The octopus belongs to the marine invertebrate animals. More specifically it belongs to molluscs, that is, it has a mantle that covers its soft body. The octopus has three hearts and eight arms, one of which is used as a reproductive organ by the male. It breeds from April to mid autumn. The female octopus lays from 120,000 to 400,000 eggs, two months after fertilization.


Octopus like all seafood has less fat than fish but remains a good source of omega-3 fats. Omega-3 fats have heart-protective and anti-inflammatory properties, are important to eye health and reduce the risk of eye diseases. Omega-3 fatty acids also help reduce high blood pressure, and have beneficial effects on the central nervous system. Octopus also contains a number of vitamins and trace elements, such as the fat-soluble vitamins A, D and the water-soluble B complex vitamins (B1, B2, B3, and B12). Finally, octopus has main minerals and trace elements, such as calcium, phosphorus, zinc, selenium and iodine. Like all seafood, octopus is considered to be high in cholesterol and in the past many experts advised against their consumption. Today, however, the scientific community argues that in contrast to saturated fat, the cholesterol we receive through food affects our blood cholesterol levels at a small extent. Furthermore, octopus, and seafood in general, have a high concentration of omega-3 fatty acids, which contributes to the reduction of blood cholesterol levels.

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