Squid, also known as cuttlefish or arrow squid. It shares similar nutritional functions with other cephalopod seafood like cuttlefish and octopus. They are all foods rich in protein, calcium, phosphorus, iron, and other trace elements such as selenium, iodine, manganese, and copper. Health Benefits of Squid
Squid is rich in calcium, phosphorus, and iron, which are very beneficial for bone development and blood production, and can prevent anemia. In addition to being rich in protein and the amino acids the human body needs, 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 polypeptides and trace elements it contains, such as selenium, have anti-viral and anti-radiation effects. Traditional Chinese medicine believes that squid has the functions of nourishing yin, nourishing the stomach, tonifying deficiency, and moisturizing the skin. Squid has a high cholesterol content
However, did you know that every 100 grams of squid contains as much as 615 milligrams of cholesterol? This is 40 times the cholesterol content 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 lamb, 6.75 times that of lean beef, and 615 times that of soy products. Who should not eat too much?
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 consuming it. Squid has a cold nature, so people with a weak spleen and stomach should also eat less. Squid is a "trigger food," so people with diseases such as eczema and urticaria should avoid it.