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Protein-rich seafood with added fat and calories from frying.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
18.8g
· 30%
Protein
17.2g
· 27%
Fat
12.1g
· 43%
Fiber
1.1g
Vitamins
B12
1.3µg · 54% DV
B3
2.6mg · 16% DV
Vitamin E
2.2mg · 15% DV
B2
0.15mg · 12% DV
Minerals
Selenium
38µg · 69% DV
Phosphorus
245mg · 35% DV
Iodine
35µg · 23% DV
Sodium
480mg · 21% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.05g
MONOUNSATURATED
4.85g
POLYUNSATURATED
3.42g
Omega 6:3 ratio 17.5:1
Above the ideal 4:1 (17.5:1).
Cornmeal-battered fried calamari provides 250 calories per 100 g.
It contains 17.2 g of protein per 100 g. This makes it a protein-containing seafood option.
There are 18.8 g of carbohydrates in a 100 g serving. The cornmeal coating contributes carbohydrates.
A 100 g portion contains 12.1 g of fat. Frying contributes to its fat content.
Yes, it provides 1.1 g of fiber per 100 g. This is a relatively low amount of fiber.
Its glycemic index is 50. This can help indicate the glycemic impact of the carbohydrate-containing coating.
Per 100 g, it has 250 calories, 18.8 g of carbs, and 12.1 g of fat. Whether it fits your diet depends on your overall calorie and macronutrient targets.
It is listed as compatible with a gluten-free diet. Check preparation practices for possible cross-contact before eating it.
It is listed as compatible with omnivore, pescatarian, Mediterranean, flexitarian, and gluten-free diets.
Yes, it contains shellfish. People with a shellfish allergy should avoid it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.