Seaweed is a kind of snack we often eat. Many people like it. There are still many flavors of seaweed. I remember that my friends like it very much and bought a lot of seaweed to eat at home. Since I like to eat seaweed, I know it. What are the benefits of eating seaweed for our body? Let's take a look together! The difference between seaweed and seaweed In fact, seaweed and seaweed are the same kind of food. We often eat seaweed mainly includes two varieties: alpine seaweed and Porphyra yezoensis, the northern part is Porphyra yezoensis, while in the south, it is algae seaweed. Seaweed is processed from Porphyra yezoensis. The reason why the price is high is mainly because seaweed is processed and picked. It needs rinsing, smashing, high-temperature autoclaving, dehydration and baking, etc. The cost will naturally increase. However, the appearance and taste of seaweed are better than that of seaweed. Eating seaweed and seaweed is very good for your health. They are one of the best "Iodine-rich foods." Grains are the staple foods that must be eaten every day, but the vegetable proteins contained in cereals lack lysine. Lysine is an essential amino acid, lacking it, and the utilization of protein in staple foods will be greatly reduced. Lysine contained in seaweed and seaweed is about 5 times as much as rice, instant noodles, flour, and noodles. If we put some nori when we eat some seaweed, we have a bowl of seaweed soup when we eat rice, and a bowl of seaweed with seaweed when we eat it, which makes it easy for us to “complement the protein,†and the protein in the staple food is improved. The nourishment of seaweed itself is very high and it is known as the "treasure house of Vitamins." The fat content of seaweed is relatively low, only 1%-2% of all nutrients, but the EPA content of unsaturated fatty acids which are beneficial to the development of the nervous system accounts for 52% of them, plus a large number of essential minerals. With vitamins, long-term consumption of seaweed can improve microcirculation, enhance immunity, delay aging, and reduce the incidence of cancer and cardiovascular disease. Therefore, dry seaweed can be regarded as a good snack. However, dry seaweed has high levels of salt and monosodium glutamate and should not be consumed continuously for a long period of time. It is best not to exceed one or two at a time. What is seaweed? Seaweed can not only be used as a food supplement, but also a delicious snack. Many daily supermarkets have various seaweed packages. Different brands can also be used for sushi. Seaweed is very thin and has high nutritional value, but it can not be eaten excessively, and it contains high salt content. Drink water in time after eating. Seaweed: After roasting, the seaweed is crisp and tender, and the entrance is ready. Especially after the seasoning process, oil, salt, and other seasonings are added, and the seaweed is transformed into a special delicious seaweed. Seaweed concentrates all kinds of B vitamins in seaweed, especially riboflavin and niacin. There are many vitamin A and vitamin E, and a small amount of vitamin C. Seaweed contains about 15% of minerals, including potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, etc. necessary for maintaining normal physiological functions. Among them, selenium and iodine are particularly abundant. These minerals can help the human body. Maintaining the acid-base balance of the body is beneficial to children's growth and development, and it is also helpful for the elderly to delay aging. As a kind of snack food, seaweed is usually divided into three types in the production process: salt burning, sauce burning, and seaweed frying. All three processes are deep processing using seaweed as raw material. Salt-fired seaweed spreads in South Korea. Its raw material is Korean seaweed, which is characterized by its crispy, thin, salty, oily nature, and short shelf life. Domestically, it is usually a sauce-baking process. Domestically, it has good time, wave power, and Yamatake seaweed as its Representative, the taste of this seaweed is fragrant and the entrance is ready. The highest grade of Porphyra yezoensis is selected as the raw material and the technology is mature. The fried seaweed process is passed to Thailand and the seaweed with low quality is selected as the raw material, representing the small boss. The seaweed raw material has a high content of fiber and contains various carbohydrates that are beneficial to intestinal digestion and cancer resistance. The calories are very low and there is almost no risk of gaining weight. It is a delicious snack that women and children can safely eat, but usually Snack noodles are seasoned with seaweed as a raw material, and the products used for seasoning are mainly sugar, soy sauce, and salt, so they should be moderate. The benefits of eating seaweed The nutrition of seaweed is very high, because it is long on the rocks on the seashore, and it fully absorbs the essence of the sea. The contents of protein, minerals and vitamins are very rich, including carotene, riboflavin, and vitamin A. The content of B is particularly high. It also contains iron, calcium, and a lot of essential minerals. Is this a good thing? Even better is that the seaweed has very little fat. Eating more can improve microcirculation and reduce the incidence of cancer and cardiovascular disease. The seaweed that is often eaten is mostly dried, but after processing, can the inside nutrition be preserved? Compared with the wet nori, the dried seaweed is not only reduced in vitamin C, but other nutrients are reduced because of the moisture content. It will increase. Dry seaweed's calories will not be too high, eat more can replenish iodine, definitely can be regarded as a good snack. 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