Octopus

Octopus is a low-calorie and fat, high-protein sea food that is good for maintaining muscle and for dieting. It is also rich in vitamin B12, which is involved in nerve function and blood health, and niacin, which is involved in energy metabolism and brain nerve function. Octopus also contains vitamin E, an antioxidant, magnesium, which is involved in protein synthesis and neurotransmission, as well as zinc, which plays an important role in the body by synthesizing hormones and DNA. Octopus contains the amino acid taurine, which is known to be effective in regulating blood pressure, supporting liver function, and recovering from fatigue.
When paired with vitamin C laden food, octopus increases collagen production in the body. Therefore it is a good addition to salads in which vitamin C can be efficiently consumed, as well as eaten together with broccoli or potatoes.

Cut off each tentacle and freeze separately when not consuming immediately, which is also convenient in food preparation.

Earthenware pottery believed to be used as a tool to capture octopuses has been unearthed in 2,000 year old Japanese ruins. Japan accounts for about 60% of the octopus consumption around the world. Aside from Japan, Korea, Thailand, and the coasts along the Mediterranean Sea are the few other places that eat octopus.