Squid meat: useful properties and cooking. Video
Tender squid meat is an ideal dietary food. It is low in calories and fats, but there are many useful nutrients, starting with complete protein and ending with many vitamins and minerals necessary for the normal functioning of the body.
Nutritional value of squid
Raw squid meat is low in calories, it contains only 92 calories per 100 g, of which 16 g is complete protein, 78 g is water and 1,4 g is fat. The fats in squid are mostly polyunsaturated – healthy omega-3 and omega-6 fatty acids.
Squid meat is easily digestible, has a characteristic pleasant taste and aroma, the protein in it is called complete, because it contains all the necessary amino acids, but especially a lot of glutamic and aspartic acids. Both of these amino acids affect the taste buds in such a way that they find food particularly enjoyable. Squid contain TMAO (trimethylamine oxide), which is also responsible for the typical flavor of squid meat. Nitrogen is responsible for the sweetish taste of squid, the sulfur in the meat of these cephalopods is responsible for the characteristic fishy aroma that appears when the squid is cooked.
The calorie content of squid depends on the way they are prepared. Grilled squid already contains 150 calories, breaded – 205 calories
From minerals in squid contains: – sodium; – potassium; – phosphorus; – calcium; – magnesium; – selenium. Squid are also a good source of vitamins such as vitamin B1 (thiamine), B2 (riboflavin), B12, niacin, folic acid and fat-soluble vitamins (A, D, E, K).
Calcium and phosphorus are beneficial for bone growth, so it is important that these minerals are present in the diet of children, and they are also important in the prevention of osteoporosis in the elderly. The copper in squid plays a role in the absorption, storage and transport of iron, and is responsible for the formation of red blood cells (erythrocytes). Copper deficiency can lead to iron deficiency anemia. One of the beneficial properties of selenium is that it prevents rheumatoid arthritis. In addition, it can relieve the symptoms of already acquired arthritis. Vitamin B2 (riboflavin) helps to reduce migraines, vitamin B12 reduces the level of homocysteine, which causes cardiovascular disease, and vitamin B3 stabilizes blood sugar levels. Magnesium is called a “relaxing mineral cocktail,” thanks to which squid meat helps to relieve muscle tone. Potassium lowers blood pressure.
The content of vitamins and minerals in squid depends on the age and location of the shellfish catch.
Squids can be cooked either for a very long time or for an extremely short time. Otherwise, their meat will be very difficult to chew, it will become “rubbery”. To quickly boil the clams, you need to put them in boiling water and keep there for 2-3 minutes, and then dip them in an ice-cold liquid to stop cooking. Squids are fried, cut into pieces, also for no more than a few minutes. Otherwise, you will have to heat the squid for 30-60 minutes.
Squids are put in salads, stuffed and baked, added to various dishes such as risotto or paella, stewed and pickled. They go well with cereals and vegetables.