Squid, also known as "soft fish", is called "squid" in Taiwan Province Province, which has the largest output and can be eaten fresh or dried. Squid has high nutritional value. Every100g of dry product contains 66.7g of protein, 7.4g of fat, and a lot of carbohydrates and inorganic salts such as calcium, phosphorus and sulfur. The nutritional value of squid is extremely high, the protein content reaches 16% ~ 20%, and the fat content is extremely low, only less than 1%, so the calorie is also low. Eating squid is a good choice for people who are afraid of obesity. The fat of squid contains a large amount of highly unsaturated fatty acids such as EPA and DHA, and a large amount of taurine contained in meat can effectively reduce the cholesterol accumulated in the blood vessel wall, which is quite effective in preventing arteriosclerosis and gallstones. At the same time, it can supplement brain power and prevent Alzheimer's disease. Therefore, squid is a healthy food for middle-aged and elderly people who are prone to cardiovascular diseases.
Although squid is delicious, it is not suitable for everyone. Patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia and arteriosclerosis should be careful to eat. Squid is cold, and people with spleen and stomach deficiency should eat less. Squid is a hair product, and people suffering from eczema, urticaria and other diseases should not eat it.
Question 2: What's the difference between octopus, squid, squid and cuttlefish? Which is more nutritious? Cuttlefish-also known as squid, cuttlefish, mullet, etc. The doer is called Mingyu. Cephalopod is a widely distributed mollusk, which is distributed in China, Korean, Japanese and European coastal areas, among which Zhoushan Islands in China is the most abundant. Cuttlefish, fish eggs and spine (called cuttlebone in Chinese medicine) can all be used as medicine. Li Shizhen called cuttlefish "blood medicine", which is the treasure of women with blood deficiency anemia and amenorrhea.
Nutritional components of squid per100g
Thiamine 0.02 mg
Fat 0.9 g
Folic acid 7.2 micrograms
Energy 83 kcal
Nicotinic acid 1.8 mg
Calcium15mg
Potassium 400 mg
Iodine 13.9 μ g
Iron 1 mg
Selenium 37.52 micrograms
Manganese 0. 1 mg
Carbohydrate 3.4 grams
Vitamin e 1. 49 mg
Protein15.2g.
Cholesterol 226 mg
Riboflavin 0.04 mg
Phosphorus165mg
Sodium 165.5 mg
Magnesium 39 mg
Zinc zinc 1.34 mg
Copper 0.69 mg
[Edit this paragraph] Nutritional analysis
1. Squid is rich in protein, and its shell contains calcium carbonate, keratin, mucus, and a small amount of sodium chloride, calcium phosphate and magnesium salt.
2. The ink in cuttlefish contains a mucopolysaccharide, which has been proved to have certain anticancer effect on mice.
[Edit this paragraph] Suitable for the crowd
The general population can eat it.
1. Suitable for patients with yin deficiency, anemia, amenorrhea due to women's blood deficiency, leukorrhagia and metrorrhagia;
2. People with deficiency of spleen and stomach should eat less; Patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia and arteriosclerosis should be careful to eat; People suffering from eczema, urticaria, gout, nephropathy, diabetes, allergies and other diseases are forbidden to eat; Squid fish is a kind of animal hair, and people who are sick should avoid eating it as appropriate.
[Edit this paragraph] Eat like a gram.
Cuttlefish and eggplant are very similar, and eating together is easy to cause cholera.
[Edit this paragraph] Cooking instructions
1. Squid can be eaten by stewing, frying, stir-frying, stewing, stewing, cold salad and soup, or by making mullet stuffed with jiaozi and mullet balls.
2. Cuttlefish larvae are cut into small pieces, which is more palatable;
3. Wash the squid: Squid contains a lot of ink, which is not easy to clean. You can first tear off the epidermis, pull off the gray bones, put the squid in a basin filled with water, pull out the internal organs in the water, then dig out the eyes of the squid in the water, let it run out of ink, and then wash it inside and outside with clear water several times.
[Edit this paragraph] Cuttlefish practice
Milk squid
Recipe flavors: five flavors
Production technology: halogen
How to eat: snacks
Raw materials:
Material: 750g cuttlefish.
Seasoning: cooking wine 25g salt 5g sugar 20g onion 10g ginger 10g fermented soybean milk (red) 5g fermented soybean milk 15g sesame oil.
manufacturing method
1. Cuttlefish shall be boned, eviscerated, surface snakehead removed, washed and chopped, and treated separately.
2. Add water to the pot and bring to a boil. Blanch cuttlefish, remove and wash with clear water.
3. Heat the wok, add the cooked cuttlefish, add appropriate amount of water, add onion, ginger slices and cooking wine, boil over high fire, skim off the floating foam, and move to low heat for slow stew.
4. Sit in another pot, grind the red fermented milk and mix it with fermented milk, refined salt and white sugar, pour the cuttlefish together with a proper amount of soup and cook it over high fire. After the cuttlefish is colored and tasty, collect the concentrated marinade, pour in the sesame oil, take it out of the pan and let it cool. When eating, cuttlefish can be replaced by strips, slices, silk, diced and so on. As needed.
