 175 kcal:
- Proteins - 18.0 g
- Fat - 1, 9 g
- Carbohydrates - 8.0 g
The benefits of squid for the human body
Due to its low calorie content, shellfish is a dietary food with a lot of nutrients. The benefits of squid for the body are obvious, because it contains taurine, which is necessary for the elimination of harmful cholesterol. This substance helps to normalize blood pressure, therefore it serves as the prevention of cardiovascular diseases. Compared to animal meat, mollusk is of the greatest value in a healthy diet.
Squid do not contain saturated fatty acids and are composed of protein, making them an easily digestible food. In addition, proteins help maintain and develop muscle tissue, so squid is recommended to be included in the diet of athletes, bodybuilders and all those who wish to build muscle mass. The meat contains extractive substances that improve the digestion process and give dishes an exquisite taste. The benefits of shellfish in baby food are undeniable, since lysine and arginine have a beneficial effect on the developing body.
An anti-sclerotic effect is also characteristic of shellfish: the use of squid and other seafood helps to improve memory and stimulate mental activity.
Squid harm and contraindications
Each product has some kind of contraindication. Squid can only be harmful when dried: with excessive use, salts are deposited, and a lot of fluid accumulates in the body. In the future, this affects the disruption of the kidneys and the appearance of edema.
There is one absolute contraindication to the use of squid - individual intolerance. This shellfish belongs to seafood, and they all have allergenic properties, so be careful.
Another contraindication, or rather harm is associated with the place of life of the cephalopods. Since various chemicals can often be found in sea waters - potential toxins for the body, the habitat of the shellfish sold is critical. Do not buy them in spontaneous markets - there is a possibility that you will be sold squid caught in polluted waters.
And finally, watch the video recipe - squid stuffed in a slow cooker:
