Squid, also known as cuttlefish or arrow squid. It is nutritionally similar to other cephalopod seafood like cuttlefish and octopus. It is a food rich in protein, calcium, phosphorus, iron, and other trace elements such as selenium, iodine, manganese, and copper.
I. Health Benefits of Squid
Squid is rich in calcium, phosphorus, and iron, which are highly beneficial for bone development and blood production, helping to prevent anemia. Besides being rich in protein and essential amino acids, squid is also a low-calorie food that contains a large amount of taurine. It can help relieve fatigue, restore vision, and improve liver function. The peptides and trace elements like selenium it contains have antiviral and anti-radiation effects. In Traditional Chinese Medicine, squid is believed to nourish yin, benefit the stomach, tonify deficiency, and moisturize the skin.
II. Squid's High Cholesterol Content
However, did you know that 100 grams of squid contains as much as 615 milligrams of cholesterol? That's 40 times the amount in fatty meat, 44 times that of whole milk, 3.4 times that of cuttlefish, 11 times that of hairtail, 7.7 times that of chicken breast, 7 times that of lean pork, 6.15 times that of lean lamb, 6.75 times that of lean beef, and 615 times that of soy products.
III. Who Should Be Cautious About Eating Squid?
Therefore, although squid is delicious, it's not suitable for everyone. Individuals with cardiovascular diseases such as hyperlipidemia, hypercholesterolemia, and arteriosclerosis, as well as patients with liver disease, should consume it with caution. Squid is considered a "cold" food in nature, so people with a weak spleen and stomach should also eat less. Additionally, squid is considered a "trigger" food that can exacerbate conditions, so it should be avoided by those suffering from eczema, urticaria, and similar ailments.