07.03.17

Squids are affordable and quite valuable product nutrition. They grow quickly thanks to the short life cycle, are widespread in the world's oceans and during their life processes form dense accumulations, so they can be caught with high efficiency.

And nutritionally and biologically active substances there is so much in them that they fall into the category of valuable game animals.

If we compare this food with pond fish, then the cephalopod has more protein and less fat, and its meat has less calories.

In this article we will talk about the benefits and harms of squid in human nutrition, nutritional value, the beneficial properties of meat for the body of men, women and children, during pregnancy, as well as contraindications.

How to choose a good product and check the quality

It is recommended to purchase fresh frozen or chilled shellfish, which go on sale in the form of carcasses, rings or fillets, into which giant cephalopods are cut, the whole of which is unlikely to be sold.

When choosing, you should focus on the following indicators:

• if the product is fresh frozen, then the carcasses should not be frozen or covered with a layer of frost, which indicates that they have been frozen and thawed more than once, and they should not have a thick layer of ice glaze on them;
• carcass meat may be white to pinkish-purple in color, if this is not the case, the shellfish is old and its meat will be tough, and a yellow tint may indicate repeated freezing and thawing;
• the surface must be intact, without damage;
• if frozen shellfish are sold in packaging, it must be undamaged;
• Small shellfish have a more pronounced taste than large ones.

To make cooking easier for customers, some manufacturers sell their products already peeled.

After such processing, the product loses both some of its nutrients and some of its taste.

This video will show you how to choose the right squid:

Chemical composition and nutritional value

Recently, people are beginning to gravitate towards environmentally friendly clean products, providing healthy eating, in which, if preservatives are added, then only natural ones.

Squid can confidently be classified as one of these products that meets all consumer requirements.

Among the main advantages of this mollusk high content in the edible part, which is in short supply in areas located inland, remote from seas and oceans.

In these cephalopods, as in many other marine inhabitants, contains highly digestible, complete proteins, some essential polyunsaturated fatty acids (PUFAs), vitamins, rare trace elements and other biologically active compounds that are very valuable for human body.

Carbohydrates are bound to proteins in the form of proteoglycans and glycoproteins, and have a positive effect on the human circulatory and immune systems. It is not without reason that in countries with high life expectancy, ocean and sea products predominate in the diet.

Squid meat contains:

• protein - 16.83–19.77%;
• fats - 1–1.8%;
• carbohydrates - no more than 5%;
• moisture - about 79%;
• minerals - about 3%.

Among the useful components:

Shellfish protein consists of the following amino acids: isoleucine - 3.81%, leucine - 7.7%, lysine - 7.84%, tryptophan - 0.81%, arginine - 4.97%, alanine - 6.54%, glycine - 4.36%, glutamic acid - 19.64%, aspartic acid - 11.66% and others.

After traditional heat treatment the zinc content in the product decreases by 12%, copper - by 40%, manganese - by 2.5 times, vitamin B1 - by 2 times, vitamin B2 - by 18%.

Calories per 100 grams and glycemic index

Depending on the method of preparation - dried, boiled, canned, smoked, etc.), the calories in squid can increase significantly, but the benefits and harms will remain unchanged.

The calorie content of fresh raw squid carcasses is 85.8 Kcal per 100 grams, and glycemic index equals 0.

Here's how it changes depending on the cooking method energy value squid (in kcal):

• fresh frozen - 75;
• canned - 60;
• boiled - its calorie content is 110 kcal per 100 grams of boiled meat;
• fried calories - 180;
• dried calorie content - 260 calories per 100 grams;
• smoked - calorie content 290 kcal per 100 grams;
• dried shavings - 205;
• dried squid rings - calorie content 190 kcal per 100 grams.

The beneficial properties and contraindications for eating flounder will be revealed.

Useful properties of meat

Eating squid has beneficial effects on the activity of the stomach and intestines, the state of digestion is normalized due to increased production of gastric juice.

Such food is well digestible and does not cause a feeling of heaviness, it does not contain purine bases that disrupt the body’s metabolism, mental performance increases, the body is cleansed of heavy metal salts, and the reproductive and excretory systems are strengthened.

The following components have a beneficial effect on the body:

Eastern healers have long known valuable qualities shellfish, which they consider a balm for the heart. And this is not surprising, because its meat does not contain an ounce of cholesterol, but potassium is present in large quantities.

High concentration of protein and organic acids increases the endurance of athletes.

