Kelp and fish can be eaten together.

The nutritional value of kelp is very high, rich in protein, fat, carbohydrates, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin and iodine and other trace elements.

Fish tissue has nitrogenous compounds, mainly collagen and mucin, fish contain a sulfur-containing amino acids called taurine, which can lower blood LDL cholesterol and raise HDL cholesterol, very nutritious.

Expanded Information:

Brown-green or earthy yellow kelp is a relatively normal color; dark green kelp is fresh kelp after scalding green color, and then cooled, salted, dehydrated and other processes, generally used as a coleslaw; and emerald-green kelp may be added to soak and become coloring, the consumer in the choice to pay special attention to.

Brown-green kelp pick viscous, dark green kelp after processing, the surface has no viscous. Chemically treated kelp is not tough to the touch. Kelp that has not been bleached and dyed has a stronger seafood flavor, and kelp that has been bleached and dyed and processed has a reduced seafood flavor.

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