Kelp is a vegetable with high nutritional value. Every hundred grams of dried kelp contains: crude protein 8.2g, fat 0. 1 g, sugar 57g, crude fiber 9.8g, inorganic salt 0./.2g, calcium 2.25g, iron 0.1.5g, carotene 0.57mg and thiamine (vitamin B). Compared with spinach and rape, except vitamin C, the contents of crude protein, sugar, calcium and iron are several times and dozens of times higher.

Kelp is a kind of seaweed with high iodine content, generally containing 3-5 ‰, and the highest can reach 7- 10 ‰. The iodine in kelp can be directly absorbed by human body. Iodine and alginic acid extracted from it are widely used in medicine, food and chemical industry. Iodine is one of the essential elements for human body. Iodine deficiency can lead to goiter. Eating kelp can prevent this disease, prevent arteriosclerosis and reduce the accumulation of cholesterol and fat. Eating too much kelp can induce iodine hyperthyroidism. Although iodine can inhibit the release of thyroxine, it cannot inhibit the synthesis of thyroxine, so long-term use of iodine is not good for hyperthyroidism.