Proteins have a beneficial effect on the development of muscle tissue, so fillet is useful for bodybuilders to build muscle mass.

What are the benefits for human health?

The benefits of squid are due to the rich chemical composition . For people who care about their health, regardless of gender and age, it will be an undoubted help, partly replacing pills, multivitamin complexes and dietary supplements.

For adult men and women

Are squids good for men and women? It is believed that squid meat has a positive effect on the male reproductive system.

A the copper contained in it monitors the health of the hair and prevents the appearance of early gray hair, which will help both women and men look young longer.

With the regular inclusion of this product in the diet, men noted increased potency, and women tolerated premenstrual syndrome and menopause more easily.

For pregnant and lactating women

What are the benefits of squid for the body? expectant mother? Eating squid during pregnancy helps expectant mothers replenish in the body useful elements the whole complex something few food products can boast of.

A pregnant woman's diet must include at least one shellfish per week.

The cobalt contained in the composition controls the preservation of genetically important data in RNA and DNA cells.

After childbirth and the start of lactation, a young mother should give up all seafood and include them in the diet no earlier than six months later and only after consultation with a doctor.

For children

How is squid meat, especially boiled, beneficial for a child? IN boiled squid are welcome in children's diet , since they are an easily digestible high-protein product from which a growing body can receive a multicomponent composition of microelements and vitamins, especially since it contains neither cholesterol nor fat.

The brain of a growing baby is constantly active, the nervous system is not yet strong and is in the formative stage, the bones of the skeleton are constantly growing, and cephalopods will be exactly the support that is needed at this stage of development.

The only exceptions are children with allergies., it is better not to include seafood in their diet.

For the elderly

What are the benefits of squid for an elderly person? From all of the above, it becomes clear that for older people, squid will be undeniably useful.

Potassium, iron and cobalt will have a positive effect on the condition of blood vessels and the heart, which tend to wear out with age.

In addition, the composition of the blood will improve, metabolism will be normalized, and other microelements will be better absorbed.

Potential dangers and contraindications

The harm caused by shellfish to the human body is minimal. The main danger may be excess and consumption of low-quality food stored and sold in inappropriate conditions.

Also squid meat may be an allergen, so you need to introduce it into your diet gradually. Dried and smoked options During the cooking process they are flavored with preservatives and flavorings.

Dried squid In addition, they are seasoned with a large amount of salt, which is fraught with edema and increased blood pressure for the human body.

Some areas of water bodies are so polluted that the meat of animals and fish living there contains harmful compounds and can cause food poisoning, therefore You should not purchase products from random sellers.

There are no separate popular diets that include squid meat in the diet. Because the The calorie content of the product depends greatly on the method of preparation., you should think carefully about how to prepare it, otherwise the dietary food that it is initially may turn into a dish that promotes weight gain and fluid retention in the body.

There are no contraindications to the use of these shellfish. The presence of vitamin B3 in the product will benefit diabetics, because if there is enough of this vitamin in the body, it has positive influence on blood glucose levels.

Fillet suitable for stewing, boiling, frying, drying, smoking, it is used for preparing salads and soups.

The Chinese consider dried shellfish a light everyday snack, the Japanese use them as a snack for alcohol, and the Russians use them as a snack. But The purpose of squid is to be a complete food, and not an attribute to alcoholic beverages.

You can use it to prepare any dish in which the recipe calls for the addition of meat or fish, and serve it for lunch or dinner.

If carcasses are purchased raw, before preparing the snack, they should be peeled and boiled.

If you are unable to consume the boiled product immediately, you can put it in the refrigerator, but store it there for no more than a day.

If necessary, can be frozen for up to 30 days., you just need to keep in mind that such an action will significantly worsen taste qualities meat.

Use in cooking

Skinned squid carcass and tentacles are used for food.. Shellfish meat is boiled, fried, canned, dried, and stewed.

Squid can be stuffed, used in salads and as independent snack, as part of a sandwich, roll, sandwich, fish soup.

Squid goes well with rice. In Asian and Far Eastern countries it is combined with other seafood, and in the Mediterranean with vegetables, herbs and legumes.

Before cooking, the product is boiled, but before that film needs to be removed. If squids are purchased frozen, they are first defrosted.

To remove the film, place the carcasses in a bowl, pour boiling water over them and immediately drain it. Then under the flow cold water the thin skin is simply peeled off with your fingers.

