Squid useful properties and contraindications. Squids - benefits and harms to the health of the body

Squids are cephalopods that live in the seas. Useful properties of squid are not lost when proper processing product. The mollusk is classified as a seafood rich in vitamins and minerals. The benefits and harms of squid have been studied by nutritionists and are taken into account when developing nutrition programs and therapeutic diets.

Benefit

Squid meat is a source of easily digestible protein. Is squid good? The value of this seafood for the human body lies in the increased content of macro- and microelements:

• cobalt;
• copper;
• phosphorus.

The use of 100 g of squid covers the daily norm of iodine by 2 times, cobalt by 9.5 times. A sufficient amount of these elements ensures the smooth functioning of the thyroid gland. It should be noted that squids are the leading product in terms of cobalt content. Cobalt has the following properties:

• normalizes iodine metabolism;
• promotes increased activity of blood cells - leukocytes, which increases the body's resistance to infections;
• stimulates the nervous system;
• participates in the synthesis of vitamins of group B, C;
• activates enzymes;
• ensures the full functioning of the pancreas;
• regulates the processes of hematopoiesis.

Copper is best absorbed from foods rich in zinc. Squid contain both elements, which adds value to the meat. Zinc increases the absorption of copper, promotes the biological activity of the components.

100 g of squid contains 1/3 daily allowance phosphorus. The element is responsible for the flow of biochemical reactions in cells, participates in the processes:

• growth of bone and muscle tissue;
• production of energy resources;
• maintains normal blood composition.

The beneficial properties of squid for human health are explained by its rich chemical composition.

1. Iron. The component ensures the transport of oxygen to the tissues. Iron deficiency leads to anemia.
2. Potassium. A sufficient amount of the element normalizes the work of the heart and blood vessels, prevents joint diseases.
3. Magnesium. The element is responsible for the functioning of the nervous system, helps to withstand stressful situations.
4. Calcium and fluoride keep bones and teeth healthy.
5. Sulfur keeps the skin clean.

Squids are high in B vitamins, nicotinic acid (vitamin PP). These substances have beneficial properties:

• improve blood circulation;
• control the consistency of the blood (prevents excessive density).

Nicotinic acid removes toxins and salts of heavy metals from the body.

For women

The composition of the mollusk contains essential fatty amino acids: Amega-3 and Amega-6. These substances are important for women, because. are responsible for the process of cell renewal, maintain health and beauty. Useful properties of squid for the female body:

• improve the condition of the skin, hair, nails;
• prevention of breast cancer, neoplasms in the reproductive system;
• maintain hormonal balance;
• regulate the menstrual cycle.

For men

The use of seafood has a beneficial effect on man's health. Valuable properties squid for men:

• increase the level of testosterone in the blood;
• improvement of the genitourinary system;
• increase sexual activity.

Regular consumption of shellfish helps build muscle mass. For this property, squids are loved by athletes.

For children

The benefits of shellfish meat in a children's diet:

• stimulates growth;
• strengthens bone and muscle tissue;
• supports the work of the endocrine system;
• strengthens the immune system.

Squids contain unique amino acids, lysine and arginine, which are essential for the absorption of protein from food. Insufficient synthesis of these substances weakens the body, since the vitamins that come from food cannot be fully absorbed. As a result, the child becomes susceptible to viral and bacterial infections. Squids saturate children's body fatty acids, which positively affects the indicators:

• concentration of attention;
• memory;
• appetite;
• absorption of calcium;
• enzyme exchange.

Harm

Squid like any of marine life, refers to products with a high level of allergenicity. If a person has a tendency to allergic reactions, you need to introduce squid into the diet in small quantities. This is especially true for children and pregnant women.

Damage to the body is caused by dried and smoked squid, because manufacturers add a lot of salt, preservatives, flavor enhancers to them. Regular consumption of seafood in this form leads to a violation water-salt balance. Such a failure causes the deposition of salts in the kidneys, gallbladder and a number of comorbidities.

