Squid belongs to the class of marine invertebrates and more specifically to molluscs. It can be distinguished by its long tail blades, which cover more than half its body. They move in schools at depths that reach 250 meters. Calamari is the culinary name for squid. They can be found fresh in the fish markets between October and January.
Like all seafood, squid has a smaller content of fat than fish. However, they remain 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. Squid 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, squid has main minerals and trace elements, such as calcium, phosphorus, zinc, selenium and iodine. Like all seafood, squid 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, squid, and seafood in general, have a high concentration of omega-3 fatty acids, which contributes to the reduction of blood cholesterol levels.