If there is any, the entrails and so-called bones - long, hard seals - are removed from the carcasses.

The program “About the Most Important Thing” will tell you how to clean squid in 30 seconds:

To get soft tender meat, squid is boiled for a few seconds or fried for about 3 minutes. If the heat treatment is not completed on time, it will have to be extended to 30 minutes. By this time, the meat will soften again, but will significantly decrease in size.

The carcasses are dipped in boiling salted water, to which a few leaves and peas are added. allspice. After 10 seconds they need to be pulled out with a slotted spoon. This produces a delicate product, ready for further use.

Stuffed clams

onions

In contact with

Squid is a tasty seafood product. But he is appreciated not only because mild taste, but also for beneficial features. Is squid good for your health? This product is rich in protein, which is perfectly digestible by the body, so it can be eaten even by children and can be included in the diet.

Useful properties of squid

Squid meat for humans is considered healthier than meat land animals. It contains a high percentage of protein and polyunsaturated fats, which play an important role in balanced diet, as well as vitamins B, PP, C and microelements (phosphorus, copper, iron, iodine).

Useful substances of squid:

• Vitamin A;
• B vitamins (thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folic acid, cyanocobalamin, choline);
• Vitamin C;
• Macroelements (potassium, calcium, magnesium, sodium, phosphorus);
• Microelements (iron, manganese, copper, zinc, selenium).

Squid meat is also called balm for the heart. The trace element potassium contained in the product is necessary for the normal functioning of the muscles of the body, including the cardiac myocardium. Potassium also has a diuretic property, it will help remove excess fluid from the body, prevent swelling and increased blood pressure.

Their tissues contain a lot of extractive substances that affect the secretion digestive juice, as well as giving culinary products peculiar taste.

Meat contains a significant amount of taurine, which reduces cholesterol in human blood, has an anti-sclerotic effect, regulates blood pressure and promotes narrowing of arteries.

Vitamin E and selenium, which it contains, convert eicosapentaenoic acid into prostaglandin, thereby neutralizing heavy metal salts. There is no fat in squid meat, which is why it is an excellent dietary product.

Are dried squid healthy?

Although manufacturers dried products assure the consumer that after preparation, useful components they remain, you still shouldn’t believe them 100%. During any processing, vitamins and microelements disappear. But such a snack is where healthier than chips or other snacks.

Do not ignore the ingredients on the packaging of dried squid. If the product contains sorbic acid– don’t rush to put it back on the shelf. This preservative is safe.

It is better to choose shellfish that have been processed only saline solution. This product is natural and pleasant to the taste.

Choose dried seafood from well-known domestic producers.

Squid is contraindicated:

How much squid can you eat per day?

These seafood should become an important part of any person's diet. Is squid good for you? large quantities? There is no norm as such, but you should remember that everything is useful in moderation!

How to choose a squid

Stores sell already cleaned frozen carcasses. At the same time, color remains the only criterion of their quality. The mollusk should be white, without any spots.

How to cook squid

Place the defrosted and cleaned product into already boiling water. salt water. After bringing to a boil, cook for another 5 minutes.

Recipes for healthy dishes with squid

Squid with celery, olives and shallots

1. Rinse them in cold water, cut into thin rings.
2. Boil salted water. Place the squid in boiling water for 40 seconds, then place it in a container with ice. Once they are cool, remove them from the ice and place them in a colander.
3. Thinly slice the celery stalks, green olives and shallots. Mix vegetables with grated lemon zest and season olive oil and lemon juice.
4. Add squid to remaining ingredients.

Salad ready!

Squid stuffed with mushrooms and cheese

1. Boil the eggs.
2. Finely chop the onion, grate the carrots, fry in a frying pan until golden color V small quantity oils
3. Wash the champignons, chop them finely and fry over low heat.
4. Cut the boiled eggs and grate the cheese on a coarse grater.
5. Wash the squids and remove the gray film.
6. Mix all the ingredients prepared for the filling, mix them, add mayonnaise, salt and pepper. Stuff the squid and secure with a toothpick.
7. Stuffed squids should be placed on foil, greased with oil and sprinkled with herbs. Wrap the edges of the foil tightly.
8. Bake the dish in the oven for about 20 minutes at 200 degrees.
9. After unfolding the foil, remove the squid and serve.

Bon appetit!