Dongpo cuttlefish
Sichuan cuisine
Features bright red color, crisp skin and tender meat, sweet and sour slightly spicy.
Raw materials: fresh squid 1 (weighing about 750g), sesame oil, sesame paste, wet starch and cooked lard 50g each, chopped green onion 1 5g, chopped green onion10g, Jiang Mo and minced garlic10g each, vinegar 50g and Shaoxing wine.
manufacturing process
1. Wash cuttlefish, cut it into two pieces, connect the heads, leave half tails on each side, and remove the spine. Under the straight knives on both sides of the fish, cut six or seven knife lines (2/3 of the depth of the fish) with a flat knife, and then wipe the whole body with refined salt and Shaoxing wine. Cut the green onions into 7 cm long sections, then shred them and float them in clear water. Slice sesame oil and watercress.
2. The wok is on fire, and the cooked vegetable oil is heated to 80% to cover the fish ... >>
Question 3: Squid cuttlefish squid, are these fish nutritious? Are there any side effects? Squid is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis and can prevent anemia. It is not only rich in amino acids needed by protein and human body, but also a low-calorie food containing a lot of taurine. It can inhibit the cholesterol content in blood, prevent adult diseases, relieve fatigue, restore vision and improve liver function. Polypeptide and trace elements such as selenium contained in it have anti-toxic and anti-radiation effects. Traditional Chinese medicine believes that it has the effects of nourishing yin, nourishing stomach, tonifying deficiency and moistening skin. Squid and other aquatic products are cold, and people with spleen and stomach deficiency should eat less. Squid contains more cholesterol, so patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia and arteriosclerosis should be careful to eat it. Squid must be cooked before eating, otherwise it will lead to intestinal dyskinesia.
Cuttlefish: It is not suitable for patients with cancer, diabetes and hypertension. You'd better choose white and yellow ones when you buy them.
Kung fu seems like squid.
Question 4: What is the difference in nutrition between octopus and squid? They all belong to Cephalopods, and the differences are as follows:
Squid, also known as soft fish and squid, is a precious seafood with high nutritional value. The nutritional function is basically the same as that of brachiopod seafood such as cuttlefish and octopus, and it is rich in trace elements such as protein, calcium, phosphorus, iron, selenium, iodine, manganese and copper.
Efficacy: Squid is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis and can prevent anemia. Squid is not only rich in amino acids needed by protein and human body, but also a low-calorie food containing a lot of taurine. It can inhibit the cholesterol content in blood, prevent adult diseases, relieve fatigue, restore vision and improve liver function. Polypeptide and trace elements such as selenium contained in it have antiviral and radioprotective effects. Chinese medicine believes that squid has the functions of nourishing yin, nourishing stomach, tonifying deficiency and moistening skin.
Press the middle of the carcass with your fingers. If it feels hard, it is squid. If it is soft, it is squid. Because squid fish have cuttlefish bones as hard as a ship, but squid only has a leaflike transparent film across its body, so it feels different. In addition, squid is generally slender, with a long diamond-shaped end and fleshy fins on both sides of the heir. When viewed upside down, they look like a "javelin head", while squid fish are slightly shoulder-width, which is different from other characteristics of squid.
There are two kinds of common squid in the market: long and oval. The long one is dried squid, and the oval one is dried squid, which is better than the oval one in quality. Good squid meat is thick, dry, reddish and mildew-free. The tender squid is yellowish in color, transparent and thin in skin. The old squid is purple in color and large in size.
Question 5: Which is more expensive, cuttlefish, octopus or squid? The highest nutritional value? Cuttlefish is expensive and has high nutritional value.
Question 6: Is cuttlefish delicious or squid delicious? Of course, squid is delicious!
Question 7: Is there any difference in nutritional value between shredded cuttlefish and shredded squid? Squid, also known as soft fish and squid. Cuttlefish, also known as squid and cuttlefish, belong to the same order as squid. Squid meat is more delicious than cuttlefish. The head and trunk are longer and narrower than cuttlefish, especially the end of the trunk is very similar to the spear head of javelin, so it is called squid.
Question 8: Are squid and cuttlefish high in calories? The calorie of fresh squid is 84 kilocalories per100g, which is half of the thinnest tenderloin.
The calorie of tenderloin is per100g 155 kcal. The calorie of pig elbow is 322 per 100 g.
One thousand calories. The heat of dried squid is 100 g 3 13 kcal, and that of cuttlefish is 100g.
82 kcal, the calorie of dried cuttlefish is 287 kcal per100g, so it is not very low.
The heat of cucumber is only 15 calories per100g.
Question 9: The nutritional value of cuttlefish can be said that cuttlefish is a treasure, which is not only fresh and refreshing, but also has high nutritional value and medicinal value. Squid contains protein 13g per 100g meat, only 0.7g fat, and also contains carbohydrates, vitamins A and B, calcium, phosphorus, iron and other substances necessary for human body. It is a nutritious food with high protein and low fat. It is worth mentioning that it is an ideal health food for women to shape their bodies and maintain their skin. Squid shell contains calcium carbonate, chitin, mucus, and a small amount of sodium chloride, calcium phosphate, magnesium salt and so on.