• med fat 5.45g 5.45%
  • low sat fat 0.63g 0.63%
  • med salt 334.04mg 0.33%
  • low sugar 0.89g 0.89%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Clean octopus with a small sharp knife. Cut off head, or slit open, and remove gut.
  2. Pick up body, push beak up with index finger
  3. remove and discard.
  4. Clean octopus well under running water
  5. pat dry with paper towel.
  6. Combine with oil, water and garlic. Cover with plastic wrap and marinate for 1 to 2 hours.
  7. Heat barbecue or grill. When hot, cook octopus for 3 to 5 minutes or until tender. Drain well on paper towel. Combine chilli sauce, pepper, coriander and lime juice in serving bowl. Add octopus and stir.
  8. Serve warm or cold.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
238.90g
100.00g
Energy (kJ)
1429.39kJ
598.32kJ
Protein (g)
51.33g
21.49g
Total fat (g)
13.02g
5.45g
- Saturated fat (g)
1.50g
0.63g
- Polyunsaturated fat (g)
3.42g
1.43g
- Monounsaturated fat (g)
6.23g
2.61g
Cholesterol (mg)
164.00mg
68.65mg
Carbohydrate-available (g)
4.10g
1.72g
CarbohydrateSE (g)
4.10g
1.72g
- Sugars (g)
2.12g
0.89g
Water (g)
158.19g
66.22g
Dietary fibre (g)
0.76g
0.32g
Thiamin (mg)
0.11mg
0.05mg
Riboflavin (mg)
0.14mg
0.06mg
Niacin (mg)
6.85mg
2.87mg
Niacin equivalents (mg)
16.54mg
6.92mg
Vitamin C (mg)
53.32mg
22.32mg
Total folate (ug)
44.98ug
18.83ug
Total vitamin A equivalents (ug)
211.65ug
88.59ug
Retinol (ug)
138.00ug
57.76ug
Beta carotene equivalents (ug)
436.01ug
182.51ug
Sodium (mg)
798.03mg
334.04mg
Potassium (mg)
1184.33mg
495.74mg
Magnesium (mg)
98.55mg
41.25mg
Calcium (mg)
182.00mg
76.18mg
Phosphorus (mg)
537.05mg
224.80mg
Iron (mg)
2.65mg
1.11mg
Zinc (mg)
5.94mg
2.49mg

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This page has been produced in consultation with and approved by: Baker Heart and Diabetes Institute

Last updated:

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