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Low-calorie, high-protein seafood. Contains omega-3.
In season: Spring · Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Grilled calamari (120 g) has 110 calories. That works out to 92 calories per 100 g. It contains 2.6 g of carbs, 18.7 g of protein, 1.7 g of fat and 0 g of fiber. Its 52.8 µg of Selenium covers 96% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
92
KCAL / 100G
Carbs
2.2g
· 1% DV
Protein
15.6g
· 31% DV
Fat
1.4g
· 2% 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 11% · Protein 74% · Fat 15%
Vitamins
B12
1.3µg · 54% DV
B3
2.1mg · 13% DV
B5
0.5mg · 10% DV
Vitamin E
1.2mg · 8% DV
Minerals
Selenium
44µg · 80% DV
Phosphorus
221mg · 32% DV
Zinc
2mg · 18% DV
Iodine
20µg · 13% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 92 calories in 100 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.
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.4g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 0.1:1
Below the ideal 4:1 — a good omega balance.
Cook it very quickly over high heat, or use a long, gentle cooking method before grilling. Cooking it for a medium length of time is most likely to make it chewy.
It is not essential, but a short marinade with olive oil, garlic, herbs and lemon can add flavor. Avoid leaving it in acidic ingredients for too long, as the texture can become overly soft.
It is usually caused by overcooking or cooking at the wrong duration. Calamari muscle fibers tighten quickly with heat, so brief high-heat cooking works best.
Rocket, tomatoes, leafy salads, grilled vegetables and lemon are natural pairings. For a more substantial meal, add an olive-oil-based salad and, if desired, potatoes or a whole-grain side.
Because it provides protein, it can fit into a post-workout meal. Pairing it with a carbohydrate source and vegetables can make the meal more balanced for recovery and energy needs.
A moderate portion prepared without heavy sauces can be a relatively light evening meal. People with reflux may find that lemon, chili or garlic-heavy seasonings worsen symptoms.
Yes. Thaw it in the refrigerator and pat it dry thoroughly before cooking, which helps it sear rather than steam on the grill.
Refrigerate it within two hours of cooking and eat it within 1 to 2 days. Discard it if it develops a strong off smell, a slimy surface or unusual discoloration.
Yes, but prolonged reheating can make it tough. Reheat it briefly in a hot pan or on a grill rather than microwaving it for an extended time.
Anyone with a shellfish or fish allergy should avoid it because allergic reactions can be serious. People managing gout, high uric acid, cholesterol concerns or kidney disease should discuss how often to eat seafood with a healthcare professional.
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Nutrition data compiled from USDA FoodData Central and scientific sources.