Wakame is a natural treasure house of trace elements and minerals, containing more than a dozen essential amino acids, calcium, iodine, zinc, selenium, folic acid and vitamins A, B, C and other minerals. The calcium content of wakame is 10 times that of milk, the "king of calcium supplements", and the zinc content of wakame is 3 times that of beef, the "zinc supplement expert".
Kelp is rich in laminarin, and three types of polysaccharides have been discovered so far: algin, fucoidan, and fucoidan. It also contains acidic polysaccharides, fucogalactan sulfate, macrophyllin, galacturonic acid, laminine, taurine, bifidus factor and other active ingredients. Kelp is a nutrient-rich edible brown algae containing more than 60 nutrients. According to measurements, every 100g contains 8g protein, 0.1g fat, 0.57mg carotene, 0.09mg VB, 0.36mg VB1, 1.6mg niacin, 1.177mg calcium, 1.50mg iron, 2.16mg phosphorus, and also rich in alginic acid. , cellulose, mannitol and various trace elements. Kelp has low calories, moderate protein and rich mineral content, making it an ideal natural marine food.
It mainly depends on which nutrients you want to supplement.
Taboos
1. Do not drink tea immediately after eating kelp (tea contains tannic acid), and do not eat sour fruits immediately (sour fruits contain plant acid). Because kelp is rich in iron, the above two foods will hinder the absorption of iron in the body.
2. Patients with hyperthyroidism should not eat kelp, because kelp is rich in iodine, which will aggravate the condition.
3. Pregnant women and nursing mothers should not eat too much kelp. This is because the iodine in kelp can enter the fetus and infants through blood circulation, causing thyroid dysfunction.
4. Kelp cannot be soaked for a long time. Although kelp should be rinsed with water before eating, the time should not be too long. Generally speaking, soaking for about 6 hours is enough. If the soaking time is too long, the nutrients in the kelp will be destroyed. Dissolved in water, nutritional value will be reduced.