Kelp has high nutritional value.
It is rich in protein, amino acids, laminarin, vitamin B 1, C, D, nicotinic acid, carotene, riboflavin, mannitol, iodine, calcium, phosphorus, potassium oxide, cellulose and alginic acid. Chlorophyll and trace elements iron and cobalt in kelp have the function of enriching blood. Experts found that "kelp polysaccharide" in kelp can reduce blood cholesterol and triglyceride, prevent the formation and development of atherosclerotic plaque in intima of artery, and has anticoagulant effect. Adding some kelp to the diet containing animal fat will make the accumulation of fat in human body tend to subcutaneous and muscle tissue, and will not stay in the heart, blood vessels and intestinal wall.
Therefore, eating kelp often can prevent angiosclerosis, coronary heart disease, obesity, fundus hemorrhage, cataract and other diseases.
In addition, alginic acid in kelp also has the effect of lowering blood pressure.
Kelp detoxifies the stomach and has no adverse effect on the stomach.