Seaweed: Latin Scientific Name Seaweed

Laver is crisp and tender after being roasted. It melts in the mouth. Especially after seasoning, it becomes a particularly delicious "seaweed" after adding oil, salt and other spices. Seaweed concentrates various B vitamins in laver, especially riboflavin and nicotinic acid, as well as a lot of vitamin A and vitamin 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 necessary to maintain normal physiological functions, especially selenium and iodine. These minerals can help the human body maintain the acid-base balance of the body, help children's growth and development, and help the elderly delay aging.

Seaweed is laver; But laver is not all seaweed. Rhodophyta, erythrochaceae. The algal body is purple or red, and consists of a single layer or two layers of cells to form a membrane, including leaf shape, heart shape, band shape, etc. The lower part of the laver is attached to the rock with a pseudo root like anchor. The height can reach 20-30 cm. The process of androgyny and reproduction is complex. In 1955, Chinese scientists first made clear the life history of laver, which consists of three stages: laver, filamentous body and small laver. Laver is mainly composed of about 50% carbohydrates, about 30% crude protein, rich in vitamins A, B and C, and contains iodine, phosphorus, calcium, etc. It is a common food in China and is distributed along the coast of China, mainly along the coast of Jiangsu Province. There are two kinds of seaweed sold on the market, one is roasted seaweed (roasted laver) for cooking BaoFan sushi, and the other is called "instant seasoned seaweed". Their raw materials are Porphyra yezoensis in seaweed.