Each has its own advantages, cuttlefish is suitable for stew, and squid is suitable for stir-fry!

Nutritional value: Squid, also known as soft fish and calamari, has high nutritional value and is a valuable seafood. It has basically the same nutritional functions as soft-bodied brachiopod seafood such as cuttlefish and octopus. They are both foods rich in protein, calcium, phosphorus, iron, etc., and very rich in trace elements such as 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. In addition to being rich in protein and amino acids needed by the human body, squid is also a low-calorie food containing a large amount of taurine. It can suppress the cholesterol content in the blood, prevent adult diseases, relieve fatigue, restore vision, and improve liver function. The polypeptides, selenium and other trace elements it contains have anti-viral and anti-ray effects. Traditional Chinese medicine believes that squid has the functions of nourishing yin and nourishing the stomach, replenishing deficiency and moisturizing the skin. Applicable people: Everyone can eat it.

Applicable amount: 30 to 50 grams each time.

Special reminder: Squid must be cooked thoroughly before eating, because there is a polypeptide component in fresh squid. If eaten before being cooked thoroughly, it will cause intestinal motility disorders. Aquatic products such as squid are cold in nature, so people with weak spleen and stomach should eat less. Squid contains a lot of cholesterol, so patients with cardiovascular and liver diseases such as hyperlipidemia, hypercholesterolemia, and arteriosclerosis should eat it with caution. Squid is a hairy food and should not be eaten by people suffering from eczema, urticaria and other diseases.