What are the functions of wakame

What is the function of wakame? I think many friends will ask this question, let me answer it for you below.

Wakame

Other names: Ruobu, sea mustard, sea fungus. Usage tips: about 15 each time

Wakame (dried) knowledge introduction:

Undaria pinnatifida is a seaweed plant, annual, yellow-brown in color, 1-2 meters tall, 50-100 cm wide, with green leaves in feathery lobes, thinner than kelp, and looks like a large sunflower fan, and also like a skirt, hence the name. There are two types: light dried and salty dried. Undaria pinnatifida is a seaweed of the brown algae Laminariaceae family, known as the vegetable of the sea.

The main production areas are Lvda and Jinxian in Liaoning, Qingdao, Yantai, Weihai in Shandong, and Zhoushan Islands in Zhejiang. In addition to natural reproduction, artificial breeding has begun.

The role of wakame

Wakame is a seaweed of the brown algae Laminariaceae family. It is rich in nutrition and has high edible value. It is known as the vegetable of the sea. It contains a lot of iodine and calcium, and its protein and iron content is higher than that of kelp. In addition, it also contains vitamin A, vitamin B1, vitamin B2, vitamin C, folic acid, magnesium, sodium and a variety of amino acids, alginate, dietary fiber, etc. It has the effect of lowering blood pressure and strengthening vascular tissue.

Additional information for wakame (dried):

The best kelp is dry, light in salt, completely green in color, with few yellow leaves and dark red, and with a fragrant taste.

Wakame (dried) is suitable for the following people:

It is edible for the general public

1. It is especially suitable for people with hypertension, coronary heart disease, arteriosclerosis, obesity, goiter, constipation, growth and development of children, pregnant women and breastfeeding women;

2. People with weak spleen and stomach, diarrhea and loose stools should avoid eating it.

The therapeutic effects of kelp (dried):

Wakame is cool in nature and sweet and salty in taste; it has the effects of clearing heat, promoting salivation and relieving constipation.

How to cook wakame

1. The alginic acid and fucoxanthin contained in the mucus of wakame can reduce blood cholesterol, help the body discharge excess sodium ions, prevent cerebral thrombosis, improve and strengthen blood vessels, prevent arteriosclerosis and reduce high blood pressure. When cooking wakame, it should be noted that the components in the mucus of wakame are soluble in water. If you are not careful when washing, these components will be lost. Therefore, when washing, if it is salted wakame or gray dried wakame, you only need to gently wash off the salt and debris; if it is dried wakame, it is best to use it together with the soaking water, but if you need to season it, pay attention to the amount of salt used.

2. Some blue-green fish contain unsaturated fatty acids that prevent thrombosis, and the fish and shellfish in the sea contain a lot of minerals and substances that are effective in lowering blood pressure. If these fish and shellfish are eaten together with kelp, the medicinal effect of kelp can be greatly improved.