In fact, this ink is completely edible, although it is dark, but the composition is completely different from the ink we use. The main component of the ink we use for writing is carbon. The ink jetted by cuttlefish contains a lot of protein besides water, and these protein contain a lot of edible melanin, so it looks black.
Besides protein, there are as many as 16 kinds of amino acids, various trace elements and a small amount of lipids in the ink. It can be said that the ink of cuttlefish is a very healthy food, but its appearance is not very good, which makes people afraid to eat it. Others are completely edible, and can be eaten raw with bibimbap. The taste is fresh and sweet, but the smell is heavy, which is unacceptable to most people.
In Italy, people often make noodles with cuttlefish juice. In our country, the most common way to eat cuttlefish juice is to make cuttlefish balls with bread jiaozi and minced fish. Not only looks much better, but also tastes delicious. In Shandong, people often make noodles with cuttlefish juice and wrap jiaozi with Spanish mackerel stuffing. The dumpling skin is very black, but the stuffing is white and tender, with great contrast and distinctive features.
Speaking of this, many people really want to try it, but they are afraid that eating too much ink will turn their skin black. Actually, don't worry at all. This is a kind of protein with melanin, which is decomposed after eating it. If it is directly poured into water, it will be oxidized and decomposed quickly, and it will not cause the skin to turn black at all. So rest assured to eat!
Can the "ink" of cuttlefish be eaten? What nutrition does it have? The above is a detailed introduction. After reading it, you will understand and gain knowledge! To put it simply, Chinese ink is completely edible, and its nutrition is very good. It contains a lot of protein, amino acids and various trace elements. It can be made into ink noodles, jiaozi, fish balls and so on. It tastes very good. I suggest you try it if you have the chance.