Potentially dangerous are squid caught in water contaminated with radiation and harmful impurities.

Dietary Properties

The low nutritional value of the product allows it to be used by people who want to lose weight and as a supplement to a therapeutic diet. Squid meat is easily digestible, does not cause heaviness in the stomach. The product is 70% protein. There are very few fats in it and these fats are represented by saturated acids, which play an important role in metabolic reactions and the absorption of chemical elements.

Application in dietary nutrition

Adherents healthy lifestyle life must include boiled squid into the diet. People with overweight and athletes who want to score muscle mass, consume this type of meat as an ingredient in a special diet. The benefits of seafood for weight loss:

• enhances the production of gastric juice;
• improves the functioning of the gastrointestinal tract;
• displays harmful substances from the body;
• reduces the level of bad cholesterol;
• saturates cells with vitamins and minerals;
• speeds up metabolic processes.

IN diet food squids are added to salads or boiled. Smoked and dried seafood is high in calories, so this type of meat processing is not suitable for weight loss.

Designed for seafood lovers special diet. A special diet in addition to squid includes:

• non-starchy vegetables;
• fruits;
• fish;
• dairy products;
• hard cheese;
• crabs, mussels, oysters;
• seaweed;
• olive oil.

From drinks they prefer:

• clean water;
• green tea without sugar;
• apple juice.

The meat of animals and birds is replaced with fish, crabs, squids. The diet is maintained for 21 days.

Medicinal properties

Squid include in therapeutic diet after the transferred operations. The use of the product helps to improve well-being, strengthens the body and saturates useful elements. Medicinal properties squid meat:

• saturation with iodine and cobalt in diseases of the endocrine system;
• strengthens the walls of blood vessels in atherosclerosis;
• diuretic effect;
• dilates blood vessels in hypertension;
• relieves pain in the joints, muscles;
• stabilizes the composition of the blood;
• normalizes the work of the heart;
• improves the outflow of bile in cholestasis;
• helps to cope with nervous overload during periods of stress;
• increases libido for sexual problems;
• taurine removes bad cholesterol.

A therapeutic diet can be prescribed to stabilize the patient's condition or as an element of complex therapy.

calories

The number of calories in squid depends on the cooking option.

Contraindications

Absolute contraindications include individual intolerance to seafood.

Relative contraindications:

• children under 3 years of age (especially in children with food allergies);
• diseases of the thyroid gland, characterized by excessive synthesis of iodine.

During pregnancy and lactation

During pregnancy, a woman's need for useful substances Oh. Squids contain important elements that are often lacking when carrying a baby:

• magnesium;
• cobalt;
• B group vitamins.

Cobalt in the composition of meat is involved in the reactions of producing DNA and RNA cells. The work of the thyroid gland in the expectant mother is enhanced by 30-40%. To produce thyroid hormones to the full extent, the body needs food, rich in iodine. This element is responsible for correct formation organs and systems of the fetus. For a pregnant woman, eating squid will be an excellent prevention of thyroid diseases, which are often associated with a lack of iodine and cobalt.

A sufficient amount of magnesium prevents:

• miscarriage;
• premature birth;
• birth defects in a child.

Magnesium stabilizes the nervous background, protects future mother from stress and mood swings.

Squid can be consumed throughout pregnancy. During this period, it is undesirable to eat sea fish, because. it absorbs mercury compounds that are dangerous to the fetus. Squids do not absorb toxic substances, so it is rational to replace marine fish with this type of mollusk.

At breastfeeding the mollusk is introduced into the diet when the child is 8 months old. Since seafood is highly allergenic, it can cause anxiety, colic, skin rashes. The product is introduced into the diet carefully, observing the reaction of the child. If there are no consequences, a nursing woman safely includes squid in her diet.

