1. Kelp (Laminaria japonica) belongs to the phylum Phaeophyta and the genus Laminaria. It is a large algae with a multi-cellular structure and can be up to more than 7 meters long. Kelp often lives in shallow seas, forming "undersea forests." Kelp can be harvested in two years under natural conditions; in artificial breeding, the growth period is one year, and the algae can only live for 13 to 14 months. If not harvested in time, the algae will die. Kelp is a very good vegetable. It contains a lot of iodine, has high nutritional value, has thick meat and is delicious. It is also called a "special vegetable". It can be stewed, stir-fried, served cold, or processed into kelp shreds, kelp slices and other foods that are easy to store. In addition to being eaten, kelp also has great value in comprehensive utilization. The iodide contained in kelp is an indispensable additive for various rocket fuels. Mannitol and algin extracted from kelp also have a wide range of uses. 2. Porphyra sp. belongs to the phylum Rhodophyta. Seaweed is produced in my country's Bohai Sea, Yellow Sea and southeast coastal areas. It generally grows on rocks in the intertidal zone, and its growing season is from November to May of the following year. Seaweed is rich in protein and iodine, phosphorus, calcium and other substances. It is also an excellent vegetable in the sea and can be eaten. The working people of our country have known since ancient times that seaweed is used as food and can be used to treat some diseases in medicine. 3. Gelidium amansii belongs to the phylum Rhodophyta. It can grow along the coast of my country. It generally grows in places below the low tide line where the clear water flow rate is high. Agar extracted from Gelidium, also called agar gel and frozen powder, is obtained by freezing and drying. Its main component is the sulfate ester of polygalactose. Agar is not easily decomposed by bacteria, so it is often used as a solid culture medium for bacteria. Agar is also edible and has many uses in medicine. 4. Pelvelia siliguosa belongs to the phylum Phaeophyta and the genus Pelvelia. It is a kind of temperate seaweed and edible. It is endemic to the Yellow Sea in my country. It often sticks to the rocks hit by waves. The algae contain a colloid called algin, whose main component is the salt of alginic acid. Algin is soluble in water and has high viscosity. It is widely used in textile, food, papermaking, casting, petroleum and other industries. Currently, there are hundreds of foods using algin. When making bread, add an appropriate amount of algin. The bread will not only have a good color and increase in volume, but also have a good taste and a long storage time. After adding algin to dried noodles, it is not easy to break. Adding some algin to ice cream, ice cream, and ice cups can slow down the melting speed of ice and enhance the delicate and smooth taste. Algin can also be used to produce plasma substitutes, hemostatic gauze and hemostatic powder. 5. Sargassum (Sargassum sp) belongs to the Phylum Phaeophyta, Class Aspora, and the genus Sargassum. The structure is relatively simple and looks like a horse's tail, so it is called Sargassum. Algin can also be extracted from the algae, which can be used for food and medicine. 6． Undaria Pinnatifida belongs to the phylum Phaeophyta. Wakame has high economic value and is both edible and medicinal. It is rich in a variety of nutrients and trace elements and has broad application prospects. 7. Ulva lactuca belongs to the phylum Chlorophyta and is also known as "sea cabbage". Living in the intertidal zone of the coast, nearby fishermen use the opportunity of low tide to pick up Ulva on the beach as vegetables and feed. When used as food, Ulva is more tender and delicate than vegetables on land, and is rich in multiple vitamins and has high nutritional value.

Hope this helps you^0^