Nutritional benefits and dietary taboos of fresh squid

　　Squid, also known as soft fish and calamari, has high nutritional value and is a valuable seafood. It has basically the same nutritional functions as soft-bodied brachiopod seafood such as cuttlefish and octopus. They are both foods rich in protein, calcium, phosphorus, iron, etc., and very rich in trace elements such as selenium, iodine, manganese, copper, etc.

　　The efficacy of squid

　　1. Squid is rich in calcium, phosphorus and iron, which is beneficial to bone development and hematopoiesis, and can effectively treat anemia；

　　2. In addition to being rich in protein and amino acids needed by the human body, squid also contains a large amount of taurine, which can suppress cholesterol levels in the blood, relieve fatigue, restore vision, and improve liver function.；

　　3. The polypeptides and selenium contained in it have anti-viral and anti-ray effects. Squid has the functions of nourishing yin, nourishing the stomach, replenishing deficiency and moisturizing the skin.

　　Precautions for consumption:

　　1. Squid can be used in stir-fried, stir-fried, roasted, braised, braised and other dishes.；

　　2. Squid must be cooked thoroughly before eating. This is because there is a polypeptide component in fresh squid. If eaten before being cooked thoroughly, it will cause intestinal motility disorders.

　　Identifying high-quality squid: The body of high-quality squid is complete and solid, pink and shiny, with a slight white frost on the surface, thick and translucent meat, and no red back.； Inferior-quality squid are thin and incomplete, reddish-yellow and slightly black in color, dull, with too thick white frost on the surface, and black-red or moldy red back.

　　There are two types of squid currently seen in the market: one is a squid with a fatter trunk, which is also known as "squid"; the other is a squid with a slender trunk, which is also known as "soft fish"; the smaller soft fish is commonly known as "little tube fish".

　　Nutrients:

　　Calories 84 kcal； Protein 17.4 grams ； Fat 1.6 grams ； Cholesterol, 268 mg ； Vitamin A 35 micrograms ； Thiamine 0.02 mg ； Riboflavin 0.06 mg ； Niacin 1.6 mg ； Vitamin E1.68 mg ； Calcium 44 mg ； Phosphorus 19 mg ； Potassium 290 mg ； Sodium 110 mg ； Magnesium 42 mg ； Iron 0.9 mg ； Zinc 2.38 mg ； Selenium 38.18 micrograms ； Copper 0.45 mg ； Manganese 0.08 mg ；

　　People who avoid squid:

　　The cholesterol content of 100 grams of squid is as high as 615 mg, which is 40 times that of fat 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. Therefore, although squid is delicious, it is not suitable for everyone. Hyperlipidemia Patients with cardiovascular and liver diseases such as hypercholesterolemia, arteriosclerosis, etc. should eat with caution. Squid is cold in nature, so people with weak spleen and stomach should eat less. Squid is a hairy thing and suffers from eczema、Urticaria wait disease People should not eat.

　　healthy Diet Tip: Don’t Drink Beer When Eating Seafood

　　Seafood is a high-protein, low-fat food that contains purine and glycosides.； Beer contains vitamin B1, which is a catalyst for the catabolism of purines and glycosides.

　　Eating seafood while drinking beer will cause purines, glycosides and vitamin B1 to mix together and cause chemical reactions, which will increase the uric acid content in the human blood and destroy the original balance.； Uric acid cannot be excreted from the body in time and precipitates in the form of sodium salt, which can easily form stones or cause gout. In severe cases, the body will be covered with red bumps, the pain and itching will not stop, and you will be unable to walk. It's really "greedy for a moment's happiness, but swallowing the unbearable bitter fruit".