In fact, seaweed and seaweed are the same thing. Porphyra we often eat mainly includes Porphyra haitanensis and Porphyra yezoensis. Porphyra yezoensis is dominant in the north and Porphyra yezoensis is dominant in the south. Seaweed is made from Porphyra yezoensis.
Seaweed itself is very nutritious, because it grows on rocks by the sea and fully absorbs the essence of seawater. It is extremely rich in protein, minerals and vitamins, and is called "the treasure house of vitamins". The contents of carotene, riboflavin, vitamin A and vitamin B are particularly high. Seaweed also contains minerals such as iron and calcium.
The fat content of seaweed is relatively low, accounting for only 1%-2% of all nutrients, but the content of unsaturated fatty acid EPA beneficial to the development of nervous system accounts for 52%. Coupled with a large number of minerals and vitamins necessary for human body, long-term consumption of seaweed can improve microcirculation, enhance immunity, delay aging and reduce the incidence of cancer and cardiovascular diseases.
At present, dried seaweed sold in the market is divided into two types according to different practices: one is Japanese seaweed, which is flavored with sugar, soy sauce, mushroom powder, monosodium glutamate and other seasonings, and tastes sweeter; The other is Korean seaweed, which is only seasoned with edible oil, salt and monosodium glutamate, so it tastes healthier and more natural. Compared with wet algae, the content of other nutrients in dry algae increased because of the relative decrease of water content except vitamin C. In terms of calories, dried seaweed is not high. Eating more can supplement iodine and strengthen the body's metabolic function, which is also a good snack.