Sep-12-2016

What are squids, benefits and harm to human health, as well as what they have medicinal properties and what exactly are these sea creatures useful for? These questions often arise among those who care about their health, healthy image life and shows interest in traditional methods 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 squid, shrimp, mussels and seaweed eaten by many ordinary people.

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 in addition, 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 product, when correct use 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 flows through his vessels into literally blue blood!

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 others 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 wonderful 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, removing only internal organs. 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 countries 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.
• Extractives give special taste 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 immune system, synthesize collagen, stimulate growth hormones and reduce 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 Therefore, 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.

Squids, in equally, like fish and other seafood, are perishable goods. Therefore, if stored incorrectly, very little 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, squids, just like others 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.

Especially great harm are applied to the human body, which have become so popular recently dried squid. The presence in them of a large amount of salt and various types of food additives- 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 during defrosting and re-freezing the meat begins to fall apart and become bitter.

To choose fresh squid that were not defrosted during storage, look at the carcasses carefully. 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. Yellow or purple shade meat indicates that it has been defrosted and/or has begun to spoil.

If the seller refuses to release you required quantity carcasses - the briquette was clearly re-frozen, so it stuck together.

Squid for pancreatitis

Unfortunately, despite the useful, easily digestible proteins and negligible fat content, squid should not appear in the diet when 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. Reaction is similar to use low-fat types fish It is worth expanding the diet with squid when the patient long time does not experience exacerbations of pancreatitis.

But even healthy people, not to mention those who have pancreatitis, you 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 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.

It should also be remembered that smoked, dried or salted squid They do not contain anything useful and are 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 used as worthy replacement 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. Enough to hold fresh fillet V sour marinade based on citrus juice or apple (wine) vinegar and can be consumed without any fear.

Squid is a very tasty, delicious and easily digestible food, which has become quite popular due to its availability. Squid can now be bought in almost every store and in any form: canned, peeled, fresh frozen and unpeeled.

Thanks to great taste and a large number of options for their preparation; among many seafood, preference is most often given to squid. Due to such great popularity, the question arises of how squid is useful and harmful for our body. Scientists and nutritionists are jointly trying to answer it.

Squid: composition

• Squids are very rich in proteins, essential microelements, amino acids and vitamins. Among the vitamins they contain E, C, B6 and PP. These seafood contain iron, which is necessary for the formation of hemoglobin, copper and phosphorus, which are responsible for metabolic processes in the body.
• In addition to these beneficial microelements, squid also contains polyunsaturated fatty acids, which are antioxidants and the most nutrients for the human body. It is their effect that allows you to reduce cholesterol levels in the blood, which, first of all, relates to the prevention of diseases of cardio-vascular system. Under their influence, the walls of blood vessels become less susceptible to destruction and more elastic. They begin to narrow better, which prevents the development of hypertension.

• Squids are recommended for people who want to build muscle mass, as they contain a large amount of proteins, which contribute to the development and strengthening of muscle fibers. The selenium contained in the composition, together with vitamin E, accelerates the removal from the body of heavy metal salts, radionuclides and other waste products.

Squid: beneficial properties

• According to the latest scientific research, eating squid helps prevent sclerosis by stimulating mental activity and improving memory.
• Squids do not contain purine compounds that disrupt metabolic processes in the body; on the contrary, the balanced composition of this seafood improves the functioning of the gastrointestinal tract.
• Eating squid increases appetite, normalizes the functioning of the large intestine, stimulates the secretion of gastric juice, speeds up metabolism, and promotes weight loss, since squid is completely absorbed by the body.
• Squids belong to diuretic products. They remove excess fluid from the body, reduce swelling, lower high blood pressure and strengthen the genitourinary system.
• This seafood contains a large amount of potassium, which is directly responsible for heart health and its function.
• Squids are sources containing large amounts of iodine, which is necessary for the proper functioning of the thyroid gland, on which many physiological processes in the human body depend. Squids will be especially useful if your body is deficient in iodine. They will help to quickly fill its shortage.
• Squids are considered a product that allows you to a short time replenish energy without gaining excess weight.

Harm of squid to the body

Too much frequent use squid and a large number of them can cause harm instead of benefit. This applies to any other products.

The purity of squid meat depends on the composition of the water in which they grew. Therefore, they may contain harmful substances such as mercury, which can lead to serious disturbances in the functioning of the nervous system. After all, unfortunately, they do not often care about protecting the planet’s water system from pollution by dumping the most dangerous waste there. To purchase squid free from harmful substances, it is best to buy them in stores where there is constant monitoring of product quality.

