Mollusks, cuttlefish, mixed species, cooked, moist heat
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 8.5 MG | 9% | |
| Thiamin | 0.0 MG | 1% | |
| Riboflavin | 1.7 MG | 133% | |
| Niacin | 2.2 MG | 14% | |
| Pantothenic acid | 0.9 MG | 18% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 24 UG | 6% | |
| Vitamin B-12 | 5.4 UG | 225% | |
| Vitamin A, RAE | 203 UG | 23% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 180 MG | 14% | |
| Iron, Fe | 10.8 MG | 60% | |
| Magnesium, Mg | 60 MG | 14% | |
| Phosphorus, P | 580 MG | 46% | |
| Potassium, K | 637 MG | 14% | |
| Sodium, Na | 744 MG | 32% | |
| Zinc, Zn | 3.5 MG | 31% | |
| Copper, Cu | 1.0 MG | 111% | |
| Manganese, Mn | 0.2 MG | 9% | |
| Selenium, Se | 89.6 UG | 163% |
Nutrition Highlights
- Excellent source of protein with 32.5g per 100g, great for muscle building and recovery.
- Very low in fat (1.4g per 100g).
- Rich source of Iron, Fe (60% of Daily Value per 100g).
- Good source of Phosphorus, P (46% DV).
- Good source of Sodium, Na (32% DV).
- Good source of Zinc, Zn (31% DV).
About Mollusks, cuttlefish, mixed species, cooked, moist heat
These mollusks are a lean, protein-rich seafood option that provides a substantial nutritional punch with minimal calories and fat. A 100-gram serving delivers an impressive 32.5 grams of protein, making it an excellent choice for those looking to increase their protein intake without consuming excess calories or saturated fat. The virtually fat-free profile (just 1.4 grams per serving) and complete absence of carbohydrates make it particularly appealing for low-carb and ketogenic dietary approaches. While not a significant source of dietary fiber, these mollusks contain important micronutrients that support various bodily functions.
In culinary applications, these mollusks shine in Mediterranean and Asian cuisines, where they're often featured in seafood stews, paellas, and stir-fries. Their mild, slightly sweet flavor and tender texture when properly cooked make them versatile in the kitchen. They're commonly prepared using moist-heat methods such as braising, steaming, or simmering in flavorful broths, which helps maintain their delicate texture. Many chefs recommend quick cooking over high heat or slow cooking over low heat to prevent the meat from becoming tough. These mollusks pair beautifully with garlic, white wine, tomatoes, and fresh herbs, making them a popular choice for sophisticated yet healthy seafood dishes.
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