The Composition of Three Types of Seaweed

Approximate components of three groups of algae (proteins, lipids, carbohydrates, ash, water), Chlorella (Ulva lactuca, Enthromorpha intestinalis), Brown algae (Colpomenia sinuosa, Sargassum illicifolium) and Red alga (Gracilaria) collected from the Persian Gulf coastal water Corticata and Hypnea valentiea) are shown in Table Burtin (2003) and the protein content in brown algae is generally lower than the ratio of dry weight in red alga and green algae (10-30% dry weight) (5 -15). And its content varies depending on seed and season cycle (Fleurence, 2004).

Seaweed is the main ingredient, it is divided into three kinds, kelp, wakame, seaweed. Seaweed can be found in rice balls and sushi and is served in dark green sheets. Seaweed is mainly used to wrap these dishes. Most importantly, seaweed contains many proteins, vitamin B 12, vitamin A, vitamin C, minerals. Ginger is another popular ingredient and this highly aromatic roots are often added to hot sushi, stir-fry and soup. The advantage of ginger is wonderful. It can reduce bad cholesterol, and you can use this ingredient to prevent arthritis. With the help of ginger, it can effectively prevent health complications such as thrombosis. Other popular ingredients used in Japanese cuisine include fish, tofu, green tea, and all of these ingredients have been proven to provide excellent health benefits.

You can first connect seaweed to California Roll base norris. There are actually over 10,000 species of seaweed, but there are five kinds of common dishes such as kelp, Daruset, seaweed, kelp and Alame. Regardless of whether it is a salty snack or dried as a dessert thickener or when salty taste 'egg' is required, the chef uses these kinds of seaweed . It is a material. Add soy sauce, Parmesan cheese, mushrooms and seaweed as a top flavor enhancer to provide umami and produce a flavor of harmonious flavor. So continue keep frying the seaweed slices on the salad, sprinkle the red seaweed (Duluth) on top of the soup, and of course add the Nikken's Kombu Extract Powder to your food storage for the enriched food Please think.

If you swim in the sea and involve your feet in muddy plants, you will encounter seaweed. If you prefer to enjoy California Roll at your favorite Japanese restaurant, you already consume it. Seaweed is increasingly becoming a part of our cooking worldview. But what is it? The various "weeds" that we grow in the ocean we call seaweed are actually seaweed. Seaweed belongs to more than 10,000 major 3 algae. Red (seaweed, agar, Darze), brown (kelp / kelp, wakame, alame, sarcophagus) and green (sea lettuce, blue withered). Seaweed grows in all kinds of seawater, from ice poles to warm water near equator. As long as there is enough sunlight for photosynthesis, seaweed grows