Guide: Which is more nutritious, laver or laver? Some people say that laver is seaweed and seaweed is seaweed, so are they the same thing? Then why does it look different? Whose nutritional value is higher? Let's analyze it with me!

Porphyra, also known as? Ziying? 、? Zicai? 、? Want to eat? , belonging to Cruciferae. Porphyra is distributed all over the world and grows on rocks in shallow intertidal zone. The growing period is 65438+February to May of the following year. There are many kinds of laver, and more than 70 kinds have been found. What are the main varieties? Porphyra haitanensis? 、? Porphyra yezoensis? 、? Porphyra round? Wait a minute.

Seaweed is the brand name of Porphyra yezoensis. Its English name is Seaweed, and Japanese and English are Nori. Japan and South Korea are big consumers of seaweed, and sushi cooked in Japan is one of the common consumption patterns. Seaweed products are divided into three categories.

1. dried seaweed is available in all specifications except ABCD.

Can be used for:

1, raw materials for processing roasted seaweed and seasoned seaweed.

2, make sushi rice directly, delicious.

3, soup (plus favorite seasoning is particularly good) shelf life of one year, plateau, field, military supplies, emergency vegetables, vegetarians quickly supplement nutrition, family soup, summer cold salad.

4, fried seaweed, unique taste.

Second, seasoned seaweed, also known as delicious seaweed, mainly includes 12 cut, 10 cut, 8 cut and slice. Because of the rich nutrition and reasonable structure of seaweed, seaweed food has gone beyond the scope of snack food, which is a good product for children and adults to supplement nutrition, health and longevity, and is consumed by working-class people. Fragments are used to make soup, noodles, porridge and so on for babies.

Third, roasted seaweed

1, rice fruit is used to wrap shaped rice flour food, forming new products and increasing nutrition and taste.

2. Sushi seaweed is generally used to wrap sushi rice. It is a way of consumption originated in Japan, and its taste is mouth-watering.

3. The shredded seaweed can be used to mix noodles or mixed with other foods.

4. Porphyra powder and granules are used for mixed rice flour food. The product is seaweed-flavored food, which has increased nutrition and taste. Some large, medium and small food enterprises at home and abroad have begun to adopt them, and their products are well received by consumers.

Porphyra is rich in B vitamins, carotene and other vitamins and minerals such as calcium, iron and magnesium, especially selenium and iodine. Porphyra is also rich in choline and mannitol, the former can enhance memory, and the latter is an effective diuretic. In addition, laver is also rich in glutamic acid, alanine, glycine and other flavor substances, which is a refreshing soup material on the table. Porphyra produced by laver also has high nutritional value. It concentrates minerals and various B vitamins in laver, especially riboflavin and nicotinic acid, as well as a large amount of carotene, vitamin E and a small amount of vitamin C. However, the disadvantage is that seaweed needs seasoning and contains more salt during processing.

Chen Shunsheng, director of the Department of Aquatic Products Processing and Storage Engineering, College of Food Science, Shanghai Ocean University, replied: In fact, laver is processed from laver. Porphyra generally grows on shallow rocks, and its colors are purplish red, green purple and black purple, but it turns purple after drying. Porphyra becomes crisp and tender after rinsing, dehydration and baking. Especially after seasoning, adding salt and other seasonings makes the taste better. Seasoned roasted laver? , which is what everyone often says? Seaweed? .

Generally speaking, laver and seaweed are healthy foods with low fat, low calorie and high fiber. It should be reminded that although laver is rich in nutrition, it grows by the sea. So in order to remove pollution, toxins, etc. Soak in water before eating and change the water once or twice. Salt and monosodium glutamate are added in the processing of seaweed. Drink more water after meals, and patients with hypertension should eat less.

Taboo:

The freshness of seaweed comes from food. First of all, from the ingredient list, it is considered that besides seasoning, mushroom juice or mushroom extract is usually added. This substance is extracted from the ingredients of mushrooms, and when we eat mushrooms, we will also taste their rich umami flavor, which comes from free nucleotides in mushrooms, such as guanylic acid, inosinic acid and other natural substances;

Secondly, the raw material of seaweed is laver, which is crispy and delicious after baking, and laver itself will also bring fresh and fragrant flavor to the soup when it is mixed with soup, which comes from protein besides free nucleotides. Many foods contain glutamic acid, which is one of the decomposition products of protein and has a strong flavor.

Therefore, cooking such as scrambled eggs does not need to add monosodium glutamate, so this refreshing substance is also natural and harmless. Through the existence of two substances, it is not difficult to see that the umami taste of seaweed actually comes from the food itself, and you can rest assured about this umami taste!

But umami can ensure that this kind of food is a healthy snack suitable for everyone, so can you eat more unscrupulously? Eating too much seaweed can cause disease. Seaweed is indeed better from a nutritional point of view, because the contents of iodine, iron and zinc that teenagers are easy to lack are relatively good.

However, we can intuitively see additional condiments such as salt and soy sauce from the ingredient list, and these ingredients make laver taste very salty, and children who eat too much of this food will develop bad eating habits; Children's eating habits are cultivated from an early age. If you start eating such heavy food too early, it will accompany your child for life. We all know that excessive salt intake can cause hypertension and related diseases, and the iodine content in seafood is also rich.

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