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Low GI
High Potassium

Boiled Octopus Calories

High protein, low fat, rich in vitamins and minerals

CALORIES

82kcal

GI

0low

POTASSIUM

350mg

FIBER

0g

Boiled Octopus Nutrition Facts

Selected: 100 g

82

KCAL / 100G

Carbs

2.2g

· 11%

Protein

14.9g

· 77%

Fat

1g

· 12%

Fiber

0g

Boiled Octopus Vitamins & Minerals

Vitamins

B12

36µg · 1500% DV

B3

2.1mg · 13% DV

B5

0.5mg · 10% DV

Vitamin E

1.2mg · 8% DV

Minerals

Selenium

44µg · 80% DV

Iron

5mg · 28% DV

Phosphorus

186mg · 27% DV

Zinc

2mg · 18% DV

Boiled Octopus Glycemic Index

GLYCEMIC INDEX

0
Low
0 Low5570100

GLYCEMIC LOAD

0
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Boiled Octopus Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Boiled Octopus Contain Allergens?

Contains these allergens:

Gluten free
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish yes
Soy free
Sesame free

Which Diets Is Boiled Octopus Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

✓ Suitable

Low FODMAP

— Not suitable

Boiled Octopus Fat Profile

SATURATED

0.2g

MONOUNSATURATED

0.2g

POLYUNSATURATED

0.2g

⚖️

Omega 6:3 ratio 0.1:1

Below the ideal 4:1 — a good omega balance.

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Boiled Octopus — Frequently Asked Questions

Ahtapot haşlaması kaç kalori ve ne kadar protein içerir?

Ahtapot haşlaması 100 gramda 82 kalori ve 14,9 gram protein içerir. Yağ miktarı 1 gram, karbonhidrat miktarı ise 2,2 gramdır.

Ahtapot haşlaması keto diyetine uygun mu?

Evet, 100 gramında 2,2 gram karbonhidrat bulunduğu için keto ve ketovore beslenmeye uygundur. Glisemik indeksi 0'dır; ancak balık ve kabuklu deniz ürünleri alerjenleri içerir.

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Nutrition data compiled from USDA FoodData Central and scientific sources.