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Lean protein and vitamin B12 source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
92
KCAL / 100G
Carbs
3.1g
· 14%
Protein
15.6g
· 71%
Fat
1.4g
· 15%
Fiber
0g
Vitamins
B12
1.4µg · 58% DV
B2
0.46mg · 35% DV
B3
2.5mg · 16% DV
B5
0.35mg · 7% DV
Minerals
Copper
1mg · 111% DV
Selenium
45µg · 82% DV
Phosphorus
280mg · 40% DV
Iodine
44µg · 29% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
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
SATURATED
0.36g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
Squid stays tender when it is cooked very briefly or for a longer controlled time; the in-between zone often makes it chewy. Avoid overboiling if you want a softer texture.
Cooked seafood is generally best eaten within 1-2 days when refrigerated in a sealed container. Discard it if it develops a strong smell, slimy surface, or color changes.
Yes, it can be frozen after cooking. For better texture, freeze it in small airtight portions and avoid prolonged reheating after thawing.
It goes well with lemon, olive oil, garlic, parsley, and peppery greens. Serving it with vegetables can make the meal more balanced and satisfying.
It can fit well after training because it provides protein. Pairing it with a carbohydrate source and vegetables makes it a more complete recovery meal.
For most people, yes; the main issue is portion size and what you serve with it. A simple preparation is usually easier to tolerate than heavy sauces or fried sides.
Baby squid is usually more tender and milder, while octopus tends to be denser and meatier. The better choice depends mostly on the texture you want and the cooking method.
No single food determines heart health on its own, so complete avoidance is not usually the whole answer. People with specific cholesterol or cardiovascular concerns should consider it in the context of their overall diet and medical advice.
Anyone with shellfish allergy should avoid it, as reactions can be serious. People who are especially sensitive to food safety, including higher-risk groups, should also pay close attention to freshness and storage.
It can happen if the cooking water is heavily salted or if salty sauces are added afterward. Lemon, herbs, and unsalted sides can help balance the flavor.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.