CATDOLL : CATDOLL: Is good seaweed green or purple?

1. Is good seaweed green or purple?

In fact, they are the same. However, the taste of laver varies. There are two types: the southern kelp with larger fibers (usually used for soup, cheap, and rough in taste), and the eastern China kelp (delicate in taste, usually processed into laver sheets).

Porphyra is a general term for marine symbiotic algae. It belongs to the class Rhodophyceae and the family Rhodophyceae. The algae are membranous and are called thalluses. They are purple or brown-green in color. The shape varies with the species. Porphyra is a marine red algae. The thallus is composed of a layer of cells embedded in a thin layer of colloid and is dark brown, reddish or purple. Porphyra has a disc-shaped holdfast and filamentous rhizomes. It grows on rocks in shallow intertidal zones. There are many species, mainly Porphyra yezoensis, Porphyra haitanensis, and Porphyra gansuensis. Artificial cultivation has been carried out in coastal areas of China. At the beginning of the 21st century, China's Porphyra production ranked first in the world. It is rich in protein, iodine, phosphorus, calcium, etc. It can be used for food and medicine [20]. At the same time, Porphyra can also be used as medicine to make traditional Chinese medicine, which has the effects of resolving phlegm and softening hard masses, clearing away heat and promoting diuresis, and nourishing the kidney and heart. Porphyra is often mistaken for a plant because it can photosynthesize; however, biologists generally believe that it is not a true plant because it does not have true vascular tissue (xylem and phloem), unlike seagrass. In addition, several cyanobacteria are related to nori. Large nori grows mostly in cold regions. Artificially cultivated species include Porphyra yezoensis and Porphyra haitanensis.

Normal laver should be green or dark brown in color, without odor. It will not fade or fade slightly when washed, and the leaves are smooth and shiny. It will only deteriorate when absorbing moisture. It will become dark green after being made. The color of laver can be divided into several types: red purple, green purple, and black purple. The main artificially cultivated laver is the altar laver, and there is also a small amount of striped laver. The laver is strip-shaped, generally 12-18 cm long, up to 30 cm long and 3-5 cm wide. Artificially cultivated laver can be harvested after about a month when the algae grows to about 20 cm after the seedlings are collected and put into the sea. The time is from November of the first year to the natural aging of the algae in the next year. There is a total of about half a year of harvesting time, and a total of about 10 times that can be harvested. After the fresh laver is cut, it is cleaned with freshwater silver Qingpiaofeng fingers, chopped, and no sand, stones, or shells are mixed in it. Then it is spread on a bamboo mat, made into a vegetable cake, and dried in the sun to make it thin but not broken, and without muddy smell. Most of the laver harvested from the beginning of harvest to before the beginning of spring is thin and tender, bright purple, fragrant and fresh, of high quality, and is called "winter vegetables". The laver harvested after the beginning of spring is thick and green, with a slightly lower quality, and is called "spring vegetables". Laver is rich in nutrients. It contains a large amount of eight ingredients, including tibia, gelatin, protein, vitamin A, vitamin C, vitamin D, and amino acids. It is best eaten as a soup, called "laver soup", which can be eaten with rice; it can also be fried, crispy, fragrant and fresh, and is a good dish for drinking. It can also be stored for a long time and is a regular food for all seasons. In the Song Dynasty, laver was once listed as a tribute. Laver has high medicinal value. According to literature records: laver tastes sweet and cold, has the effects of cooling, clearing the lungs, and nourishing the kidneys. It is used to treat simple goiter, hypertension, edema, toothache, chronic tracheitis, beriberi and other diseases. Generally, people use laver to make soup, which has the effect of clearing heat. In fact, it can also cure diseases. The latest research shows: * Treat gastric ulcers. Nori is rich in vitamin U, and vitamin U is the nemesis of gastric ulcers. Therefore, nori is the best vegetable for treating gastric ulcers. * It can reduce women's menopausal symptoms and men's impotence. Nori contains a large amount of iodine, calcium, iron, zinc, manganese and other minerals. Iodine directly acts on thyroid hormones, which can regulate physiological basal metabolism and promote physical and mental health. * Nori is different from other algae, such as kelp and hijiki, which contain less protein and carbohydrates. Eating too much will cause indigestion, but it doesn't matter how much nori you eat

2. How many types of laver are there? Do all types of laver contain iodine?

It belongs to the genus Porphyra, Rhodophyta, Rhodophyta, Rhodophyta. It is widely distributed in the temperate and subtropical coastal areas of the world, with about 45 species, 12 of which are found in China, and can be found along the coast from south to north. Porphyra grows on rocks in the intertidal zone of shallow seas. Common species in China include more than 10 species such as round Porphyra, haitanensis, long Porphyra, and sweet Porphyra. The amount of naturally grown Porphyra is limited, and the output mainly comes from artificial breeding. Porphyra haitanensis, Porphyra yezoensis, and sweet Porphyra tenera are the main cultivated species. Porphyra contains up to 29-35% protein, as well as iodine, multiple vitamins and inorganic salts. It tastes delicious. In addition to being eaten, it can also be used to treat goiter and lower cholesterol.

Nori is rich in nutritional value. Every 100 grams of dried nori contains 1.23 grams of carotene, 0.44 milligrams of thiamine, 2.07 milligrams of riboflavin, 5.1 milligrams of niacin, 1.0 milligrams of ascorbic acid, 24.5 milligrams of protein, 0.9 grams of fat, 31 grams of sugar, 230 kcal of calories, 30.3 grams of inorganic salts, 330 milligrams of calcium, 440 milligrams of phosphorus, 32 milligrams of iron, and a variety of essential amino acids for the human body.

3. What kind of algae is the seaweed we eat daily?

Nori

A general term for Porphyra of the genus Porphyra in the class Protoflorideophy-ceae, order Bangiales, family Bangiaceae, phylum Rhodophyta. Porphyra contains up to 29-35% protein, as well as iodine, multiple vitamins and inorganic salts. It tastes delicious and can be used to treat goiter and lower cholesterol in addition to being eaten. It is an important economic seaweed. It is widely distributed throughout the world, but mainly in temperate zones. About 70 species have been discovered. The amount of naturally grown Porphyra is limited, and production mainly comes from artificial cultivation. Porphyra haitanensis, Porphyra yezoensis and Porphyra tenera are the main cultivated species.

Laver, also known as "purple ying", "zi cai" and "suo cai", belongs to the red algae family. It has red purple, green purple and black purple colors, but it is purple after drying. Although this purple marine plant belongs to algae, it can also be eaten. Laver is distributed all over the world and grows on rocks in the intertidal zone of shallow seas. The growing season is from December to May of the following year. There are many types of laver. More than 70 types have been discovered. The main varieties are "tan laver", "yezo laver" and "yuan laver". Laver is also divided into three parts: leaves, petioles and holdfasts. The leaves of different types have different shapes and sizes. The thallus of tan laver is long and leaf-shaped, with a wide base and a gradually pointed tip. The leaves are thin and membrane-like, with a few wrinkles on the edges. The naturally grown ones are 30 to 40 cm long and 3 to 5 cm wide; the well-cultivated leaves can reach 1 to 2 meters long. The processed laver is dark purple and shiny.