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Calamari (Squid) — RawC
Seafood · #23 of 28

Calamari (Squid)

Raw · Shellfish

48/100C tier
Calories92
Protein15.6g
Fiber0g
Sodium44mg
Sugar—g

Graded C — 48 out of 100, #23 of 28 seafood. Clean label carries the score (95/100); protein quality (diaas) drags it down (0/100).

The short version: Rubber bands you can eat. Lean protein hiding in a tentacled package.

The catch: Usually served fried — this is the pre-fryer version. Cholesterol is high; dietary cholesterol matters less than you think.

Photo: Wikimedia Commons

Nutrition facts

Nutrition Facts

per 100g
Calories92
% Daily Value*
Total Fat 1.4g2%
Saturated Fat 0.4g2%
Cholesterol 233mg78%
Sodium 44mg2%
Dietary Fiber 0g
Protein 15.6g31%
Selenium 44.8mcg81%
Vitamin B12 1.3mcg54%
Niacin 2.2mg14%
* % Daily Values use FDA label references (2,000-calorie diet). Micronutrient %DV uses the same reference values as our scoring. Values: USDA SR Legacy or the manufacturer/chain’s published label.

Why it scored 48

Clean label ×1595
Protein ×2568
Micronutrients ×2538
Omega-3 ×2036
Protein quality (DIAAS) ×150

Each factor is scored 0–100, then combined with the weights shown. Read the full methodology.

Where it ranks

#23 of 28 in Seafood. Why per-100-calorie scoring changes everything →

More shellfish

Questions people ask

Is Calamari (Squid) healthy?

It grades C — 48 out of 100, #23 of 28 seafood in our system. Rubber bands you can eat. Lean protein hiding in a tentacled package.

How many calories are in Calamari (Squid)?

92 calories per 100g. For context, that is scored per 100 calories here, which is why energy-dense foods can grade lower than you’d expect.

How is the nutrition score for Calamari (Squid) calculated?

Each factor (protein, fiber, micronutrients, and others depending on the category) is scored 0–100 against a fixed benchmark, then combined with published weights. See the score breakdown above or read the full methodology.

A note before you eat your screen: grades are computed from published nutrition data with a transparent formula. They are a starting point for thinking about food, not medical advice. Talk to your doctor or a registered dietitian about your diet.