Kalmar - cephalopods inhabitants of the seas and oceans.  Squids

Common squid and shrimp is small in size - from 25 to 50 cm. But large fish squid can reach a huge value: Up to 20 meters with a weight of up to 300 kg. Squid species, there are more than 200, and each of them has an ink bag with black and brown pigment. This pigment produces squid for their potential harm to the enemy, to create a kind of veil, when he feels the danger. Squid are found everywhere: in the Mediterranean and the North Sea, in the Atlantic and the Pacific.

Seafood is always appreciated as a food for humans, but recently squid and shrimp have been paying attention. Due to the many benefits of a known squid, they can now be purchased in a variety of forms:

  • Fresh frozen;
  • Canned;
  • Refined
  • Crude.

It is logical that the use squid and harm from them became the subject of study by many experts in medicine and nutritionists.

Useful properties and caloric squid

Squid meat has excellent taste, high nutritional value and medicinal properties. It is because this mollusk called "sea ginseng."

Use squid caused by the content of the set of nutrients and vitamins:

  • Protein;
  • Vitamins C, B1, B2, B6, B9, PP, E;
  • Polyunsaturated fats.

Kalmar provides a huge amount of importance to human health of micro and macro:

  • Phosphorus;
  • Iron;
  • Copper;
  • Iodine;
  • Potassium;
  • Calcium;
  • Sodium;
  • Magnesium;
  • Nickel;
  • Zinc;
  • Selenium.

The content of iron and potassium in squid support the normal functioning of the heart. In addition, white meat squid absolutely no cholesterol. Iodine is essential for a person to maintain healthy thyroid and endocrine system. Of particular benefit is the selenium content in the squid: it helps to remove heavy metals from the body.

The undoubted advantage squid is that, thanks to its components, the composition can effectively influence the level of cholesterol in blood (in case of overshoot). And it is a good prevention against heart disease and blood vessels. Many substances useful as part of squid meat vessels make more flexible, and it increases their strength and the ability to be narrowed.

Use squid is also in the fact that, thanks to the proteins in the composition of shrimp and squid, their use is good support and improve the development of muscle tissue. These properties and the high caloric content of squid meat make it a perfect product for use in food for people who aim to build muscle (athletes, bodybuilders).

The nutritional value along with high calorie squid, great impact on the digestive system. Shrimp and squid perfectly absorbed by the body without causing heaviness in the stomach. Metabolic processes in the body take place normally, as in meat squid no purine compounds. Furthermore, the use of a squid that it triggers the secretion of gastric juice but also has beneficial effects on appetite and normalization of bowel function.

Substantial benefits squid doctors believe their ability to stimulate mental activity and improve memory. Because of selenium and vitamin E, it is caused by diuretic use squid function than to encourage the early elimination of toxins from the body. And in this case, the urogenital system is much stronger.

Thus, the use of the squid is represented by a list of beneficial effects on the human body:

  • Sclerotic;
  • Strengthening the heart muscle;
  • Support endocrine system;
  • A restorative;
  • Excretion of toxins;
  • Strengthening blood vessels;
  • Improved digestion;
  • Diuretic.

Calorie squid is relatively low, which distinguishes it from other kinds of meat, and thus it is hearty and tasty. Thus, the caloric content is 100 calories squid 100 grams of meat.

Indicators of the nutritional value of squid, in the overall composition of the product:

  • Proteins - 18%;
  • Fats - 2, 2%;
  • Carbohydrate - 2%.

Research found that the use of seafood such as squid and shrimp in many respects higher than any other meat, even the turkey and beef.

Use squid and shrimp

Squid and shrimp - the products have long been used by man for food. Therefore, they are widely used in cooking. Usually used for food such parts squid:

  • The carcass (white meat);
  • Tentacles.

But in China and Japan, people consume the eyes, and squid sucker. They are first dried.

We decided to use food white meat of squid. For preparation of various embodiments use the cooking raw product:

1. Cooking;

2. Quenching;

3. Roast;

4. stuffing;

5. Baking;

6. Drying;

7. Pickling.

Use squid preserved if its meat used as an ingredient in the salads, sushi, meat. The most appropriate combination of products, in terms of healthy eating, is the use of squid with such products:

  • Fresh vegetable salad (greens, onions, cucumbers, tomatoes, bell pepper, cabbage);
  • Fresh fruit (apples, citrus, pomegranate);
  • Herbs and spices.

 The most common food consumed white meat squid
 Calorie squid and nutritional properties remain at the highest level if they are to cook in salted water. Cook the squid, dropping into boiling water, not more than 5 minutes.

Contraindications and harm squid

The potential benefits and harms of squid should be considered mandatory. Thus, an absolute contraindication to the use of squid is idiosyncrasy of this product. In addition, very often it is not recommended to use dried squid, shrimp, as in this form they cause deposition of salts and retain liquid in the body.

Seafood, all, including squid and shrimp, have strong allergenic properties. Therefore, as with any seafood, they should be caution. Harm squid may be linked to the environment in which the resident lived sea. After all, the sea water is often thrown out a lot of different pollutants, which are toxins to the body. Thus, shrimp and squid may contain dangerous to human life and health poisons such as mercury, for example. This dangerous element can cause poisoning and serious violations to the human nervous system. Therefore, be careful and carefully choose the product.

And, nevertheless, apparent that human consumption of seafood great benefit as squid, shrimp damage unlikely, provided competent approach to their selection and use.