Kelp is a large marine brown algae plant that grows in low-temperature seawater. It can be used in cooking methods such as mixing, roasting, stewing, and stewing. It has high nutritional value and has certain medicinal value. Rich in iodine and other mineral elements. Kelp is low in calories, moderate in protein, and rich in minerals. Studies have found that kelp has various biological functions such as lowering blood lipids, lowering blood sugar, regulating immunity, anticoagulation, anti-tumor, detoxification of lead, and antioxidant.

Effects and functions

Prevent and fight cancer, lower blood pressure, eliminate edema, and nourish skin. Nutritional value (benefits)

1. Treat hypothyroidism

Kelp contains a large amount of iodine, which is very effective in treating hypothyroidism.

2. Diuresis and swelling

Kelp contains mannitol, which is a good helper for diuresis and swelling. Side effects (disadvantages)

Don’t eat too much kelp. If you eat kelp for a long time, you will absorb a large amount of iodine, which will cause the body to contain too much iodine, which can also cause goiter.

Eating kelp with tofu is the most nutritious. Tofu contains a variety of saponins, which can inhibit fat absorption and promote fat decomposition. However, saponins can also promote the excretion of iodine and easily cause iodine deficiency. Eat it with kelp, which is rich in iodine and is a reasonable meal combination. However, it should be noted that although kelp is one of the main means of supplementing iodine, it must be consumed in appropriate amounts and cannot be eaten as the main dish every day.

Contraindicated groups

People with weak spleen and stomach, patients with excess iodine in hyperthyroidism, pregnant women and nursing mothers should avoid eating kelp.