1, kelp

Kelp is a kind of large marine brown algae that grows in low-temperature seawater, and is a kind of edible seaweed. Sea blade for the epidermis, cortex and medulla tissue composed of the lower part of the blade with sporocysts. It has a mucus cavity that secretes slippery substances. Fixation apparatus tree-like branches, used to attach to the seabed rocks, growing in the sea with low water temperature.

2, sea lettuce

Sea lettuce is also known as dragon's tongue, red algae and crystal algae. The model specimen originates from the coast of North America, and is cultivated in many parts of China. Crystal algae appearance green color, bright and transparent, tender and crisp taste, lubricating and refreshing, easy to cook, fried, soup, cold, porridge, desserts are suitable.

3, sea spinach

Sea spinach, also known as sea cabbage, sea skirts, sea lettuce. Sea spinach leaves contain chromium and a kind of insulin-like substances, its role is very similar to insulin, can make blood sugar to remain stable. The rich content of B vitamins enables it to prevent vitamin deficiencies such as stomatitis and night blindness. Spinach contains large amounts of antioxidants such as vitamin E and selenium, which have anti-aging and cell proliferation promoting effects.

4, purslane

Purslane is a class of seaweed growing in the intertidal zone, its distribution includes cold, temperate, subtropical and tropical waters? Nori is the world's highest yield of cultured seaweed, in China, Japan and South Korea have large-scale breeding.?

Dried purslane has a high crude protein content of 30% to 50%, rich in dietary fiber, a variety of vitamins, calcium, potassium, magnesium and other trace elements, but also contains algae unique algae bile protein. It has high nutritional value and is a rare marine food material.

5, wakame

Wakame, also known as kelp cabbage or sea mustard, it is the Liaodong Peninsula, especially the Dalian coast and the nearby islands of the famous seafood. Wakame was originally a wild marine plant. It can be eaten like kelp and has a more flavorful taste than kelp. It can also be made into dried products so that people living on the mainland have a chance to savor it.