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High protein, low fat, good source of B12 and selenium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
82
KCAL / 100G
Carbs
2.2g
· 11%
Protein
14.9g
· 77%
Fat
1g
· 12%
Fiber
0g
Vitamins
B12
36µg · 1500% DV
B6
0.36mg · 21% DV
B3
2.1mg · 13% DV
B5
0.5mg · 10% DV
Minerals
Selenium
44µg · 80% DV
Iron
5mg · 28% DV
Phosphorus
186mg · 27% DV
Zinc
2mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
0.2g
MONOUNSATURATED
0.1g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
Tender octopus is usually cooked gently at a low temperature until soft. A common method is to simmer it first, then grill it briefly for browning and smoky flavour.
Octopus can turn rubbery when it is cooked quickly over high heat before the connective tissue has softened. Either very brief cooking or slow, gentle cooking works better than cooking it for an in-between time.
Not necessarily. Freezing can help tenderize octopus, and properly thawed frozen octopus can cook very well. Thaw it slowly in the refrigerator rather than at room temperature.
It can, but larger octopus may remain tough if it goes straight onto a grill. Simmering until tender before a short grill is the more reliable approach.
Olive oil, lemon, garlic, parsley, paprika, capers, potatoes and grilled vegetables pair particularly well with octopus. Bright acidic dressings balance its rich seafood flavour.
Yes, cooked octopus can be chilled and prepared as a salad with herbs and olive oil. Add lemon juice or other acidic dressing shortly before serving to keep the texture at its best.
Store cooked octopus in an airtight container in the refrigerator for about 3 to 4 days. Discard it if it develops an off smell, slimy surface, or unusual discoloration.
Raw octopus thawed safely in the refrigerator can be cooked and then frozen again. Do not refreeze octopus that has been left at room temperature for an extended period.
Octopus provides protein with little fat, so it can fit well into a post-workout meal. Pair it with a carbohydrate food such as potatoes, rice, or bread and some vegetables for a more complete meal.
People with fish or shellfish allergies should avoid octopus and consider the risk of cross-contact during preparation. Pregnant people, older adults, and anyone with a weakened immune system should eat it fully cooked rather than raw or undercooked.
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Nutrition data compiled from USDA FoodData Central and scientific sources.