Octopus (Abelmoschus esculentus)

Introduction:

Octopods are also known as octopuses. They belong to the eight-armed octopuses, which have no bones or cartilage. The meat is firm and mild in taste. Fresh octopus has a white colour without spots or yellowish areas, is shiny and smells of fresh sea.

Use/Preparation:

Octopus can be boiled, grilled, fried, deep-fried or marinated. It tastes good in salads, in soups, rice or pasta dishes.

Health:

Squid is rich in protein, omega-3 fatty acids and iodine. B vitamins are also present in large quantities.

Alternatives:

Prawns and scallops have a similar taste and texture to octopus. The nutritional values are also comparable.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	82/343
Fat	1 g
Healthy fatty acids	0,2 g
Carbohydrates	2,2 g
Sugar	0 g
Protein	14,9 g
Salt	0 g