I. protein and amino acids

The bioactive substances of laver are very important for plant life activities. Generally, the protein content of edible laver is 38%-43%, which is much higher than that of ordinary vegetables, and it is rich in essential amino acids. The general components of laver (calculated by dry matter%) are protein 43.6, fat 2. 1, sugar 44.4, fiber 2.0 and ash 7.5. Porphyra protein contains many neutral and acidic amino acids, such as alanine, aspartic acid, glutamic acid, glycine, proline and so on, which are not characteristic of terrestrial vegetables and other plants.

Second, fat

Compared with terrestrial plants, the fat content of laver is low, mostly below 1%. In laver fat, palmitic acid of saturated fatty acids accounts for the vast majority, about 20%. The content of onion acid and stearic acid in the bean is less, accounting for 2% respectively; Unsaturated fats-linoleic acid, linolenic acid or octadecatetraenoic acid, which have a good effect on human health care, are more, ranging from10% to 30%, and highly unsaturated fatty acids above C20 also have a certain content. At the same time, the content of eicosapentaenoic acid in laver, which is compared to "brain gold", is relatively high, accounting for about 30%.

Third, vitamins

Porphyra contains a variety of vitamins, and the content of B vitamins is not inferior to that of vegetables. The content of B vitamins in laver, especially vitamin B 12, which hardly exists in terrestrial plants, is very high. In terms of dry matter, the content of vitamin B 12 is similar to that of fish, and the content of vitamin C is also very high.

IV. Inorganic substances

Seawater is rich in inorganic components, and laver has the function of absorbing and storing inorganic substances in seawater, because some lavers are rich in inorganic substances.