The nutritional value

Chemical composition:

Vitamin	Content in 100 g product	Percentage of the daily value per 100 g (in%)
B1	0,18	12
B2	0,09	5
B6	0,18	9
B9	11 mcg	2,8
E	2,2	14,7
C	1,5	1,7
PP	7,6	38
Niacin	2,5	-

How to use

The squid has juicy and tender meat, provided proper cooking. Before use, the shellfish is cleaned from the outer shell. To do this, prepare two containers with water. Pour into one container hot water. The temperature should be 80-90 degrees. The second container is filled cold water. To facilitate cleaning, the carcass is dipped first in hot, then in cold water.

The top layer of the mollusk, after the contrast of temperatures, rolls up into pink flakes, which are easily removed. Then the remains of the viscera and cartilage are removed.

Squids retain useful and gustatory properties during short heat treatment. Sliced ​​squid is dipped in boiling water for 2 minutes and removed from the stove. The product is kept in cooling water for 15 minutes and served.

Fry clam rings should be no more than 5 minutes after cooking. long heat treatment distorts the taste of the product: the meat becomes tough, hard to chew.

Options for cooking dishes with shellfish:

• salads with the addition of the product;
• fried rings;
• pickled rings with sauce;
• squid stewed with sour cream and garlic;
• stuffed squids;
• grilled skewers.

Storage

The product is not stored on a refrigerator shelf in open form. Squid meat absorbs odors, quickly hardens and winds. It is allowed to store the butchered carcass in a closed container for 2-3 hours. The purchased squid is stored in freezer. At a temperature of -12 degrees, the shelf life is 6 months, -18 degrees - 1 year. If the temperature in the freezer is less than -12, the product is good for 4 months.

Clam storage rules:

• do not freeze the carcass again;
• the skin is removed before cooking;
• the package is not opened.

Dishes from squid meat are consumed immediately after preparation. The product quickly loses its taste properties. Cooked mollusk is stored in the refrigerator for no more than a day.

How to choose

Fresh squids are sold in the form of:

• whole carcasses;
• rings;
• fillet.

The best option for useful and delicious dish from shellfish whole carcass. The fillets and rings are chemically treated to remove the skin. In the process of cleaning, the mollusk loses some of its useful properties, because. impregnated with a dubious composition.

Characteristics of a quality product:

• carcasses are easily separated from each other;
• the surface of the squid is white or cream;
• there is no damage on the product, the integrity of the packaging is not broken;
• the carcass must have the correct shape.

Small carcasses have pronounced taste properties as opposed to the larger ones. The product should not smell like old fish. Such a smell is a sign of a stale product.

When choosing a dried mollusk, they prefer:

• domestic manufacturer;
• with minimum content food additives.

Not all squid offered by the manufacturer have natural origin. Modern technologies allow the cultivation of shellfish in artificial conditions. This product may contain antibiotics, harmful additives that were used as feed. A mollusk grown in artificial conditions is recognized by the correct shape of small rings. Signs of a natural product:

• pale yellow;
• inaccurate shape in the form of chips;
• mined in the open seas.

What is combined with

Squids go well with products:

• eggs;
• carrot;
• cucumber;
• seaweed;
• greenery;
• onion;
• sour cream.

Squids will only bring health benefits if they are properly selected and cooked. Only intolerance or allergy to this product is an obstacle to use.

Squid will certainly be useful to you. It doesn't matter if you are solely interested in losing weight or just trying to eat right.

Check out the list of useful properties of this product - and you will understand why nutritionists love it so much.

Helps absorb iron

Just 85 g of squid can provide up to 90% of the daily requirement of 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 in the form of 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 manifestations of arthritis, including associated pain. Squid contains 63% of the established daily allowance Selena.

Promotes healthy skin, muscles, hair and nails

None without protein food human body cannot fully function. It is natural proteins that provide health to the 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 Overeating: Taking Control of the Greedy American Appetite, protein is digested slowly in the body, preventing weight gain.

Relieve headaches, incl. migraine

Squids are rich in B vitamins. One of them is vitamin B2 (riboflavin). Recent studies have confirmed that this substance reduces the frequency and duration of migraines. Although the results were preliminary, regular use squid today can be a good prevention of migraine.

