How to eat kelp without losing nutrients, why can t you eat more kelp

I'm talking about dried kelp, that is, don't wash and soak the dried kelp after buying it, this is the practice of many people, but I don't know the content of the canon that is seriously damaged by these two processes. But it is steamed first, no need to wash, don't wash, steam directly in the pot, turn off the heat and simmer for a while after boiling, and then soak it in water, and then wash it well when you eat, so that the kelp nutrition will not be lost.

You're right, quite right, thank you for your support.

Although kelp is good, it should not be eaten greedily and in moderation. Due to the salty and cold taste of kelp, people with spleen and stomach deficiency, swelling, diarrhea and indigestion need to be cautious; Moreover, you should not drink tea immediately after eating kelp, or eat sour fruits such as grapes and hawthorn, so as not to affect the absorption of minerals. In addition, kelp contains a medium of mineral arsenic, if the body accumulates too much, it is likely to be acidic, before eating kelp, please rinse with water, and it is best to soak kelp in water for 24 hours before eating, and pay attention to changing the water frequently, so that the arsenic content is reduced to the standard of food hygiene. Satisfied.

Kelp is a large marine brown algae plant that grows in low-temperature seawater, belonging to the brown algae phytophyta, which is named after the macrophyllous algae family, which is named because it grows in seawater and is flexible like a belt. Kelp is mainly grown naturally, there are also artificial breeding, mostly dried products are marketed in the market, and the quality is better for those who are brown in color, short in body, fine in quality and thick.

【Nutritional value of kelp】

In my impression, the biggest feature of kelp is its rich iodine content. I remember that the salt I ate when I was a child was non-iodized salt, because most of my country was deficient in iodine, and later iodized salt began to be added, and people were also encouraged to eat more kelp and seaweed food, because these seafood products are rich in iodine.

In addition to iodine, kelp is rich in carbohydrates and less protein and fat. Compared with green leafy vegetables, in addition to being rich in vitamin C, their crude protein, sugar, calcium, and iron content are several times or even more than ten times higher. In addition, kelp also contains a large amount of mannitol.

We are far from the sea, and we can't see fresh kelp, it's all dried products. There is often a white powdery thing on the surface of dried kelp, many people think that this is a very dirty thing, but in fact, the iodine and mannitol contained in kelp, especially mannitol, are attached to the surface of kelp in a white powder, and the quality of kelp without any white powder is poor.

[How to cook kelp without losing nutrients?] 】

The kelp is soaked before cooking, but it should not be soaked for too long, because if the soaking time is too long, some of the nutrients in the kelp will also dissolve in the water, so the nutritional value will be reduced. Generally, soak in water for 2 to 3 hours, and change the water several times in between.

When the kelp is washed and then soaked, the water should not be poured out, and the soaked water and kelp can be put together in a pot to make soup. This prevents mannitol and certain vitamins dissolved in water from being discarded, thus preserving the active ingredients in kelp.

In addition to cold salad, we like to use kelp stew in bone broth to drink, you can drop a few drops of edible vinegar into the water when stewing soup, on the one hand, it can soften the kelp, and on the other hand, it can make the calcium in the bones fully dissolve in the soup, killing two birds with one stone.

It should be noted that during the cooking process, kelp should not be in contact with high-acid and high-alkali condiments or ingredients, so as to avoid chemical reactions, which may cause the loss of nutrients in kelp or cause hindrance to digestion, absorption and gastrointestinal reactions.

Kelp is very nutritious, but don't eat it excessively for a long time, because excessive iodine intake will also have an impact on your health, so eat it in moderation. In addition, do not drink tea immediately after eating kelp (tea contains tannic acid), and do not eat sour fruits immediately (sour fruits contain vegetable acid), kelp is rich in iron, and drinking tea or eating sour fruits immediately will hinder the absorption of iron in the body.

Many people are worried that kelp is not easy to cook, so it has to be soaked in water for a long time before cooking, in fact, this is not right, kelp contains algin, alginic acid and other substances, once absorbed, it will make the surface of the kelp appear viscous colloid, prevent further immersion of water, so it is difficult to cook through. In addition, the nutrients in kelp, such as water-soluble vitamins and minerals, will also be dissolved in water, and the nutritional value will be reduced if it is soaked for a long time.

