AngiochefOctopus
Octopus is the cephalopod of Galician pulpo á feira, of Andalusian and Greek grills and of Japanese tables, sold whole and cleaned and almost always previously frozen. It is very lean and high in protein, a source of selenium, which contributes to the protection of cells from oxidative stress, and it provides the omega-3 fats EPA and DHA. Freezing is what tenderises it, which is why the fishmonger's octopus has usually been frozen already; simmer it gently until a skewer slides into the thickest arm, then finish it briefly over high heat. Eat the arms and the mantle, and buy it cleaned, without the viscera.
Polyols
SorbitolNot a source — upper-bound estimate
Source: Upper-bound estimate (Ciqual 2025)
What this means
This is octopus's own sorbitol content, not a recipe amount. Sorbitol is a polyol — a type of sugar alcohol — calculated from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.20 g threshold (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sugars
Per 100 g
Total fructoseAt most 0.2 g
Excess fructoseNot a source — upper-bound estimate
Source: Upper-bound estimate (Ciqual 2025)
What this means
These are octopus's own fructose figures, not a recipe amount. Total fructose is how much fructose the food contains. Excess fructose is fructose minus glucose, counted only when positive, since glucose helps the body absorb fructose — it is the figure behind the "Low fructose" filter and the recipe figures. When measured, both come from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.40 g threshold of excess fructose (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sources
- Ciqual 2025 (Anses) · DOI 10.57745/RDMHWY · Etalab 2.0
Angiochef shares food and health ideas grounded in published research. It's educational, not medical advice.