Porphyra generally contains chlorophyll, so the boiled soup is green, which is a normal phenomenon.
The reason why laver is purple is that dried laver is rich in phycoerythrin, which is unstable and will decompose when heated. After decomposition, chlorophyll and lutein become the main chromogenic substances, and laver will also "turn from purple to green".
Porphyra is rich in nutrients, including protein, vitamins, minerals, fat and dietary fiber. Among them, the fat is mainly unsaturated fatty acid.
Porphyra is rich in protein, unsaturated fatty acids, vitamins and minerals. Has the effects of enhancing immunity, delaying aging, reducing blood lipid, promoting gastrointestinal peristalsis, preventing cardiovascular and cerebrovascular diseases, and inhibiting thrombosis. However, laver is cold, so it is not suitable for patients with abdominal pain, loose stool and spleen and stomach deficiency.
Porphyra comes from the thallus of Porphyra yezoensis, a kohlrabiaceae plant. Sweet, salty and cold in nature, entering the lung meridian. This product is salty and soft, and can be used to treat swelling and pain. Cold can clear away heat and promote diuresis, and can be used to treat edema, beriberi and dysuria.
Modern research shows that laver contains many chemical active components, such as laver polysaccharide, phycobiliprotein, vitamins, minerals, unsaturated fatty acids and so on. Among them, plant polysaccharide and phycobiliprotein can delay aging, reduce the number of white blood cells, prevent coagulation and reduce blood lipid; Porphyra polysaccharide can enhance cellular immunity and humoral immunity by promoting lymphocyte transformation; In addition, Porphyra polysaccharide also has anti-tumor, anti-radiation, liver protection and thrombosis inhibition effects; The dietary fiber contained can play an anti-tumor role; Porphyra fat can lower blood pressure, promote smooth muscle contraction and dilate blood vessels.