The most abundant components in laver are carbohydrates and protein, with carbohydrates accounting for 40% and protein accounting for 30%-40% and only 70%-80%. Carbohydrate contains sugar and fiber, of which mannan and xylan account for 2% of insoluble fiber. Sugar is distributed in the inner side of polysaccharide, which can defend against foreign attacks in the sea and absorb ions. It belongs to concentrated water-soluble polysaccharide, and this slippery component is called metalloporphyrin, accounting for 30%. These two components form dietary fiber. In addition, laver also contains 2% lipids and about 10% minerals.