Squids are the largest and most mobile cephalopods invertebrates in the deep sea. In nature, there are 210 varieties of these mollusks, the size of which varies from 0.25 to 16.5 meters. Only some of them are considered edible: ordinary squid (Loligo) Argentinean, Pacific, commander's or Peruvian.
The representative of ten-armed cephalopods is found exclusively in the seas and does not occur in slightly salted, fresh water bodies.
Squid meat is considered dietary and nutritious among seafood. The high content of easily digestible protein, vitamins (C, PP, B6, E) and minerals (iodine, potassium, selenium, copper, iron, phosphorus) determines the formation of the body's natural defenses, strengthens the immune system. In addition, with regular use of a mollusk, a person’s blood pressure normalizes, “bad” cholesterol, heavy metal salts are eliminated, vitality improves, and the emotional state improves.
Due to its beneficial properties, squid carcass and tentacles are used in cooking for frying, stewing, smoking, drying, cooking, preserving. On their basis, salads, sushi, minced meat, and seafood soup are prepared.
Clam dishes are well absorbed by the body, they are recommended for diet.
The mollusk has five pairs of tentacles, one of which lengthened during evolution. Squid sensory organs are represented by statocysts, eyes, papillas, respiration - by comb gills. Depending on the type, the location of the suction cups on the tentacles varies.
The squid body is streamlined torpedo-shaped, due to this configuration, they develop a speed of movement up to 55 kilometers per hour "tail" forward. Most animals have three hearts attached to one of the three pairs of main tentacles. This structure of the squid determines its ability to regenerate. Along the body of the mollusk is the cartilaginous arrow of the gladius, which keeps the body in balance and serves as the rudiment of the inner shell.
The color of the squid changes under the influence of electric discharges.
Interestingly, in speed, ten-armed cephalopods only lag behind dolphins and tuna. They are great swimmers. Escaping from pursuit, squids can fly tens of meters above the surface of the water, like flying fish.
Squids do not have a pronounced fish taste, they are vaguely reminiscent of lobster meat. Properly cooked mollusk is soft and tender, it contains easily digestible protein, preserves polyunsaturated fats, nutritious nutrients. Therefore, in another way it is called as "sea ginseng."
Thawed 2 - 5 times the mollusks have the smell of old fish and a bitter taste. In order to avoid poisoning the body, it is forbidden to eat such a product.
|The nutritional value||Per 100 grams of product|
|Saturated Fatty Acids||0,5|
|Nutrient Name||Nutrient content in 100 grams of product, milligrams|
|Ascorbic acid (C)||1,5|
|Folic Acid (B9)||0,011|
The calorie content of the mollusk, per 100 grams, is:
- fried - 175 kilocalories;
- boiled - 98.26 calories;
- dried - 245.06 kilocalories;
- smoked - 286 calories.
The most correct combination of squid with the following products:
- fresh fruits (apples, citrus fruits, pomegranate);
- fresh salad vegetables (bell pepper, cabbage, herbs, tomatoes).
The nutritional properties of the mollusk will be maximally preserved if it is put in salted boiling water and boiled for up to 5 minutes.
Effect on the body
What squids are useful for:
- Reduce inflammation. The high content of selenium (63% of the daily dose) in squid meat determines the antioxidant ability of the product and reduces the manifestations of arthritis and pain.
- They help to absorb iron. In 85 grams of mollusk concentrated 90% of the daily rate of copper. This mineral is involved in the formation of red blood cells, absorption and metabolism of iron, and prevents the development of anemia.
- Maintain the health of hair, nail plates, skin, muscles. In addition, squid - the best source of animal protein, which is slowly digested in the human body, prevents the collection of extra pounds.
- Stabilize blood glucose.
- Reduce the risk of developing heart disease (stroke, heart attack) by reducing the level of homocysteine in the body.
- Weaken headaches, migraines due to the high content of thiamine and riboflavin.
- They supply bone tissue and teeth with "building materials" - phosphorus, calcium.
- Strengthen immunity due to the presence of zinc in the composition. It is scientifically proven that the lack of this element makes the body susceptible to infectious diseases.
- Reduce blood pressure, prevent the development of hypertension.
- Relax nerves, relieve muscle cramps.
- Remove heavy metal salts.
- The endocrine and thyroid systems are kept healthy.
Unlike cattle and poultry meat, squids do not contain cholesterol, therefore, people with diseases of the heart, blood vessels are allowed in the diet.
Other beneficial properties of the mollusk:
- normalizes the condition of the intestine;
- provokes the release of gastric juice;
- well absorbed;
- Does not create discomfort and heaviness in the stomach.
Squids have a diuretic function, improve memory, stimulate mental activity, and promote rapid muscle building. Therefore, they are the "ideal" dietary product for athletes and bodybuilders.
Squids are a strong allergen. The benefits and harms of the mollusk depend on the habitat of the marine inhabitant. In recent years, the mercury content in water bodies is growing rapidly, and seafood, absorb and accumulate all industrial pollution. As a result, their nutritional value is suppressed. Such products pose a risk to human health.
Contraindications to the use of squid:
- Individual intolerance to the product.
- Stomach ulcer.
- Elevated blood cholesterol. 100 grams of squid meat contains 260 milligrams of harmful compounds (87%).
It is not recommended to use smoked or dried clam more than 150 grams at a time, since they retain fluid in the body, provoke the deposition of salts, give a strong load on the digestive tract, and worsen the condition of the skin. Boiled squid is devoid of these shortcomings; in terms of its composition, BJU is a dietary product.
The low calorie content of mollusk meat allows the product to be used in dietary nutrition. The technique of losing weight on squid is rigid in diet. The main advantage of the diet is the usefulness of the product, which in terms of nutrients is not inferior to meat products. In addition, this nutritional scheme makes up for iodine deficiency in the body, improves the thyroid gland, lowers cholesterol, and removes salts of heavy metals. The disadvantage of the diet is monotony. Due to the fact that squid meat does not contain fat, the product is easily absorbed without loading the digestive tract.
The duration of the squid technique is 1 week. Weight loss for this period is 4 kilograms. To enhance the effect, exercise for 7 days (do aerobics, walking, running, swimming).
Daily squid diet menu:
- breakfast - rings of boiled squid (unsalted) - 100 grams, freshly squeezed juice from an orange or apple - 200 milliliters, a salad of raw vegetables - 100 grams;
- lunch - boiled squid carcass (sirloin) - 2 pieces, pear - 2 pieces;
- dinner - 100 grams of feta cheese, green tea - 250 milliliters, a salad of egg whites, boiled squid, seasoned with 10% sour cream - 100 grams.
Throughout the period of weight loss, drink vegetable juices, still water (1.5 liters per day), green tea. During the diet, it is forbidden to eat spices, salt, mayonnaise, pastries, fatty and fried foods. For a variety of diets, replace the squid salad with seafood soup.
Squid - "sea ginseng" for the human body, which supports the endocrine system, strengthens the heart muscle, blood vessels, removes toxins and improves digestion.
The ideal composition (B: W: Y = 18: 2.2: 2) and low calorie content of the product (110 kilocalories per 100 grams) make it possible to use the mollusk during weight loss.
Useful properties of squid depend on quality. When choosing carcasses, please note that they must be frozen, not sticky, easily separated from each other. The film that covers the body of the mollusk may have a gray-pink or purple hue. Its color depends on the habitat and age of the marine inhabitant. The squid meat under the film should be white. If one of the criteria is not true, this indicates a violation of the storage conditions of the product. When cooking, such a squid will spread, will be bitter and tough.
Do not buy peeled carcasses, since in the absence of mollusk skins, determining its freshness is problematic.