Provide building material for bones and teeth

Like other seafood sea ​​fish and, squids are saturated with 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 supposed to lower homocysteine ​​levels in the body. Patients with high content homocysteine ​​have higher risks of stroke, heart attack, and death from other heart diseases.

Stabilize blood sugar levels

On blood sugar big influence renders enough in the body of vitamin B3, which is abundant in squid.

Strengthen the immune system

Squids are rich in zinc. And science has long known that people who are deficient in this mineral are susceptible to a wide range of infectious diseases.

Relax nerves and muscles

Squid is an excellent source of magnesium, which is also called the “gallant mineral” due to its ability to relax the nervous system and eliminate muscle spasms.

Reduce pressure

Being good source potassium, squid help regulate blood pressure levels, similar to many other foods for hypertension.

In addition to these 10 health benefits mentioned, squid also contains vitamin C, folic acid, calcium, iron and manganese.

Potential Harm

In recent years, the scientific community has been increasingly concerned about the increase in mercury content in fish and other seafood. No wonder: mercury appears in the seas and oceans as a result of industrial pollution. Although not all seafood absorb and accumulate mercury equally well. The Environmental Protection Agency (EPA) reports that squid contain very little mercury.

Attention! If you are watching your cholesterol, limit your consumption of fried squid. This is one of the most cholesterol-rich seafood: 260 mg for every 100 g.

Squids (lat. Teuthida) - a detachment of decapod cephalopods. Usually they measure 0.25-0.5 m, but the giant squid of the genus Architeuthis can reach 20 meters (including tentacles) and are the largest invertebrates.

In supermarkets, industrial squid weighing up to 800 grams is often found. The edible part is the mantle under which all its vital organs, head and tentacles are shackled.

Squids were eaten even in the ancient states of Greece and Rome. Dishes from them are among the most popular among other seafood dishes. In Vietnam, squids are not as popular as crabs and shrimp, they have become widely used here relatively recently.

Squid meat, thawed several times, has a bitter taste and smell of old frozen fish, foams and spreads during cooking. Before you buy a squid carcass, evaluate its appearance. It should be dense, the upper skin is pink, slightly purple or brownish, but squid meat is only white. If it is yellow or purple, the squid has been thawed repeatedly. If you are hesitant about which carcasses to choose - peeled or not, take the last ones. Indeed, in order to completely clean the squid, it has already been defrosted at least twice.

Calorie squid

Squid is a high protein food, and its calorie content is 92 kcal per 100 g raw meat. In 100 g of boiled squid - 110 kcal, and in 100 g of fried squid - 175 kcal. The most high calorie content for smoked and dried squid - 242 kcal and 263 kcal, respectively. Overuse 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 balanced diet person.

In addition, these mollusks are rich in trace elements of phosphorus, iron, copper, iodine. And due to the presence of a large amount of arginine and lysine in squids, they can be attributed to the necessary components of children's cuisine. Meat does not contain cholesterol.

Also, not by chance, squid meat is called a balm for the heart. The fact is that this seafood contains a large number 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 to remove excess fluid, preventing swelling and increased blood pressure.

Their tissues contain many extractive substances that promote the release of digestive juice and give a peculiar taste to culinary products.

Squid meat contains a significant amount of taurine, which helps to reduce cholesterol in human blood and has an anti-sclerotic effect, regulates blood pressure, contributes to the narrowing of the arteries, etc.

Squid also contains vitamin E and selenium, which help convert eicosapentaenoic acid in the body into prostaglandin, which neutralize heavy metal salts. In addition, squid meat is also a dietary product, as it does not contain fat.

Dangerous properties of squid

There are cases of individual intolerance to squid. Also after drinking this product nervous system disorders are possible, as squids absorb mercury and other dangerous compounds from sea water.

