In fact, the calorie of shredded squid is 77.46 calories per100g, and the protein content reaches 16% ~ 20%. The fat content is extremely low, less than 1%, so the calories are also low. Eating squid is a good choice for people who are afraid of obesity.
Can I eat shredded squid during weight loss? Can be eaten in moderation.
You can eat squid during weight loss. Because shredded squid is not a high-calorie food. But squid can't be eaten more, because squid has high cholesterol content. Just keep a normal intake. You can do more exercise during weight loss, which will achieve the effect of weight loss. At the same time, if you need to pay attention to lose weight, you'd better not eat at night.
How much shredded squid is better to eat a day? Many people like to eat shredded squid, and some even try to eat as much as possible, but it is best to control the consumption at 30-50g each time.
Because shredded squid is mostly processed, and squid is a cold food, it is not recommended for people with spleen and stomach deficiency, hyperlipidemia and high cholesterol. Even people who have no symptoms such as allergies are not recommended to eat more, just in moderation. If you can't control the amount, it will lead to increased stomach burden, even indigestion and nausea.
How to eat squid is better 1. Soak the dried squid in clear water for 30 minutes, take it out, tear off the outer membrane, and cut it into thick filaments with a length of 4.3 cm and a width of 0.6 cm. Shred onion and cut garlic cloves into rice.
2. Remove the head and tail of mung bean sprouts, wash them, blanch them in a boiling water pot, take them out, drain the water, mix them with 7.5g of Shaoxing wine, 5g of refined salt and 0.5g of monosodium glutamate, and put them into a dish as the base material.
3. Set the wok on high fire, add the cooked lard, heat it to 60%, put the shredded squid into the wok, oil it for a while, and immediately pour it into the colander to drain the oil. Leave the bottom oil in the pot and heat it on high fire. Stir-fry the garlic rice in the pot, then add 0.5g shredded onion, sesame oil, Shaoxing wine, 5g refined salt and 0.5g monosodium glutamate, stir-fry for a few times, then add shredded squid into the oil, stir-fry for a few times, and put it on mung bean sprouts.