Edible population of thallus of laver. Porphyra is rich in nutrition. The content of protein exceeds that of kelp, and it contains more carotene and riboflavin. Every100g of dried laver contains protein 24-28g, fat 0.9g, carbohydrate 3 1-50/-50g, calcium 330mg, phosphorus 440mg, iron 32mg, carotene1.23mg, riboflavin 2.07mg and nicotinic acid 5./kloc. Isoleucine (1.4g) is the highest content of protein, iron, phosphorus, calcium, riboflavin and carotene in all kinds of vegetables, so laver is also called "nutritional treasure house".

Porphyra: Porphyra is crisp and tender after baking, and melts in the mouth. Especially after seasoning, adding seasonings such as oil and salt becomes a particularly delicious "seaweed". Seaweed concentrates all kinds of B vitamins in laver, especially riboflavin and nicotinic acid, as well as many vitamins A and E and a small amount of vitamin C. Seaweed contains about 15% minerals, including potassium, calcium, magnesium, phosphorus, iron, zinc, copper and manganese. It is necessary to maintain normal physiological functions, especially selenium and iodine. These minerals can help the human body to maintain the acid-base balance, which is conducive to the growth and development of children and to delaying the aging of the elderly.