Generally speaking, fresh sea cucumber has higher nutritional value, but it is easier to be absorbed in dry sea cucumber. In terms of nutritional value, fresh sea cucumber has higher nutritional value. However, because sea cucumber grows in deep sea, its cell wall is thick, and its nutrition is not easily absorbed by human body. The processing technology in dry sea cucumber destroys the cell wall, which ensures the precipitation of nutritional value and makes it better absorbed by human body. So it's better to eat dried ginseng.

Dry sea cucumber is a processed product of sea cucumber. Although its nutritional value is not as good as that of fresh sea cucumber, its nutritional components are more easily absorbed by human body than fresh sea cucumber, and it is easy to store and transport, so it is very popular with people and the market.

Matters needing attention in dry sea cucumber

Don't pursue the rate of soaking sea cucumbers too much. Generally, sea cucumbers have a foaming rate, and more or less does not explain the quality of sea cucumbers. It is normal for the gold foam of sea cucumber to be 10~ 12 times. If it is larger than this number, the cells may be destroyed.

There are differences in the taste of sea cucumbers, and really good sea cucumbers can stand cooking. Try it with a pressure cooker and you will know that a good sea cucumber is soft to some extent, but it can't be boiled! Because good sea cucumbers are repeatedly processed, the cells are all intact and the nutrients are not lost. Good sea cucumbers still have good elasticity after being soaked and chewy after being cooked in a pressure cooker.