Squid is a long-loved product, which increasingly began to appear in different forms on the tables of housewives. In addition to valuable taste features, this commercial animal can be attributed to unique in its nutritional and biological active substances. The carcass of a cephalopod is classified as dietary products. Its composition is rich in proteins and has many times less fat than representatives of pond fish.

Availability on store shelves is associated with the peculiarity of the squid to grow quickly and form dense clusters. Their short life cycle and wide distribution in the world's oceans are able to satisfy human needs for this tasty and healthy product.

Mention in history

The taste of the mollusk was appreciated by the ancient Greeks and Romans, which is not surprising. They have always been famous for their passion for delicious food and were considered true hedonists. In ancient times, for its quickness and agility, the squid was called " winged fish". In Asia, seafood has been a staple in the diet for centuries. And the former Soviet Union began to produce them for food purposes in the sixties of the last century.

Eastern healers have long noticed the effect of potassium on cardiovascular system through the consumed product. They deservedly considered the mollusk "a balm for the heart."

What should you pay attention to when buying?

The most familiar state of the carcass and components of the squid for the buyer is frozen or chilled. When making your choice, you need to consider certain indicators:

1. If the carcasses are fresh frozen, then they must be in a free state for each other. Sticking, formation of layers of frost is not allowed, and a thick layer of ice glaze is not appropriate.
2. The natural color of the carcasses can be white, as well as pink and pink-purple. If the product has acquired a yellow color, then this indicates a violation of technological processes during freezing. Repeated freezing and thawing took place. Abnormal color changes may indicate that the mollusk is old and its meat has a tough structure.
3. On the surface of the carcasses, damage is unacceptable. A variety of culinary ideas often require a solid state of the product without tears and chips.
4. When purchasing packaged goods, pay attention to the integrity of the packaging and labeling.
5. If the question is about choosing between large and smaller specimens, take into account culinary ideas and features of dishes, but it is important to know that small carcasses have a more pronounced taste of seafood.
6. Choosing between clean, seductive carcasses and those with which you will have to mess around for a long time and uninterestingly, good hostess will opt for the latter. Due to the fact that large scales of raw materials are processed in the production, film removal is used chemical compositions under which it is destroyed. Together with the film, the squid loses a significant proportion useful qualities and taste. The finished product attracts with its perfect surface and getting rid of dirty work, but the taste of the dish can disappoint with the presence of an extraneous aftertaste that has nothing to do with an unprocessed carcass.

IN Lately people have become more interested in their health. Nutrition has become for many not just a way to saturate the body, but also an opportunity to enrich it with valuable, nutrients filling life energy. Seafood, due to its chic composition, has become indispensable for people who are anxious about their health. The wide popularity caused by consumer demand prompted culinary specialists all over the world to study in more detail the recipe and cooking features, the possibilities of preserving the beneficial properties of the mollusk.

Squid is ecologically pure product that meets all consumer needs. What is its value? To understand and apply in the right direction, it was studied in detail.

The composition of the squid

• Complete, well-digestible proteins (16.8 - 19.7%).
• Fats (1-1.8%).
• Proteoglycans.
• Glycoproteins.
• Essential polyunsaturated fatty acids.
• Valuable, rare trace elements.
• Zinc.
• Copper.
• Manganese.
• Selenium.
• Phosphorus.
• Minerals (up to 3%).
• B vitamins (B1 - 0.4 mg / kg; B2 - 1.17 mg / kg; B3).
• Ascorbic acid.
• Vitamin PP (nicotinic acid).
• Vitamin E.

Carbohydrates (up to 5%). They include the following amino acids:

• leucine;
• glutamic acid;
• aspartic acid;
• lysine;
• alanine;
• arginine;
• glycine;
• isoleucine.

Undergoing any methods of influence, whether it be drying, smoking, cooking or preservation, the quantitative composition can change, the calorie content and glycemic index also change.

