Kelp contains a large amount of polyunsaturated fatty acid EPA, which can make the viscosity of the blood lower and reduce vascular sclerosis. Therefore, eating kelp regularly can prevent cardiovascular diseases.

The iodine in kelp is extremely rich, which is the main raw material for the synthesis of thyroxine in the body, and the luster of the hair is formed due to the role of thyroxine in the body. Iodine can stimulate the pituitary gland, so that the estrogen level in the female body is lowered, restoring the normal function of the ovaries, correcting the endocrine disorders, and eliminating the pitfalls of breast hyperplasia.

The gelatin contained in kelp promotes the discharge of radioactive substances from the body along with the stool, thus reducing the accumulation of radioactive substances in the body and also reducing the incidence of radioactive diseases.

Kelp contains 60% of fucoidan, which is an excellent food fiber, and when consumed by diabetic patients, it can slow down gastric emptying and the passage of food through the small intestine, so that even when insulin secretion decreases, blood sugar levels will not rise, and the treatment of diabetes is achieved.

Kombuchine, a special amino acid contained in kelp, has the effect of lowering blood pressure, preventing hypertension and cerebral hemorrhage.

Five tips for picking kelp:

1, by feel. Brown-green kelp pick viscous, dark green kelp after processing, there is no viscosity on the surface. Chemically processed kelp, feel no toughness.

2, smell flavor. Did not go through the bleaching and dyeing of kelp, seafood flavor is relatively strong, after bleaching and dyeing processed kelp, seafood flavor is reduced.

3, look at the color. Brownish green or yellowish kelp is a relatively normal color; dark green kelp is fresh kelp after scalding green color, and then after cooling, salting, dehydration and other processes, generally used as a cold dish; and bright green kelp may be added to coloring soaked and become, consumers should pay special attention to when choosing.

4, thin kelp cold, thick kelp soup. The thinness of the kelp is related to the origin and growth period. Fujian produced kelp is thin, suitable for cold dishes. Shandong and Dalian produced some thick kelp, stew, stew soup is more delicious. In addition, when the kelp is picked at the early stage of growth, the leaves are thinner and smaller, which makes the kelp more suitable for gazpacho. In the mid-growth, the leaves are thicker and larger than those in the early stages of growth. The kelp in this period is rich in nutritional value and is more suitable for stews and soups. In the late kelp, leaves are also thicker, but the late kelp on the adherents more, such kelp can also be eaten, but the nutritional value is much worse than the middle.

5, dry kelp selection with white frost kelp high iodine and contains a substance called mannitol, these two substances will be white powder attached to the surface of the dry kelp, so pick the surface of the dark brown dry kelp with white frost is better. If the dried kelp shows partly red or partly yellow color, don't choose it, such kelp may be contaminated, and the quality and nutritional value will be poorer. In addition, dry kelp also has a strong seafood flavor, if there are other odors, indicating that the quality of kelp is also discounted.