The squid, also known as the squid and squid, has high nutritional value and is a valuable seafood product. It is similar to cuttlefish, octopus and other software brachiopods in terms of nutritional function, are rich in protein, calcium, phosphorus, iron, etc., and contains very rich trace elements such as selenium, iodine, manganese, copper and other foods.
Higher fish cholesterol content
Each 100g of salmon has a cholesterol content of 615mg, which is 40 times that of fat and cholesterol, 44 times that of full-fat milk, 3.4 times that of squid, 11 times that of octopus, 7.7 times that of chicken breast, and 7 times that of lean pork. 6.15 for lean meat, 6.75 for beef and 615 for soy. Hyperlipemia, hypercholesterolemia, arteriosclerosis and other cardiovascular diseases and liver disease patients should be cautious. The nature of the squid is cold, and people with spleen and stomach deficiency should also eat less. Carp is a matter of hair and people with eczema and urticaria should not eat it.
The effect of squid
1. Carp is rich in calcium, phosphorus, and iron, which is good for bone development and hematopoiesis, and can effectively treat anemia.
2. In addition to protein and amino acids required by the human body, squid also contains a large amount of taurine, which can inhibit cholesterol levels in the blood, relieve fatigue, restore vision, and improve liver function;
3. The peptides and selenium contained in it have anti-virus and anti-radiation effects. Squid has the functions of nourishing yin, nourishing the stomach, and supplementing emollient.
Consumption Note:
1. The squid can be used for cooking, frying, burning, cooking, simmering and other dishes;
2. The squid must be cooked thoroughly before eating because of the presence of a peptide component in the fresh squid. If not eaten thoroughly, it will cause dyskinesia.
Identification of quality squid: High quality squid has a complete and solid body, pinkish, shiny, with a slight frost on the body surface, hypertrophy, translucency, and not red back; poor quality squid is small in shape, red and yellow, dark, and dull. The surface is too thick and the back is dark red or red.
Currently, there are two types of eel seen in the market: one is the more fat carp of the trunk, the other is called “squidâ€, and the other is the slender eel of the trunk. Its other name is “squidâ€, small The common name of the squid is called "small tube".