Valuable properties of squid and the result of their impact on the human body

1. Antispasmodic. Riboflavin, present in the composition, is able to reduce the duration of migraine.
2. Diuretic. The presence of potassium helps to relieve swelling, helps to cope with hypertension.
3. Hematopoietic. Copper is responsible for the formation of red blood cells. Keeps iron in the body.
4. Stimulants. Thanks to high content iodine, activated brain activity and thyroid function.
5. Firming. Phosphorus improves the condition of teeth and bones.
6. Regenerating. Polyunsaturated acids have a positive effect on the liver. Restore with non-alcoholic fatty effects.
7. Immunomodulating. Zinc keeps the body at a high level. Valuable amino acids are also responsible for resistance to negative external factors.
8. Tonic. Increases stamina through great content squirrel. Helps build muscle mass.
9. Reproducing. Favorably affect the reproductive system. They improve the quality of potency and help alleviate the course of premenstrual syndrome.
10. Anti-aging. The content of copper in squid prevents the appearance of gray hair and allows you to feel young longer. Vitamin E - guarantees the health and beauty of the skin.
11. Modeling and saturating. This is a dietary, easily digestible product that provides the body with useful substances without being deposited in body fat.
12. Restoring. Strengthens blood vessels and heart muscle worn out with age, and also improves blood composition. These processes are influenced by potassium, cobalt and iron. In terms of potassium content, squid can compete with banana and cereals.

Influence on the body during pregnancy and lactation

Pregnant women are advised to eat squid meat. It will help replenish the body with useful substances and complexes. Cobalt, which is part of the pulp, is involved in the safety of genetic information, controls the safety of DNA and RNA.

During lactation, seafood is consumed 6 months after childbirth. Before diversifying food with this product, there is a need to consult a doctor.

Squid in baby food

In a boiled form, the mollusk is well absorbed by the child's body. This is a storehouse of vitamins and minerals, and cholesterol and fat are completely absent in the carcass. For a growing and developing organism, this is a significant support. Noticed positive influence shellfish on the nervous system and mental activity.

Possible harm to the body

1. Squid is an allergen. Excessive consumption treats can cause pathological reactions. This is also due to the introduction of finished product preservatives, flavorings.
2. Growing in polluted waters and disturbing technological processes, violation of storage rules - can cause food poisoning.
3. Salt used to dry carcasses and tentacles retains water in the body and can lead to tissue swelling.

Squid meat is usually boiled, fried, dried, canned and stewed. They are stuffed, added to salads and consumed as a self-sufficient dish.

General rules:

1. By purchasing raw product, it must be freed from the skin, if necessary, clean the insides and remove the chord. For easy cleaning squid is doused with boiling water.
2. For cooking soft meat the clam is boiled for 3 minutes. If for some reason the time is extended, then the output will be a rubbery consistency of the dish. To remedy the situation, the cooking time is extended to 30 minutes, this helps to re-soften the carcass, but the dimensions cooked squid decrease.
3. In boiled form, it is recommended to store no more than a day. Frozen - 30 days, but this will reduce the value of the product and the brightness of the taste.

According to the advice of nutritionists, squid is included in the diet fish days. They can replace meat or fish in a dish. The Chinese use dried carcasses as a daily, light snack. It is customary for the Japanese to eat with alcohol, the Slavs drink with beer. Regardless of preferences, squid is a complete food.

Countries Far East and asian cook valuable product in combination with other seafood. The Greeks serve it with vegetables, beans and herbs.

Basic Recipe
The carcass is dipped into a boiling composition of water, salt, allspice And bay leaf. After 10 seconds, they are caught with a slotted spoon. The result is soft, tender meat. It can be eaten, added to salads.

Video: how to cook squid

Seafood lovers know a lot about dishes made from creatures like squid. The benefits and harms of their meat depend on many factors: where the squid was harvested, how it was stored, how it was cooked, how much they ate. In general, subject to all the rules of storage and preparation, squid is an extremely useful and, moreover, dietary product.

