Thallus Laminariae is a kind of seaweed, belonging to Phaeophyta, which is common in coastlines all over the world. It is widely eaten in Japan, China, South Korea and other Asian countries and has a long history and cultural significance.

Kelp is banded or curtain-like in appearance and dark green or brown in color. It is rich in nutrients, including carbohydrates, protein, cellulose, vitamins (such as vitamin C and B vitamins) and minerals (such as calcium, iodine and iron).

In terms of eating, kelp is an extremely important seasoning ingredient. It can be used to make soup stock, noodle soup base, cooked seafood and other dishes, giving food rich taste and aroma. In addition, kelp can also be made into compact and dry sheets, which can be used to make daily foods such as kelp, kelp and laver.

Matters needing attention in purchasing kelp

1. Variety selection: there are different varieties of kelp, such as root kelp, coarse-leaf kelp and fine-leaf kelp. Choose a variety suitable for your own use according to your needs.

2. Appearance inspection: Select kelp with complete appearance, dryness and no signs of deterioration. Avoid eating kelp with peculiar smell, impurities or pungent smell.

3. Color and texture: High-quality kelp is usually dark green or brown. The texture should be tough and elastic.

4. Origin and manufacturer's reputation: Try to choose kelp products from manufacturers with reliable origin and good reputation. This can improve the quality and safety of products.

5. Packaging: Pay attention to whether the packaging is intact and whether there is air leakage. Sealed packaging can keep the freshness and quality of kelp.

Reference to the above content: Baidu Encyclopedia-Kunbu