Food database and calorie counter

Sodium in Squid

The favorite choice for the term "Squid" is 1 cup of Broiled Baked Squid which has about 500 mg of sodium. The amount of sodium for a variety of types and serving sizes of Squid is shown below.

View other nutritional values (such as Calories, Carbs or Fats) using the filter below:

Popular Serving Sizes of Squid

Sodium(mg)
1 oz boneless 12
2 oz boneless 25
3 oz boneless 37
1 lb 200

Other Popular Types of Squid

(1 cup serving)
Sodium(mg)
Broiled Baked Squid 540
Fried Breaded Squid 584
Steamed or Boiled Squid 587
Canned Squid 585

Other Common Suggestions

(1 oz serving)
Sodium(mg)
Dried Squid 172
Pickled Squid 430
Octopus 65

Foods related to Squid:

Octopus Calamari Clams Eel
Mussels Scallops Oysters Shrimp
Seafood

Food Search

Popular Pick:

Nutrition Facts
Serving Size 1 cup, cooked
Amount Per Serving
Calories
192
 
% Daily Values*
Total Fat
6.45g
8%
Saturated Fat
1.379g
7%
Trans Fat
-
Polyunsaturated Fat
2.094g
Monounsaturated Fat
2.131g
Cholesterol
393mg
131%
Sodium
540mg
23%
Total Carbohydrate
5.29g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
26.28g
Vitamin D
-
Calcium
55mg
4%
Iron
1.16mg
6%
Potassium
416mg
9%
Vitamin A
57mcg
6%
Vitamin C
7.6mg
8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

     
 

Add this item to my food diary

date:
meal :
name:
amount:
 


Please note that some foods may not be suitable for some people and you are urged to seek the advice of a physician before beginning any weight loss effort or diet regimen. Although the information provided on this site is presented in good faith and believed to be correct, FatSecret makes no representations or warranties as to its completeness or accuracy and all information, including nutritional values, is used by you at your own risk. All trademarks, copyright and other forms of intellectual property are property of their respective owners.
Get the app
    
© 2024 FatSecret. All rights reserved.