About squid

Squid is the same mythical "neither fish nor meat", or rather, a cephalopod mollusk 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 body of the squid 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 food is scarce, they can become cannibals. They have suction cups on each tentacle. With their help, they defend themselves from enemies and get their own food. Each individual has a bag with an inky liquid, which the mollusk throws into space when danger approaches. Squids are one of the fastest underwater inhabitants, sailors have noticed more than once how, in pursuit of prey, the mollusk jumps high out of the water.

For food, a person uses the tentacles and carcass of a cualmar. Until recently, this mollusk was considered a delicacy, but with the development of marine fishing, the product became affordable and took root on supermarket shelves. Buying a shellfish will not affect the budget, unlike other marine rarities like trout or sole. Today you can buy both individual parts and a whole carcass of a mollusk.

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

How to prepare

Clam meat is combined with other seafood (mussels, octopuses), cereals, vegetables (cucumber, tomato, bell pepper, cabbage, onions), herbs, spices and spices, some fruits (citrus, pomegranate, apples). Soup is made from squid (you can add octopus), salads, barbecue, sushi. Any dish with squid meat gains original taste without the smell of fish.

There are many cooking options:

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

How to choose a good product? Squids are sold in different form: fresh-frozen, canned, dried, boiled, peeled and unpeeled, whole and cut. Frozen parts of the squid should be well separated from each other. If the carcasses stuck together, then they were re-frozen. Such meat will taste bitter and will fall apart 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 shade of the skin, the meat underneath should always be white. If it has acquired the shade of a film, then it has been thawed several times, and the meat has absorbed the color of the shell. Such a product is likely to taste bad or even spoiled.

The nutritional value

Squid meat contains a complex necessary for a person micro and macro elements. It contains several groups of vitamins. The value of the product is explained by the content of amino acids. Here is a list of all the useful substances in the composition of 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. The ratio of BJU: 81% protein, while only 10% fat, and 9% carbohydrates.

Average calorie content- 100 kcal per 100 g, it depends on the method of preparation. For 100 g:

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

Benefit

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

1. The product supports the work of the heart and blood vessels due to its iron content. There is no cholesterol in meat, which means that it normalizes its content in the blood, makes the vessels elastic. Suitable for a preventive diet against diseases of the cardiovascular system.
2. Taurine normalizes blood pressure.
3. Iodine in the composition of meat protects the thyroid gland and endocrine system generally.
4. Selenium removes salts of heavy metals.
5. A large percentage of protein guarantees 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 meat, which means that it is safe for joints and kidneys.
7. The product is well absorbed, does not clog the intestines, but, on the contrary, helps to cleanse it. Squid meat improves the secretion of gastric juice, stimulates intestinal motility. For persons with stomach diseases, shellfish meat is recommended due to the content of molybdenum and B vitamins.
8. For the liver, the mollusk is useful for 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 immune system, accelerates collagen synthesis, reduces the risk of diabetes.
10. Potassium relieves puffiness.
11. Squid meat has a diuretic effect. Slags are intensively removed from the body, the genitourinary system is strengthened.
12. Provides support nervous system helps to fight stress.
13. The product affects the ability to remember new information: Stimulates memory.
14. Vitamin E improves the condition of the skin, nails, hair, which is especially important for women. The substance starts cell regeneration, helps the skin to cleanse itself.
15. Meat is low in calories (it is 80% water), but it is very nutritious.

Let's summarize. The benefits of squid for the body are 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 benefits and harms of squid in nutrition depend on the method of preparation. The safest is boiling. This meat is the lowest calorie.

How to cook squid correctly:

1. Bring 2 liters of water to a boil.
2. Add salt, peppercorns and as desired. Let the spice water boil for 4-5 minutes.
3. Dip thawed and peeled meat into boiling water one piece at a time. Mentally count to 10 and pull out.

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

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

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

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

Finely chopped onion and garlic are fried in a pan, then chopped squid is added. White wine is poured into the mixture in a thin stream, then spices are added. The dish is stewed for 20 minutes. The peeled tomatoes are added last. All together stew for another 10 minutes. You can drizzle with lemon juice before serving.

Stay healthy and enjoy your meal!