The seaweed itself is highly nutritious because it grows on the rocks at the seashore and fully draws the essence of seawater, which is extremely rich in protein, minerals and vitamins, and has been called a "vitamin bank". Among them, carotene, riboflavin, vitamin A, B vitamins content is particularly high. Seaweed also contains iron, calcium and other minerals.
Seaweed fat content is relatively low, accounting for only 1-2% of all nutrients, but which is conducive to the development of the nervous system of unsaturated fatty acids EPA content accounted for 52%, plus a large number of essential minerals and vitamins, long-term consumption of seaweed can improve microcirculation, enhance immunity, delay aging, reduce cancer and the incidence of cardiovascular disease. cardiovascular disease.
The dried seaweed sold on the market is divided into two categories: one is Japanese-style seaweed, flavored with sugar and soy sauce plus seasonings such as mushroom powder and monosodium glutamate (MSG), which tastes sweeter; the other is Korean-style seaweed, which is flavored with cooking oil plus salt and MSG, which is a healthier and more natural way to eat it. Compared with wet seaweed, dried seaweed contains less vitamin C, but the content of other nutrients increases due to the relative reduction of water. Calorie-wise, dried seaweed is not too high, and eating more of it can replenish iodine and strengthen the body's metabolic function, therefore, it is considered a good snack.
However, dried seaweed is high in salt and monosodium glutamate (MSG) and should not be consumed continuously for a long period of time, and it is best not to consume more than 1 tael at a time. Especially young children and people with high blood pressure, do not eat often, and drink water promptly after eating.
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