You shouldn’t overuse dried squid, since the large amount of salt they contain retains fluid in the body, causing swelling and contributing to increased blood pressure, which can trigger hypertension. Before consumption, fresh or frozen squid must be boiled very well to destroy the polypeptide, which can cause disturbances in the intestines.

The main contraindication for consuming this seafood is only individual intolerance to its components.

Squid: application

• Typically, squid tentacles and carcasses are used in cooking. They are boiled, fried, stewed, stuffed, pickled, baked, dried, used to make minced meat, sushi, and added to salads.
• Squids go well with spices and herbs, and a variety of sauces. Red wine is served with them. As a side dish for squid, you can serve rice, mushrooms, apples, onions, and vegetables.
• In Japan and China - countries where they are traditionally used in cooking - all parts of this seafood are used for cooking.
• Squid meat is perfect for dumplings, pies, cabbage rolls.
• Calamari contains 100 kcal. 100 g of product contains 2 g of carbohydrates, 18 g of proteins, 2.2 g of fat.
• When preparing previously defrosted and cleaned squid, place them in salted boiling water, then bring them to a boil and cook for 7 minutes.

If you are careful about where you purchase squid and the rules for preparing it, you can completely eliminate the harm that it can cause. It is advisable to purchase a product such as squid only in specialized fish stores that are responsible for the quality of the products. The beneficial properties of squid far outweigh the harm they can cause to your body. Their regular use can be an excellent prevention of diseases of the cardiovascular system and multiple sclerosis. They will delight you not only with their beneficial properties, but also with their exquisite taste.

Seafood lovers know a lot about dishes made from creatures such as squid. The benefits and harms of their meat depend on many factors: where the squid was mined, how it was stored, how it was cooked, and how much it was eaten. In general, if all storage and preparation rules are followed, squid is an extremely healthy and, moreover, dietary product.

About squid

Squid is the same mythical “neither fish nor fowl”, or rather, a cephalopod that lives in almost all latitudes. The most massive accumulations are observed in the subtropical parts of the oceans and seas (Mediterranean Sea, Atlantic and Pacific oceans). The body size of the mollusk varies from 25 cm to 16 m. The weight of giants can reach 300 kg. The squid's body is like a torpedo with 10 tentacles. Mollusks have eyes with which they navigate in space. They also have three hearts and blue blood.

Squids are predators, and when there is a shortage of food they can become cannibals. They have suckers on each tentacle. With their help, they protect themselves from enemies and obtain food for themselves. Each individual has a sac with ink liquid, which the mollusk throws into space when danger approaches. Squids are one of the fastest underwater inhabitants; sailors have more than once noticed how, in pursuit of prey, the mollusk jumps high out of the water.

People eat the tentacles and carcass of the kualmar. Until recently, this shellfish was considered a delicacy, but with the development of marine fishing, the product became affordable and found its way onto supermarket shelves. Buying a shellfish will not affect the budget, unlike other sea rarities like trout or sole. Today you can buy both individual parts and a whole shellfish carcass.

A variety of salads, soups and main courses can include squid meat. This product is popular not only among shellfish connoisseurs, but also among athletes, as well as those who want to lose weight. Knowing the intricacies of cooking, you can pamper yourself and your loved ones with dietary but nutritious dishes.

How to prepare

Shellfish meat is combined with other seafood (mussels, octopus), cereals, vegetables (cucumber, tomato, bell pepper, cabbage, onions), herbs, spices and herbs, some fruits (citrus fruits, pomegranate, apples). Squid is used to make soup (you can add octopus), salads, shish kebab, and sushi. Any dish with squid meat acquires original taste, and there is no fishy smell.

There are many cooking options:

• boiled,
• fried,
• smoked,
• pickled,
• grill,
• stewed,
• baked,
• dried squid.

How to choose a good product? Squid is sold in in different forms: fresh frozen, canned, dried, boiled, peeled and unpeeled, whole and cut. The frozen parts of the squid should separate well from each other. If the carcasses stuck together, it means they were re-frozen. Such meat will taste bitter and will disintegrate when cooked.

Advice!
Pay attention to the color of the film covering the squid carcass. It can be gray, pinkish and even purple. The Polzateevo magazine advises checking the color of the carcass. Regardless of the color of the skin, the meat underneath should always be white. If it has acquired a filmy tint, it means it has been defrosted several times and the meat has absorbed the color of the shell. Such a product probably tastes unpleasant or is completely spoiled.

