EXCEPT delicious, nutrient-rich squid. There are proteins, minerals, and various vitamins. Liquid ink has, useful for fighting tumors. The squid is one of a family of marine animals Loliginidae, cephalopod. In Latin, squid, known as Loligo spp, whereas in English the squid.
In Indonesia, the squid is known by several terms, such as enus, bonuses, cuttlefish, or sontong flowers. These marine animals are generally caught at night, using light as a tool petromaks puller. They generally liked the light at night. Crowds of squid can be captured by using a trap, lift nets, gill nets, purse seine rings, shrimp trawl, longline tuna, or sero.
The squid is one type of marine animals that attracted many people, especially fans of seafood and chinese food. In the market, the squid is generally sold in two main forms, fresh and dried salted.
High Protein
Judging from the nutritional value, squid have exceptional nutritional content because protein content is quite high, namely 17.9 g/100 g of fresh squid. Meat squid has advantages compared with other sea products, ie no spine, easily digestible, has a distinctive flavor and aroma, and contain all kinds of essential amino acids needed by the body. The dominant essential amino acids are leucine, lysine, and phenylalanine. While levels of nonessential amino acid that is dominant and aspartic acid glutamic acid.
Both of these amino acids contribute greatly to the emergence of savory flavors and savory. That is why, naturally squid has savory flavor, so the processing does not need added flavorings (such as monosodium glutamate = MSG).
The squid also contain several types of micro and macro minerals in very high numbers. Levels of minerals contained in the squid varies greatly even within the same species. This variation depends on the circumstances in life, size, and age.
Minerals important to the squid are sodium, potassium, phosphorus, calcium, magnesium, and selenium. Phosphorus and calcium are useful for the growth of the bone skeleton, so it is important for growing children and prevent osteoporosis in old age. Beside rich in protein, the squid is also a good source of vitamins such as vitamin B1 (thiamine), B2 (riboflavin), B12, niacin, folic acid, and fat soluble vitamins (A, D, E, K).
The squid also contain TMAO (trimethyl Amin Oxide) is quite high. This high TMAO gives a distinctive flavor to the meat of squid. Squid meat also contain lots of nitrogen caused monoamino squid has a sweet taste. A fairly high sulfur content in squid squid also causes fishy smell when being subjected to cooking such as boiling.
Cholesterol alert
Fat content in meat squid is relatively low, namely 7.5 g/100 g of material, each containing 1.9 g saturated fatty acids; 2.7 g monounsaturated fatty acids; and 2.1 g polyunsaturated fatty acids . Included in polyunsaturated fatty acids are omega-3 that can lower cholesterol content in blood.
However, excessive consumption of squid should be avoided because of high levels of bad cholesterol, which reached 260 mg/100 g of material. Within the group of sea fish, the levels of cholesterol in squid, shrimp, lobster, and crab, is quite high. However, cholesterol levels in fishery products is still relatively low compared with egg yolk, liver, organ meats, as well as the brains of cattle.
The thing to remember about cholesterol is that we must prevent the nature of phobias. However in a reasonable amount of cholesterol is needed by our bodies, both for cell growth (including brain cells) as well as the synthesis of sex hormones and vitamin D.
In humans, cholesterol itself can be synthesized in the body, namely in the liver, cortex, adrenal, skin, intestine, testis, stomach, muscle, adipose tissue, and brain. Approximately 17 percent of the dry weight of the brain composed of cholesterol. Without cholesterol, the brain structure can not be formed.
According to guidelines issued by the National Heart, Lung and Blood Institute (NHLBI), total cholesterol levels that are good for the human body is under 200 mg / dl, HDL greater than 35 mg / dl, LDL less than 130 mg / dl, and triglycerides less than 250 mg / dl. Cholesterol levels above 200 mg / dl can pose the threat of various diseases, such as atherosclerosis (clogged arteries), stroke, and coronary heart disease.
Although it is considered dangerous, cholesterol is still needed by the body. Average human takes 1100 milligrams of cholesterol per day to maintain cell walls and other physiological functions. Of these 25-40 percent (200-300 mg) are normally derived from food and the remainder is synthesized by the body.
Therefore, the consumption of cholesterol within normal limits, ie no more than 300 mg per day is necessary. So, you do not have to worry about cholesterol in squid. Because if you avoid the squid, will mean loss of other nutrients that are very large properties for health.
