Nutritional value and efficacy of kelp

Kelp has a high vitamin content and is a good seafood. Kelp and mung bean soup can relieve heat. Let’s learn about it together.

Introduction to Kelp

Kelp is one of the seaweed plants and a large marine brown algae plant that grows in low-temperature seawater. It is a plant of the Zosteraceae family and is named because it grows in seawater and is flexible and ribbon-like. Kelp mainly grows naturally, but is also cultivated artificially. It is mostly sold in the market as dried products. The quality is better with brown color, short body, fine and thick texture. Kelp has the reputation of "longevity vegetable", "sea vegetable" and "iodine champion". Kelp is a brown algae with brown algae body, generally 2 to 4 meters long, and up to 7 meters long. It can be divided into three parts: the holdfast, the stalk and the leaves. The holdfast is forked and branched, used to attach to the seabed rocks. The stalk is short and thick, cylindrical. The leaves are narrow and ribbon-shaped. It grows in the sea with lower water temperature and is distributed in the northern coastal areas of my country and the coastal rocks of North Korea, Japan and the Soviet Union Pacific region. There are a lot of cultivation in the northern and southeastern coasts of my country. Kelp is rich in nutrients, contains more iodine and calcium, and has the effect of treating goiter. Kelp can be eaten cold or stir-fried.

Nutritional value of kelp

Kelp contains extremely high iodine, which is the main raw material for synthesizing thyroid hormone in the body. Regular consumption can make hair moisturized and black.

Edible Effect

In traditional Chinese medicine, kelp is called "konbu". It tastes salty and is cold in nature. It enters the liver, stomach, kidney, and lung meridians.

Seaweed is suitable for people

Can be eaten by ordinary people