The recommended method of soaking is to steam first and then soak it: put the kelp in a steamer, steam it dry for half an hour, and then soak it in water for two or three hours. Or put a little alkaline flour or baking soda before steaming, so that the kelp gum is easily dissolved by the alkaline substance, and it will soften quickly as soon as it is cooked.

Put some vinegar in the water, or soak it in rice washing water, you can soak the kelp more quickly; You can also add some spinach to cooking, because spinach contains a substance called oxalic acid, which can also make kelp soften quickly.

In addition, although the white substance on the surface of kelp contains a lot of salt, there is also mannitol, which has a diuretic and detoxifying effect, and if it is washed first and then steamed, the nutrients will be wasted. Kelp should be eaten as soon as possible after purchase. If you can't eat it all at once, you should refrigerate the kelp after opening it in the refrigerator, otherwise its nutritional value will be reduced, and microorganisms will continue to multiply, which will promote the kelp to spoil.

Recently, I have learned that if this kelp is not cooked very badly, it is not easy to chew it enough, because it is very slippery, so how you eat it will come out.

Either you just cook it badly, or you just chew it with something else to make it less slippery and you can chew it down (?). Chew melting, hehe) I just use beans and kelp together, I haven't tried anything else at this stage, you can try it yourself.

I didn't like to eat kelp before, just because it was very slippery, it was useless to chew hard, it was always playing hide and seek with teeth, and now I found this trick, and I am almost a kelp person every day, not only am I not afraid that it is slippery, but I am also afraid that it is not slippery, and when I eat it, it is simply dry firewood, and I hit it off, and the beans taste less dry, so cool.

I don't know if you've noticed this problem, no matter how you mix it, first of all, you have to be able to digest and absorb it. Few people may notice this, but if you don't, you have to pay attention now.

If you want to make a cold companion for shredded kelp, make a soup for kelp strips, put some oil and stir-fry the miso and then put the water to boil, then put the kelp and seasonings, the chopped green onion or something varies from person to person, and finally put the tofu cubes.

How to eat kelp to be nutritious? Learn these combinations, and your body will be great.

Kelp stewed with black beans.

Ingredients: 200 grams of fresh kelp, 100 grams of black beans, 100 grams of lean pork, 5 grams of ginger, 5 grams of green onions, 5 grams of salt.

Method 1: Wash the black beans and remove impurities; Wash the lean pork and cut it into 4 cm cubes, wash and shred the kelp; Slice the ginger and cut the green onion into sections.

2. Put the kelp, black beans, lean pork, ginger and green onion into the stew pot and add 600ml of water.

3. Put the stew pot on the fire to boil, remove the foam, simmer for 1 hour, add salt and mix well.

Efficacy: Activate blood, diluture water, dispel wind, detoxify. Daily health care for patients with liver cirrhosis and ascites.

Remarks Diet: 1 time a day, eat 50 grams of kelp and pork each time, and drink soup at will.

Stewed tofu with kelp.

Ingredients: 200 grams of tofu, 100 grams of kelp, refined salt, minced ginger, chopped green onions, and peanut oil.

Method 1: Soak the kelp in warm water, wash it and cut it into diamond-shaped slices; Cut the tofu into large pieces, put it in a pot and bring it to a boil, remove it to cool, and cut it into small cubes.

2. Put peanut oil in the pot and heat it, add chopped green onion and ginger to stir until fragrant, then add tofu and kelp, pour an appropriate amount of water into it and boil, then change to low heat and simmer, add salt, stew until kelp and tofu are flavorful, and put it on a plate.

Features: smooth and fragrant, oily but not greasy.

Efficacy This dish is made with tofu and kelp that nourishes the middle and nourishes the qi, moistens the dryness, clears away heat and detoxifies. Kelp is rich in iodine, mannitol and other nutrients. Iodine is beneficial for the prevention of thyroid enlargement and the maintenance of normal thyroid function, and mannitol is effective for acute renal decline and cerebral edema.