White Blood Enable
A squid can escape from predators swiftly through rapid muscle contraction. If the rapid motion alone is not enough, dense and dark clouds of ink will be expelled from the body, so that the enemy was surprised for a moment. Panic the enemy to give sufficient time for the squid to escape immediately.
Squid ink fluid are alkaloids, so it is not preferred by predators, especially fish. This dark-colored liquid containing beads or black pigment melanin. Natural melanin is melanoprotein containing 10-15 percent protein. These melanin-binding proteins through a sulfur-containing amino acids, namely cysteine.
In addition, the squid also has a protection system by varying the color of the body quickly, sometimes bluish, white, red, or brown. The color change is due to chromatophore which is an elastic bag containing red or yellow pigment.
Pigment cells, which is surrounded by elastic ties that muscle cells can contract quickly, so that the pigment cells become large and the resulting color is clear. This mechanism resulted in squid can change color rapidly when the received stimuli from the outside. The system changes the color is also used squid as a means of communication.
Based on research conducted by Hiroki University in Japan, the ink of squid and cuttlefish have many uses, which can activate white blood cells to fight tumors. It has been tested on 15 rats that suffered from a malignant tumor diseases. Mice were given injections of three doses of fluid cuttlefish ink, and the results, only three mice died, the rest remain alive.
Meanwhile, as a control, 15 other mice, which was also suffering from malignant tumors, are not given similar injections, and all died within three weeks. There is no certainty medically squid ink and cuttlefish can cure cancer or tumors, but the squid ink is thought to contain many vitamins, namely vitamin A.
During this squid ink not yet widely known, especially in the food service industry. Squid ink is often discarded and left in the squid meat. However, some countries, like Italy, have been using squid ink as a spice in cooking pasta. In Japan, squid ink bag (sepio melanin) that is black is used as a preservative and enhance the flavor of salted squid.
If you like it, the ink does not need to be removed from the squid, but edible. Nothing to worry about ink dense substance was. Some people even consider the substance of ink is important for enhancing flavor.
In Indonesia, the squid is known by several terms, such as enus, bonuses, cuttlefish, or sontong flowers. These marine animals are generally caught at night, using light as a tool petromaks puller. They generally liked the light at night. Crowds of squid can be captured by using a trap, lift nets, gill nets, purse seine rings, shrimp trawl, longline tuna, or sero.
The squid is one type of marine animals that attracted many people, especially fans of seafood and chinese food. In the market, the squid is generally sold in two main forms, fresh and dried salted.
High Protein
Judging from the nutritional value, squid have exceptional nutritional content because protein content is quite high, namely 17.9 g/100 g of fresh squid. Meat squid has advantages compared with other sea products, ie no spine, easily digestible, has a distinctive flavor and aroma, and contain all kinds of essential amino acids needed by the body. The dominant essential amino acids are leucine, lysine, and phenylalanine. While levels of nonessential amino acid that is dominant and aspartic acid glutamic acid.
Both of these amino acids contribute greatly to the emergence of savory flavors and savory. That is why, naturally squid has savory flavor, so the processing does not need added flavorings (such as monosodium glutamate = MSG).
The squid also contain several types of micro and macro minerals in very high numbers. Levels of minerals contained in the squid varies greatly even within the same species. This variation depends on the circumstances in life, size, and age.
Minerals important to the squid are sodium, potassium, phosphorus, calcium, magnesium, and selenium. Phosphorus and calcium are useful for the growth of the bone skeleton, so it is important for growing children and prevent osteoporosis in old age. Beside rich in protein, the squid is also a good source of vitamins such as vitamin B1 (thiamine), B2 (riboflavin), B12, niacin, folic acid, and fat soluble vitamins (A, D, E, K).
The squid also contain TMAO (trimethyl Amin Oxide) is quite high. This high TMAO gives a distinctive flavor to the meat of squid. Squid meat also contain lots of nitrogen caused monoamino squid has a sweet taste. A fairly high sulfur content in squid squid also causes fishy smell when being subjected to cooking such as boiling.
Cholesterol alert
Fat content in meat squid is relatively low, namely 7.5 g/100 g of material, each containing 1.9 g saturated fatty acids; 2.7 g monounsaturated fatty acids; and 2.1 g polyunsaturated fatty acids . Included in polyunsaturated fatty acids are omega-3 that can lower cholesterol content in blood.
