Squid, as a delicacy, has always been loved by people. It is rich in calcium, phosphorus, and iron elements, which are very beneficial for bone development and blood production, and can prevent anemia. Traditional Chinese medicine believes that squid has the functions of nourishing yin, nourishing the stomach, tonifying deficiency, and moisturizing the skin.
However, every 100 grams of squid contains as high as 615 milligrams of cholesterol, which is 40 times that of 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 mutton, 6.75 times that of lean beef, and 615 times that of soy products.
Therefore, although squid is delicious, it is not suitable for everyone to eat. People with cardiovascular diseases such as hyperlipidemia, hypercholesterolemia, and arteriosclerosis, as well as patients with liver disease, should be cautious when eating it. Squid is a hair-trigger food, and people with diseases such as eczema and urticaria should avoid eating it.