Nutritional composition from squid

Squid is in the same family as oysters, scallops and octopus. Squid belongs to have a clear body and head. Body symmetrical on both sides, skin with 8 hands and a pair of tentacles. Squid contains a black ink compound in the body, when in danger, the ink sprays out to create a dense black screen, thereby hiding from the threat.
Ink contains many compounds such as: melanin, enzymes, polysaccharides, catecholamines (hormones), metals such as cadmium, lead and copper, as well as amino acids, such as glutamate, taurine, alanine, leucine and aspartic acid. The main compound in squid is melanin. This is the pigment responsible for the bold ink color.
In 85 grams of unprocessed squid contains approximately:
198 milligrams cholesterol 13.2 grams protein 0.3 grams saturated fat. 0.09 grams monounsaturated fat 0.4 grams polyunsaturated fat.

Squid has been used by humans for centuries in many different fields such as: traditional medicine, writing, art, cosmetics and as a food additive.
Today, squid is mainly used as a food additive in pasta, rice and sauces in many Japanese and Mediterranean cuisines due to their unique black color and delicious taste.

Here are some health benefits of squid:
2.1. Squid has antibacterial properties Many studies show that squid has antibacterial properties, allowing them to neutralize harmful bacteria and viruses. For example, one test-tube study found that squid ink extract was effective in neutralizing bacteria that commonly cause dental plaque, such as Streptococcus mutans, Actinomyces viscosus, Lactobacillus acidophilus, and Candida albicans.
Another test-tube study found that compounds from squid were able to neutralize food-borne pathogens such as Escherichia coli and Listeria Monocytogenes.

2.2. May have antioxidant effects Squid has strong antioxidant properties. Antioxidants are compounds that fight potentially harmful molecules called free radicals. If free radical levels become too high in the body, they can cause cell damage and increase the risk of chronic diseases such as cancer, heart disease, and diabetes.
Several test-tube and animal studies indicate that squid's antioxidant properties come from polysaccharides, which are long chains of conjoined sugar molecules that fight free radicals.
2.3.Anti-cancer Eating squid can prevent cancer. Test-tube studies show that squid can reduce tumor size and spread of cancer cells. These anticancer properties appear to be linked to the powerful antioxidant properties of squid.
More specifically, test-tube studies have found that proteins and polysaccharides from squid can suppress the growth of breast, lung, and prostate cancer cells.
In addition, animal studies suggest that squid polysaccharides may protect against damage from chemotherapy drugs.

2.4. Other benefits Eating squid can lower blood pressure: Squid contains compounds that help blood vessels dilate, which improves blood pressure. Fights stomach ulcers: Squid can reduce stomach acid production and fight stomach ulcers. Immune boosting: Squid promotes the growth and development of immune cells and enhances overall immunity compared to control solution.

Squid has been used for centuries for many different purposes. Traditionally, squid is used in Chinese medicine to treat heart and blood disorders. In addition, they were widely used in the 19th century for writing, drawing and painting. Today, it is mainly used as a seasoning in cooking.
Squid is also most commonly used in Mediterranean and Japanese cuisine. Chefs claim that the squid enhances the flavor and appeal of sauces, as well as pasta and rice dishes.
Squid's salty properties come from its high content of glutamate, which is an amino acid and also an umami compound. Foods rich in glutamate have a delicious umami taste. Squid is a safe food that can help enhance the flavor of your dishes.
Reference source: healthline.com; webmd.com