However, excessive consumption of squid should be avoided because of high levels of bad cholesterol, which reached 260 mg/100 g of material. Within the group of sea fish, the levels of cholesterol in squid, shrimp, lobster, and crab, is quite high. However, cholesterol levels in fishery products is still relatively low compared with egg yolk, liver, organ meats, as well as the brains of cattle.
The thing to remember about cholesterol is that we must prevent the nature of phobias. However in a reasonable amount of cholesterol is needed by our bodies, both for cell growth (including brain cells) as well as the synthesis of sex hormones and vitamin D.
In humans, cholesterol itself can be synthesized in the body, namely in the liver, cortex, adrenal, skin, intestine, testis, stomach, muscle, adipose tissue, and brain. Approximately 17 percent of the dry weight of the brain composed of cholesterol. Without cholesterol, the brain structure can not be formed.
According to guidelines issued by the National Heart, Lung and Blood Institute (NHLBI), total cholesterol levels that are good for the human body is under 200 mg / dl, HDL greater than 35 mg / dl, LDL less than 130 mg / dl, and triglycerides less than 250 mg / dl. Cholesterol levels above 200 mg / dl can pose the threat of various diseases, such as atherosclerosis (clogged arteries), stroke, and coronary heart disease.
Although it is considered dangerous, cholesterol is still needed by the body. Average human takes 1100 milligrams of cholesterol per day to maintain cell walls and other physiological functions. Of these 25-40 percent (200-300 mg) are normally derived from food and the remainder is synthesized by the body.
Therefore, the consumption of cholesterol within normal limits, ie no more than 300 mg per day is necessary. So, you do not have to worry about cholesterol in squid. Because if you avoid the squid, will mean loss of other nutrients that are very large properties for health.
White Blood Enable
A squid can escape from predators swiftly through rapid muscle contraction. If the rapid motion alone is not enough, dense and dark clouds of ink will be expelled from the body, so that the enemy was surprised for a moment. Panic the enemy to give sufficient time for the squid to escape immediately.
Squid ink fluid are alkaloids, so it is not preferred by predators, especially fish. This dark-colored liquid containing beads or black pigment melanin. Natural melanin is melanoprotein containing 10-15 percent protein. These melanin-binding proteins through a sulfur-containing amino acids, namely cysteine.
In addition, the squid also has a protection system by varying the color of the body quickly, sometimes bluish, white, red, or brown. The color change is due to chromatophore which is an elastic bag containing red or yellow pigment.
Pigment cells, which is surrounded by elastic ties that muscle cells can contract quickly, so that the pigment cells become large and the resulting color is clear. This mechanism resulted in squid can change color rapidly when the received stimuli from the outside. The system changes the color is also used squid as a means of communication.
Based on research conducted by Hiroki University in Japan, the ink of squid and cuttlefish have many uses, which can activate white blood cells to fight tumors. It has been tested on 15 rats that suffered from a malignant tumor diseases. Mice were given injections of three doses of fluid cuttlefish ink, and the results, only three mice died, the rest remain alive.
Meanwhile, as a control, 15 other mice, which was also suffering from malignant tumors, are not given similar injections, and all died within three weeks. There is no certainty medically squid ink and cuttlefish can cure cancer or tumors, but the squid ink is thought to contain many vitamins, namely vitamin A.
During this squid ink not yet widely known, especially in the food service industry. Squid ink is often discarded and left in the squid meat. However, some countries, like Italy, have been using squid ink as a spice in cooking pasta. In Japan, squid ink bag (sepio melanin) that is black is used as a preservative and enhance the flavor of salted squid.
If you like it, the ink does not need to be removed from the squid, but edible. Nothing to worry about ink dense substance was. Some people even consider the substance of ink is important for enhancing flavor.
Anda sedang membaca artikel tentang
Cumi-Cumi Tame Tumors
Dengan url
http://tumorsandcancerhazard.blogspot.com/2011/06/cumi-cumi-tame-tumors.html
Anda boleh menyebar luaskannya atau mengcopy paste-nya
Cumi-Cumi Tame Tumors
namun jangan lupa untuk meletakkan link
sebagai sumbernya
0 komentar:
Posting Komentar