Some people say that seaweed and seaweed are the same thing. I wonder if it is true. Are they nutritionally different?
Chen Yusheng, Director of Department of Aquatic Products Processing and Storage Engineering, School of Food Science, Shanghai Ocean University A: In fact, seaweed is processed from seaweed. Laver generally grows on shallow sea rocks, with purple, green purple, and black purple, but becomes purple after drying. After seaweed has been rinsed, dehydrated, and baked, the texture is crispy, especially after seasoning, adding salt and other seasonings to taste better, becoming "seasoned grilled seaweed", which is commonly known as "seaweed."
Seaweed is rich in B vitamins, carotene and other vitamins and calcium, iron, magnesium and other minerals, including selenium and iodine content is particularly rich. Laver is also rich in choline and mannitol. The former has a memory-enhancing effect and the latter is an effective diuretic. In addition, seaweed is also rich in glutamic acid, alanine, glycine and other umami substances, making it a fresh soup on the table. The seaweed produced from seaweed also has high nutritional value. It condenses the minerals and various B vitamins in seaweed, especially rich in riboflavin and niacin. There are also many carotene and vitamin E. As well as a small amount of vitamin C. However, the disadvantage is that seaweed is seasoned in processing and contains more salt.
In general, seaweed and seaweed are low-fat, low-calorie, high-fiber health foods. It should be reminded that although seaweed is rich in nutrients, seaweed grows on the seashore. Therefore, in order to remove pollution, toxins, etc., it is necessary to use fresh water to soak hair before eating, and change it once or twice. Seaweed is seasoned with salt and monosodium glutamate during processing. Drink plenty of water after eating. Hypertensive patients should eat less.
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