1. Seaweed has high nutritional value and contains a variety of nutrients necessary for the human body. Its protein content is 9 times more than fresh mushrooms, and every 100 grams of seaweed contains 26.2 grams of protein. It is also rich in vitamins A, B, B, C and trace elements such as iodine, calcium and iron.

2. The fat content of seaweed is 8 times more than that of kelp, 2 times more calcium than dried mushrooms, 1 times more niacin than fungus, and nearly 10 times more riboflavin than shiitake mushrooms. Rich in choline, calcium and iron, it can enhance memory, treat anemia in women and children, and promote the growth of bones and teeth.

3. It is rich in nutrients and contains high iodine content. It can be used to treat "goiter" caused by iodine deficiency. Seaweed has the function of softening and dispersing stagnation, and is also useful for other stagnation and accumulation.

4. It is rich in choline, calcium and iron, which can enhance memory, treat anemia in women and children, promote the growth and health care of bones and teeth; contains a certain amount of mannitol, which can be used as an auxiliary food to treat edema.

5. The polysaccharides contained in seaweed can significantly enhance cellular immunity and humoral immunity, promote lymphocyte transformation and improve the body's immunity; it can significantly reduce the total content of serum cholesterol.

Extended information

Notes

1. When purchasing seaweed, it is better to choose purple-red color, no sediment and impurities, and dry; otherwise, the quality will be poor. Sand-free, no-wash, dry, good-quality seaweed can be used directly for salad dressing. If the seaweed has many impurities and is of poor quality, it needs to be soaked in advance before consumption. Seaweed that has deteriorated due to moisture cannot be eaten.

2. Ready-to-eat seaweed (seaweed) is a directly edible food made from dried seaweed (Porphyra striata) as the main raw material, with or without the addition of food additives and other raw materials, and processed through baking and other processes. . According to different production and processing techniques, it is divided into seasoned seaweed, roasted seaweed, etc.

3. The iodine content in ready-to-eat seaweed is relatively high. For areas lacking iodine, eating some seaweed regularly can supplement iodine. For areas where iodine is not deficient, eating a large amount of seaweed at one time or eating too much seaweed regularly will increase the possibility of excessive iodine intake.

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