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Seafood, cooked in butter, source of protein and omega-3
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Calamari with Butter (120 g) has 222 calories. That works out to 185 calories per 100 g. It contains 2.6 g of carbs, 19.4 g of protein, 14.6 g of fat and 0 g of fiber. Its 43.2 µg of Selenium covers 79% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
222
KCAL / 120G
Carbs
2.6g
· 1% DV
Protein
19.4g
· 39% DV
Fat
14.6g
· 19% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 5% · Protein 35% · Fat 60%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 222 kcal | |
| Total fat | 14.6 g | 19% |
| Saturated fat | 8.28 g | 41% |
| Trans fat | 0.06 g | |
| Sodium | 396 mg | 17% |
| Total carbohydrate | 2.6 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 19.4 g | 39% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 222 kcal |
| 1 piece (small) | 40 g | 74 kcal |
| 1 serving (small) | 80 g | 148 kcal |
| 1 piece (medium) | 80 g | 148 kcal |
| 100 g | 100 g | 185 kcal |
| 1 cup (medium) | 100 g | 185 kcal |
| 1 piece (large) | 120 g | 222 kcal |
| 1 cup (large) | 150 g | 278 kcal |
| 1 serving (large) | 180 g | 333 kcal |
Calculated from 185 calories per 100 g.
Calamari with butter is made by cooking cleaned squid briefly in a hot pan with butter. Pat the squid dry first and avoid crowding the pan, which can make it steam instead of sear. Garlic, lemon, and parsley are common additions.
Calamari with butter turns tough when it is cooked too long over moderate heat. Cook it quickly in a hot pan, or use a genuinely long braise until tender; the in-between cooking time is most likely to leave squid chewy.
Calamari with butter is typically sautéed in butter without a coating, while fried calamari is usually battered or floured and deep-fried. The butter version has no crisp crust and lets the squid’s texture and buttery sauce stand out.
Calamari with butter needs squid and butter; garlic, lemon, parsley, and black pepper are frequent additions. Recipes vary, but coating the squid in flour is not essential and would make the result closer to battered fried calamari.
For calamari with butter, remove the squid’s head and innards, transparent quill, and outer skin, then rinse the body and tentacles. If you bought cleaned squid, check for any remaining cartilage and pat it very dry before cooking.
Yes, calamari with butter works with frozen squid. Thaw it in the refrigerator, drain away the liquid, and dry it thoroughly before it goes into the pan; excess moisture can prevent browning and dilute the butter.
Serve calamari with butter with lemon and a fresh salad, or alongside bread to catch the buttery pan juices. Parsley, crisp greens, and simple vegetable sides complement it without competing with the squid’s delicate flavor.
Yes, you can reheat calamari with butter, but the squid may become tougher. Refrigerate leftovers promptly in a covered container and reheat them briefly in a pan until hot; avoid prolonged cooking or repeated reheating.
To keep calamari with butter from feeling greasy, use just enough butter to coat the squid and cook it in a hot, uncrowded pan. Finish with lemon juice and fresh herbs rather than adding a heavy cream-based sauce.
Calamari with butter is a preparation rather than a dish with one universally agreed country of origin. Squid cooked with butter appears in different cuisines, and the seasoning and serving style vary from garlic and herbs to lemon-forward versions.
Vitamins
B12
1.44µg · 60% DV
B3
3.24mg · 20% DV
B2
0.16mg · 12% DV
B5
0.54mg · 11% DV
Minerals
Selenium
43µg · 78% DV
Phosphorus
252mg · 36% DV
Copper
0.22mg · 24% DV
Sodium
396mg · 17% DV
Potassium ⭐
312mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 222 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Calamari with Butter is squid cooked in butter, often in a pan until tender. It fits naturally into Mediterranean-style seafood cooking, though the exact preparation varies from kitchen to kitchen. The squid has a mild, savoury flavour and a gently chewy texture, rounded out by the richness of the butter. It is commonly served hot, with lemon and perhaps a simple salad or bread to catch the buttery juices.
It provides protein, while the butter makes it richer than simply grilled squid. For a lighter meal, use a modest amount of butter and pair it with fresh vegetables.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
8.28g
MONOUNSATURATED
3.84g
POLYUNSATURATED
1.32g
Omega 6:3 ratio 0.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.