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Squid
Squid: 92 kcal per 100 grams. Protein 15.6 g, fat 1.4 g, carbs 3.1 g. Serving (100 g) is 92 kcal.
92kcal
15.6 gProtein
1.4 gFat
3.1 gCarbs
0 gFiber
Where the calories come from
- Protein 72%
- Fat 14%
- Carbs 14%
What it is rich in
- Copper high
- Selenium high
- Protein high
- B12 high
- Phosphorus high
- B2, riboflavin source
- Zinc source
High in: at least 30% of the daily reference intake per 100 g, source of: at least 15%, as in EU Regulation 1924/2006.
Nutrition facts
| Basics | % DV | |
|---|---|---|
| Calories | 92 kcal | 5% |
| Protein | 15.6 g | 31% |
| Fat | 1.4 g | 2% |
| Carbohydrates | 3.1 g | 1% |
| Fiber | 0 g | |
| Water | 78.5 g | |
| Carbohydrates | ||
| Sugars | 0 g | 0% |
| Fats | ||
| Saturated | 0.4 g | 2% |
| Monounsaturated | 0.1 g | |
| Polyunsaturated | 0.5 g | |
| Cholesterol | 233 mg | |
| Vitamins | ||
| Vitamin A | 10 mcg | 1% |
| B1, thiamin | 0.02 mg | 2% |
| B2, riboflavin | 0.41 mg | 29% |
| B3, niacin | 2.2 mg | 14% |
| B5, pantothenic acid | 0.5 mg | 8% |
| B6 | 0.06 mg | 4% |
| B9, folate | 5 mcg | 2% |
| B12 | 1.3 mcg | 52% |
| Vitamin C | 4.7 mg | 6% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 1.2 mg | 10% |
| Vitamin K | 0 mcg | 0% |
| Choline | 65 mg | |
| Minerals | ||
| Potassium | 246 mg | 12% |
| Calcium | 32 mg | 4% |
| Magnesium | 33 mg | 9% |
| Phosphorus | 221 mg | 32% |
| Sodium | 44 mg | 2% |
| Iron | 0.68 mg | 5% |
| Zinc | 1.5 mg | 15% |
| Copper | 1.9 mg | 189% |
| Manganese | 0.04 mg | 2% |
| Selenium | 45 mcg | 81% |
Percent of the adult daily reference intake (EU Regulation 1169/2011) for a 2,000 kcal diet.
Frequently asked questions
How many calories are in squid?
100 grams contain 92 kcal. Serving weighs about 100 g, which is 92 kcal.
How much protein is in squid?
100 grams contain 15.6 g of protein. Protein provides 72% of this food's calories.
How many carbs and how much sugar are in squid?
100 grams contain 3.1 g of carbs, including 0 g of sugars and 0 g of fiber.
Data: USDA FoodData Central, SR Legacy, food 174223. The same food varies with variety and cooking, so treat the numbers as estimates.
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