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High protein, low carb, rich in B12 and selenium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Octopus tentacle (85 g) has 70 calories. That works out to 82 calories per 100 g. It contains 1.9 g of carbs, 12.7 g of protein, 0.9 g of fat and 0 g of fiber. Its 17 µg of B12 covers 708% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 85 g
70
KCAL / 85G
Carbs
1.9g
· 1% DV
Protein
12.7g
· 25% DV
Fat
0.9g
· 1% 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 76% · Fat 13%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 70 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.21 g | 1% |
| Trans fat | 0 g | |
| Sodium | 196 mg | 9% |
| Total carbohydrate | 1.9 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 12.7 g | 25% |
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 piece (medium) | 85 g | 70 kcal |
| 1 piece (small) | 45 g | 37 kcal |
| ½ piece (half) | 70 g | 57 kcal |
| 100 g | 100 g | 82 kcal |
| 1 serving (medium) | 100 g | 82 kcal |
| 1 piece (large) | 140 g | 115 kcal |
| 1 cup (chopped) | 140 g | 115 kcal |
| 1 serving (large) | 160 g | 131 kcal |
| 1 piece (jumbo) | 220 g | 180 kcal |
Calculated from 82 calories per 100 g.
Cook octopus tentacle gently until a fork slides into the thickest part easily, then sear it briefly if you want a browned exterior. A hard, prolonged sear alone can leave the inside tough rather than tender.
Octopus tentacle is sold both raw and precooked. Precooked tentacles need only reheating or a quick sear, while raw ones need to be cooked until tender; check the product description to tell which kind you have.
Yes, if the octopus tentacle is already tender or precooked; grill it briefly to brown the surface. A raw tentacle grilled directly may char before it softens, so cook it gently first for a more tender result.
Octopus tentacle is ready when a thin knife or fork enters the thickest part easily. Color alone is not a reliable test, since appearance varies with the cut and whether the tentacle was raw or precooked.
Raw octopus tentacle is not a good choice unless it has been handled and prepared specifically for raw consumption. Raw seafood can carry harmful microbes or parasites, and ordinary freezing or rinsing at home does not make it reliably safe.
Yes, octopus tentacle can be cooked from frozen, but it may cook less evenly than a thawed one. For more consistent results, thaw it in the refrigerator in a covered container and cook it soon after thawing.
Yes, the suckers on octopus tentacle are edible once the tentacle is properly cleaned and cooked. Rinse them well to remove grit or residue, especially if the tentacle was sold whole or has visible debris.
Yes, octopus tentacle skin is edible and usually stays on during cooking. You can peel it after cooking if you dislike its texture, but removing it is not necessary for safety or tenderness.
Reheat cooked octopus tentacle gently and briefly, using a covered pan with a little moisture or a quick warm-up in sauce. Avoid prolonged high heat, which can dry it out and make the texture chewy.
Octopus tentacle pairs well with lemon, olive oil, potatoes, or a crisp salad. For a Mediterranean-style plate, add herbs and a simple dressing rather than a heavy sauce that overwhelms the tentacle's savory flavor.
Vitamins
B12
17µg · 708% DV
B6
0.31mg · 18% DV
B3
1.79mg · 11% DV
B5
0.43mg · 9% DV
Minerals
Selenium
38µg · 69% DV
Copper
0.38mg · 42% DV
Iron
4.51mg · 25% DV
Phosphorus
158mg · 23% DV
Potassium ⭐
298mg · 9% DV
Sodium
196mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 70 calories in 1 piece (medium) (85 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.
Octopus tentacle is the arm of an octopus, prepared as seafood. It is especially familiar in Mediterranean cooking, where it may be simmered until tender or grilled over high heat. When cooked well, the flesh is pleasantly firm and slightly chewy, with a mild, briny flavour.
Serve it warm or chilled with olive oil, lemon and herbs, or add it to a salad; it is also a popular meze-style plate in coastal restaurants. Octopus tentacle is high in protein and low in carbohydrates, with 14.9 g of protein per 100 g. Pair it with vegetables or a crisp salad for a lighter meal.
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.
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
0.21g
MONOUNSATURATED
0.1g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.