Introduction to Seaweed

Created on 2024.10.15

Seaweed, one of the foods. It has the ability to disintegrate tumors. After roasting, seaweed is crisp and tender, melting in the mouth. Especially after seasoning, with added oil, salt, and other condiments, it transforms into a particularly delicious "seaweed". Seaweed concentrates various B vitamins from laver, especially rich in riboflavin and niacin, and also contains a good amount of vitamins A and E, as well as a small amount of vitamin C. Seaweed contains about 15% minerals, including potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, etc., which are essential for maintaining normal physiological functions. It is particularly rich in selenium and iodine. These minerals can help the human body maintain acid-base balance, benefit children's growth and development, and help the elderly delay aging.

Seaweed is all laver; however, laver is not all seaweed. Rhodophyta, Bangiaceae. The thallus is purple or red, composed of a single or double layer of cells forming a thin membrane, with shapes like leaves, hearts, or ribbons. The rhizoid-like holdfast at the bottom of the laver attaches to rocks. It can grow up to 20-30 cm tall. It is dioecious, and the reproductive process is relatively complex. In 1955, Chinese scientists first clarified the life cycle of laver, which consists of three stages: laver, filamentous body, and small laver. The main components of laver are about 50% carbohydrates, about 30% crude protein, rich in vitamins A, B, and C, and contains iodine, phosphorus, calcium, etc. It is a commonly used food in China and is distributed along the Chinese coast, mainly along the Jiangsu coast. There are two types of seaweed sold on the market: one is roasted seaweed (roasted laver) used for making sushi rolls, and the other is called "ready-to-eat seasoned seaweed". Their raw material is *Pyropia yezoensis* from laver. 