Sun Dried Seaweed Kelp
Application scenario:
It can be eaten with tofu, fish, mushrooms, eggs and other green vegetables.
Product Detiles
specifications
1）High swelling
2）Mature production technology
3）Perfect quality assurance system
4）Reliable Price
5）Kelp is rich in carbohydrates and less protein and fat
1. Compared with green leafy vegetables, kelp is rich in vitamin C, and the content of crude protein, sugar, calcium and iron is several times or more than ten times higher.
2. Kelp is a kind of seaweed rich in iodine. The culture kelp generally contains 3%~5% iodine, and the amount of iodine can reach 7%~10%.
3. Fresh kelp 95% is water, 3% is dietary fiber, excessive heat is very low.
4. Kelp contains large amounts of mannitol.
Function
1.Treat hypothyroidism
2.Diuretic detumescence, prevention and treatment of renal failure, senile edema, drug poisoning, etc
3.high quality protein and unsaturated fatty acids in kelp can prevent and treat heart disease, diabetes and hypertension.
4.Reduce radiation sickness
5.Kelp can make hair moist and dark
6.Keep out the cold
7.Anti-cancer
Introduction
How To Eat:
1.Kelp is a delicious food that can be used for both cold and soup. However, before eating, it should be washed first, then soaked, and then the soaked water and kelp can be cooked together with the pot. This prevents mannitol and certain vitamins dissolved in water from being discarded and preserves the active ingredients in the kelp.
2.Soak in water for 2-3 hours before cooking, and change the water several times in the middle.
3. In order to ensure that the kelp is fresh and delicious, it can be cooked in water for about 15 minutes, and the time should not be too long.
4. Open the dried kelp in a cage and steam for about half an hour, then soak it in water for one night. The kelp treated in this way is crispy and tender, and it is soft and delicious when it is stewed, fried and served.
5. Kelp should avoid contact with high-acid or high-alkali seasonings or ingredients during cold work or cooking to avoid chemical reactions, which may cause these nutrients to be lost or cause food poisoning which may hinder digestion and absorption and gastrointestinal reactions.
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