Is squid high in fructose?

What to know about squid

Squid here means the whole animal: mantle tube, tentacles, wings and ink sac, bought raw or frozen rather than battered and fried. That distinction matters, because squid carries a noticeably wider flag list in our data than the calamari entry for the same animal. Squid grades moderate for histamine and tyramine, low-moderate for sulfites, nitrites, free glutamates and fermentability, and borderline for salicylate and oxalate. It stays clean on gluten, lactose, every FODMAP group, nickel, dairy protein and nightshade. The sulfite line is the one most people have never heard: in the EU, sulphur dioxide and sulphites are specifically permitted on fresh, frozen and deep-frozen cephalopods at up to 150 mg/kg to stop the flesh browning, so a plain-looking squid tube from a fish counter can carry sulfites with no batter and no ingredient list attached. The glutamate rating reflects the fact that squid is naturally umami-dense and that its ink, sold as a colour and flavour in its own right, concentrates that character further. Squid is also a mollusc allergen sharing tropomyosin with octopus, cuttlefish and often shrimp.