Nutrition And Edible Value Of Squid

Squid, also known as soft fish, has a slender body, a long conical shape, and ten touch arms. Although they are commonly called fish, they are actually not fish, but mollusks living in the deep depths of the ocean. There are mainly deep-water species such as Argentine soft fish of the southwest Atlantic, North Pacific soft fish, Southeast Pacific stem soft fish, New Zealand double soft fish and Indian Ocean kite squid, which have great potential for development. The nutritional value of squid is rich in various amino acids necessary for human body, and the amino acid composition is close to the whole protein, its fat content is very low, only less than 1%, only about 4% of the general meat, has the advantages of high protein, low fat, low calories, and contains very rich trace elements such as selenium, iodine, manganese, copper. It is also rich in DHA (commonly known as brain gold), EPA and other highly unsaturated fatty acids, as well as a high content of taurine, which is a natural polluted-free aquatic protein given to human beings by the sea, especially by Japan, South Korea, Spain, Italy, Russia, the United States and other national market consumers love.

By the Beijing Institute of Nutrition Sources authority testing, all kinds of squid nutrition is rich, low fat, especially the nutritional value of Argentina squid can be compared with the "head of sea" abalone.

Compared with other foods, squid cholesterol content is not high, people often have some misunderstanding of squid in the past, cholesterol is an indispensable nutritional component of the human body, divided into high density cholesterol and low density cholesterol. Low-density cholesterol can damage arteries, and excessive consumption is bad for your health. High density cholesterol cleans and unclogs arteries. The cholesterol in squid is mainly high density, and the structure of animal and poultry fat is obviously different, beneficial to human body. In particular, the taurine content of squid is much higher than that of other foods.

Modern medical research has found that taurine acts directly on insulin receptors of human liver and muscle cell membrane, and has the effect of inhibiting cholesterol accumulation in the blood. As long as the ratio of taurine to cholesterol in food intake is above 2, blood cholesterol will not increase. However, the ratio of taurine to cholesterol in squid is relatively high, especially the ratio of Argentine squid is as high as 4.8, which can effectively reduce the accumulated cholesterol in blood vessel walls. Eating more fresh squid can effectively treat anemia, and is beneficial to bone development and hematopoietic. It has the functions of nourishing Yin and nourishing stomach, tonifying deficiency and moisturizing skin, etc. It is quite effective for regulating blood sugar, lowering lipid and blood pressure, preventing vascular sclerosis, formation of gallstones, improving liver function, regulating human metabolism, and it also has a certain effect for supplementing brain power and protecting vision.

Squid is a kind of nutrition health and good flavor aquatic products, the whole body without thorn, edible part of more than 80%, about 20% higher than the general fish, it can be directly raw food, but also can be fried, roasted, fried, boiled and other cooked food, for the table delicious food. The preserved fish (squid) is a famous traditional seafood product that its preserved taste is sour and beautiful. The custom that women eat the preserved squid after giving birth in many places of our country Fujian, Guangdong coastal areas and Sichuan and other inland provinces have. In recent years, with the development of squid processing technology and quick-frozen cold chain industry in our country, a batch of fresh squid products, such as squid flower, squid slice, squid ring, squid ball and squid carcass, which are not fried and can be directly eaten, are developed successively and become a delicacy on people's table in various markets of the country.