The nutritional value

Squid meat contains a complex necessary for a person micro- and macroelements. It contains some groups of vitamins. The value of the product is explained by the amino acid content. Here is a list of all useful substances in meat:

• vitamin E,
• vitamin PP,
• vitamin C,
• B vitamins: B1, B2, B6, B9,
• cobalt,
• manganese,
• potassium,
• molybdenum,
• nickel,
• copper,
• selenium,
• zinc,
• iron,
• phosphorus,
• sodium,
• magnesium,
• calcium,
• polyunsaturated acids - lysine, .

Squid is the leader among seafood in terms of cobalt content. It is also 80% water. Shellfish meat is a source of protein. BJU ratio: 81% protein, with only 10% fat and 9% carbohydrates.

Average calorie content- 100 kcal per 100 g, it depends on the cooking method. Per 100 g:

• fresh meat - 98 kcal;
• boiled - 122 kcal;
• fried - 188 kcal;
• stewed - 156 kcal;
• dried - 286 kcal;
• grill - 115 kcal.

Benefit

Shellfish meat helps maintain normal health, and in combination with the right products- diversifies a strict diet. Remember, the beneficial properties are revealed only with proper preparation of the carcass and tentacles. These are the properties:

1. The product supports the functioning of the heart and blood vessels due to its iron content. Meat does not contain cholesterol, which means it normalizes its content in the blood and makes blood vessels elastic. Suitable for a preventive diet against diseases of the cardiovascular system.
2. Taurine normalizes blood pressure.
3. Iodine in meat protects the thyroid gland and endocrine system generally.
4. Selenium removes heavy metal salts.
5. A large percentage of protein ensures the maintenance of muscle tissue tone. A diet with shellfish will help build muscle mass. In terms of protein content, squid is not inferior to fish, chicken and beef.
6. There are no purine bases in the meat, which means it is safe for joints and kidneys.
7. The product is well absorbed, does not clog the intestines, but on the contrary, helps cleanse it. Squid meat improves the secretion of gastric juice and stimulates intestinal motility. For persons with stomach diseases, shellfish meat is recommended due to the content of molybdenum and B vitamins.
8. Shellfish are beneficial for the liver due to polyunsaturated fats. Arginine promotes detoxification of the organ, and also regulates hormonal levels, enhances male fertility, and stimulates the pituitary gland.
9. The amino acid lysine strengthens the immune system, accelerates collagen synthesis, and reduces the risk of diabetes.
10. Potassium relieves swelling.
11. Squid meat has a diuretic effect. Toxins are intensively removed from the body, and the genitourinary system is strengthened.
12. Provides support nervous system, helps fight stress.
13. The product affects the ability to remember new information: it stimulates memory.
14. Vitamin E improves the condition of the skin, nails, and hair, which is especially important for women. The substance triggers cell regeneration and helps the skin cleanse.
15. Meat is low in calories (it is 80% water), but very nutritious.

Let's summarize. The benefits of squid for the body include the following effects:

• restorative,
• anti-sclerotic,
• cleaning,
• support for the cardiovascular system, gastrointestinal tract, endocrine and genitourinary systems.

Harm

Despite obvious benefit, the product has a number of contraindications. We advise you to read them carefully.

The nutritional benefits and harms of squid depend on the method of preparation. The safest is cooking. This type of meat is the lowest in calories.

How to cook squid correctly:

1. Bring 2 liters of water to a boil.
2. Add salt, peppercorns and as desired. Let the water with spices simmer for 4-5 minutes.
3. Place defrosted and cleaned meat into boiling water, one piece at a time. Mentally count to 10 and pull it out.

Marinated squid. If you trust the supplier, you can cook the meat without heat treatment. This way, more nutrients will be preserved. For this purpose, the fillet is kept in a marinade from wine vinegar and citrus juice.

Advice:
To remove the skin from the carcass, pour boiling water over it.

Clam fillets can be stewed in wine. You will need:

• olive oil,
• onion garlic,
• favorite spices.

Finely chopped onion and garlic are fried in a frying pan, then squid cut into rings is added. White wine is poured into the mixture in a thin stream, then spices are added. The dish is stewed for 20 minutes. Peeled tomatoes are added last. Simmer everything together for another 10 minutes. Before serving, you can sprinkle with lemon juice.

Be healthy and bon appetit!