Seaweed is rich in nutritional value and is known as "the treasure in the sea". Because of its low calorie and satiety, it has become a good helper to lose weight. Zhan Li, a nutritionist at Tainan Municipal Hospital, said that seaweed growing in seawater contains more natural inorganic elements than plants on land, among which sodium, potassium, iron, calcium and magnesium are the highest, and it also contains many essential amino acids, vitamins, minerals and various photosynthetic pigments, such as chlorophyll, phycoerythrin and phycoerythrin, which are beneficial to human health.
Eating seaweed for health care has four advantages.
1 Good, reduce fat accumulation: The fat in human body can be divided into brown adipose tissue and white adipose tissue, and the brown adipose tissue will decrease with age. The main function of white adipose tissue is to store excessive heat into triglyceride, while the decoupling protein-1(UCP- 1) in adipose tissue can convert excessive energy into heat energy and consume it. It is found that Fucoidan in brown algae can activate UCP- 1 in white adipose tissue, thus inhibiting fat accumulation.
Second, improve immunity: research shows that brown algae extract can increase the activity of immune cells such as macrophages and natural killer cells, and improve human immunity.
Third, improve intestinal function: seaweed is rich in dietary fiber, and most of them are water-soluble. When the fiber of seaweed enters the human stomach, it expands due to absorbing water, so it is easy to feel full and avoid eating too much food. Seaweed dietary fiber can also promote intestinal peristalsis, help feces discharge, reduce the contact time between intestinal wall and harmful substances in feces, and prevent the occurrence of colorectal cancer.
Fourth, inhibit inflammatory reaction: inflammation is a normal protective mechanism against foreign bacteria, but excessive inflammation may lead to diseases. At present, studies have confirmed that brown algae extract can inhibit inflammatory reaction.
Changes in seaweed cuisine Avoid drinking coffee after eating more.
Nutritionist Zhan Lu said that the types of seaweed are divided into four categories: green algae, cyanobacteria, red algae and brown algae. Common ingredients include Ulva, kelp, kelp, Sargassum, Undaria pinnatifida, seaweed, seaweed and coral grass. People can make side dishes, soups and desserts according to their personal preferences, such as cold kelp.
However, it is recommended to soak for 2 hours before cooking, and change the water twice in the process, and the soaking time should be avoided for more than 6 hours to avoid the loss of water-soluble fiber. Avoid drinking tea and coffee immediately after eating seaweed, so as not to inhibit the absorption of iron in seaweed. In addition, patients with hyperthyroidism should avoid eating seaweed with high iodine, so as to avoid excessive iodine intake and increase the severity of the disease.
"A lot of benefits" seaweed can also drop three highs!