Squid is a popular food in many parts of the world.Names in other languages Oosi kanawa, Kanavai (Tamil), Koonthal, Kanava (Malayalam), Nal (Marathi).A good source of protein. Also contains Omega-3, copper, zinc, B vitamins and iodine.In addition to delicious, squid-rich nutrition. It’s protein, minerals and various vitamins. Ink liquid assets that are useful for combating tumor. Squid is one of the animals from the sea Loliginidae family, class Cephalopoda.
squid have a womb that extraordinary nutrition because proteinnya uterus is quite high, namely 17.9 g/100 g of fresh squid. Meat squid have advantages compared with other seafood, which is no spine, easily digested, has a taste and aroma is typical, and contains all of the essential amino acid needed by the body. Essential amino acid is the dominant leusin, lisin and fenilalanin. While the amino acid level nonesensial is the dominant glutamat acid and acid aspartat.Both these amino acids contribute to the occurrence of large and tasty relish.
Therefore, the natural enemy has a delicious taste, so in processing unnecessary penyedap added (such as monosodium glutamat = MSG).Squid also contain some type of macro and micro minerals in the amount of which is very high. Mineral content in the squid is very varied, although in one species of the same. This variation depends on the circumstances of living environment, the size and age.
10 Health Benefits of Squid:
- Relaxes nerves and muscles (magnesium – 8%)
- Helps the body absorb and utilize iron (copper – 90% DV)
- Regulates blood sugar levels (vitamin B3 – 11%)
- Reduces blood pressure levels (potassium – 7%)
- Prevents arthritis (selenium – 63%)
- May ease migraine headaches (vitamin B2 – 23%)
- Maintains healthy skin, muscles, hair and nails (protein – 30%)
- Builds bones and teeth (phosphorous – 21%)
- Good for the heart (vitamin B12 – 17%)
- Boost immune system (zinc – 10%)
Unlike a parasitic fluke or other live organism that can be found in some species of raw fish served at a seafood restaurant, squid spermatophores are nothing more than specialized “packages” of sperm approximately 1 centimeter in length that contains 7 to 10 million packed sperms. To aid transfer of sperm to a female, the body of a squid spermatophore contains a filament and chemical “cement” that aids attachment of the spermatophore to the surface of tissue it comes in contact with.
Squid is served in a number of ways ranging from entirely raw to deep fried in oil mixed in a calorie-high batter. In the example of the unfortunate woman who wound up with live squid spermatophores in her mouth, the squid had been improperly prepared and was only lightly cooked through par broiling.
Important mineral in the squid is natrium, potassium, phosphorus, calcium, magnesium and selenium. Calcium and phosphorus useful framework for the growth of bone, so it is important to the growth of children and preventing osteoporosis in the elderly. Besides rich protein, squid is also a good source of vitamins such as vitamin B1 (tiamin), B2 (riboflavin), B12, niasin, folat acid and fat soluble vitamins (A, D, E, K).
Squid contain TMAO (Trimetil Amin oxide), which is high enough. TMAO provide a high sense of a typical meat squid. Squid meat also contain nitrogen, which caused monoamino squid have a sweet taste. Matrix of high sulfur in the squid also cause squid smell fishy when a treatment such as boiled concoction.
Squid from reputable sushi restaurants are imported fresh daily from Japan. However, some restaurants serve domestic squid species instead such as long-fin and short-fin squid from the Atlantic Ocean or Humboldt from the West Coast and the Gulf of California in Mexico. Less reputable restaurants actually serve cuttlefish—a related, but different species—from Vietnam that is labeled on menus as squid. Unfortunately, knowing for sure what you are getting at any table is difficult to ascertain without DNA analysis.
There are ecological and well as health benefits to eating squid. Squid is considered to be one of the more sustainable species of ocean life that currently is not at risk of overfishing. Moreover, squid can serve as a good source of omega-3 fatty acids and a substitute for oily fishes that are at risk of being overfished for a rapidly growing fish market.
Nutrition facts about squid state that one serving size (3 oz. or 85 grams) of raw squid is rich in vitamin B-12, riboflavin, and phosphorous as well as significant amounts of magnesium, calcium, iron, zinc, niacin and vitamin B-6. Total protein content is 13 grams with only 4 grams of carbohydrate and essentially no saturated fat.
Squid have an unusual anatomy that consists of a cartilaginous quill (backbone,) ink sac, parrot-like beak, tentacles with suction cups and an assortment of internal organs including the reproductive system with stored spermatophores in males.
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