1, no, dried laver will turn green after stewing. This is because laver contains a special pigment protein called phycoerythrin, which decomposes and fades its original purple color when heated, so it turns green after stewing.

2, phycoerythrin, pigment protein, unstable, easy to decompose when heated. When the soup is cooked, the algae of phycoerythrin loses its original purple color.

3. In addition to phycoerythrin, laver also contains chlorophyll, carotene, lutein and other pigments. The content of chlorophyll is the highest. When phycoerythrin fades, chlorophyll replaces phycoerythrin, which makes the leaves green, so laver will turn green when cooked. Like chlorophyll in vegetables, it is not toxic.

4. Those lavers that have been stored for a long time will also turn green due to the gradual degradation of phycoerythrin, which is also a normal phenomenon and can be safely eaten.