Contrained people: hyperthyroidism, pregnancy, stomach cold, gastroenteritis patients do not eat.
Suitable for the crowd: the general population can eat. Especially suitable for iodine deficiency, thyroid enlargement, hypertension, hyperlipidemia, coronary heart disease, diabetes, arteriosclerosis, osteoporosis, dystrophic anemia and hair thinning and cirrhosis ascites and neurasthenia.
The nutritional value of kelp
1. Kelp is rich in carbohydrates, less protein and fat.
2. Compared with green leafy vegetables, kelp is rich in vitamin C, and its crude protein, sugar, calcium and iron are several times or even ten times higher.
3. Kelp is a kind of seaweed rich in iodine. The cultured kelp usually contains 3%~5% iodine, and more than 7%~10%.
4. Fresh sea with 95% water, 3% dietary fiber, and low calories.
5. Kelp also contains a lot of mannitol.
Kelp consumption method
1. Kelp is a delicious food that can be used for both cold and soup. However, before eating, it should be washed first, then soaked, and then the soaked water and kelp can be cooked together with the pot. This prevents mannitol and certain vitamins dissolved in water from being discarded, thereby preserving the active ingredients in the kelp.
2. Soak in water for 2-3 hours before cooking, and change the water several times in the middle.
3. In order to ensure that the kelp is fresh and delicious, it can be cooked in water for about 15 minutes, and the time should not be too long.
4. Open the dried kelp in a cage and dry it in water for about half an hour, then soak it in water for one night. The kelp treated in this way is crispy and tender, and it is soft and delicious when it is stewed, fried, and cold.
5. The kelp should not be contacted with high-acid or high-alkali seasonings or ingredients during cold work or cooking to avoid chemical reactions, which may cause loss of these nutrients or cause food poisoning which may hinder digestion and absorption and gastrointestinal reactions.