The nutritional value and efficacy of squid, what are the advantages and disadvantages of eating squid?

Squid is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis and can effectively treat anemia. Squid is rich in amino acids needed by protein and human body, and it is also a low-calorie food containing a lot of taurine. It can inhibit cholesterol content in blood, relieve fatigue, restore vision and improve liver function. Polypeptides and minerals such as selenium contained in it have anti-virus and anti-radiation effects.

1. Squid is rich in calcium, phosphorus and iron, which is beneficial to bone development and hematopoiesis and can effectively treat anemia;

2. Squid is rich in amino acids needed by protein and human body, and also contains a lot of taurine, which can inhibit the cholesterol content in blood, relieve fatigue, restore vision and improve liver function;

3. Polypeptide and selenium contained in it have anti-virus and anti-radiation effects;

4. Cholesterol can be divided into low density and high density, and the cholesterol in squid is mainly high density, which is beneficial to human body.

5. Contains protein, omega-3 fatty acids, copper, zinc, B vitamins and iodine. B vitamins help to relieve migraine and phosphorus helps to absorb calcium. 100g squid has only 70kcal energy. Don't eat squid more than one fist every day, and it is best not to fry it when eating.

Squid acid cold, spleen and stomach deficiency cold, hyperlipidemia, hypercholesterolemia, arteriosclerosis and other cardiovascular diseases, liver disease, eczema, urticaria patients should not eat. Patients with ventilation and allergic skin diseases will get worse if they eat it. Try not to eat.