Remarks Kelp has a salty and cold taste, and has the effects of soft and hard knots, heat and water, lipid and blood pressure. Because kelp is rich in iodine, it is also a good food for black hair. Women pay more attention to the beauty of their hair, so they should eat more iodine-containing foods such as kelp in their daily life.

Egg soup with kelp seeds.

Ingredients: 30 grams of kelp, 30 grams of coix seeds, 3 eggs, pepper, monosodium glutamate, salt, and lard.

Method 1: Wash the kelp and cut it into strips; Wash the coix seeds, add water: put them in a pressure cooker and simmer until they are very rotten, and set aside the soup with soup.

2. Put the pot on the fire, put an appropriate amount of lard, fry the beaten eggs, then pour in the kelp and coix seed soup, add salt, pepper and monosodium glutamate to taste.

Efficacy: Strengthen the heart, promote dampness, invigorate blood, and be soft and firm. It is suitable for hypertension and rheumatic heart disease. Healthy people can eat it regularly to get sick and prolong their lives.

Note Directions: 2 times a day or with meals.

I knew that kelp can still do this, not only nutritious but also delicious, and the taste is so good.

Kelp, also known as kelp, has broad-banded leaves and tapering tips, generally 2 4 m long and 20 30 cm wide (kelp growing on the seafloor is smaller, 1 2 m long and 15 20 cm wide). The kelp is olive-brown in color, and when dried, it becomes dark brown or black-brown with a white powder. Kelp is known as "longevity vegetable", "sea vegetable", and "iodine-containing champion", and from the perspective of nutritional value, it is a kind of food for health and longevity.

Nutritional value of kelp 1, kelp is rich in carbohydrates and less protein and fat. 2. Compared with spinach and rape, in addition to containing vitamin C, the content of crude protein, sugar, calcium and iron in kelp is several times to dozens of times higher. 3. Kelp is a seaweed with high iodine content.

Cultured kelp generally contains 3% 5% iodine, and more can reach 7% to 10%.

According to expert analysis, kelp contains more than 40 active ingredients, the main components of which are kelp polysaccharides, ammonia alginate, mannitol, vitamins, amino acids and a variety of macro and trace elements. 1. Each 100 grams of dried kelp contains grams of protein, fat and charcoal, which can provide 258 kilocalories per month for the human body, which is a low-calorie food. 2. Dietary fiber contains grams of dietary fiber per 100 grams of dried kelp, which has a unique nutritional function in the human body, which can promote gastrointestinal peristalsis, increase the secretion of digestive juices, and reduce the absorption of harmful substances; It can also integrate cholesterol, reduce cholesterol absorption, and prevent hypercholesterolemia and arteriosclerosis.

3. Minerals and trace elementsKelp contains a wide variety of minerals and trace elements. Each 100 grams of dried kelp contains potassium, calcium, phosphorus, iron, iodine, strontium, titanium, vanadium, manganese, zinc, cobalt, selenium, copper and other trace elements. Kelp is the only source of iodine in China, and China's industrial and pharmaceutical iodine mainly relies on kelp to make iodine.

Fourth, the vitamin kelp is rich in vitamins. Such as vitamin A, vitamin D, vitamin C, VBI (thiamine), VB2 (riboflavin), VB5 (niacin), VB6, VB12, vitamin E, vitamin K and so on. The proper method of drying can ensure that the high vitamin content of kelp is not damaged.

Compared with other seaweeds, the content of VB1, VB6 and VC in kelp is relatively high, and regular consumption of kelp can supplement the vitamins needed by the human body and prevent vitamin deficiencies. Kelp is a kind of seaweed with large individuals, soft and delicious taste, high nutritional value and economic value among coastal plants. Not only does it contain high iodine, it can be used as a medicine, but it is also an excellent seafood vegetable.

Each 100 grams of dried kelp contains milligrams of carotene; Vitamin B1 g; mg of vitamins; niacin mg; protein grams; fat grams; sugar 57 grams; grams of inorganic salts; calcium grams; Tieke; Fiber; Calories 262 kcal. Kelp is an industrial raw material with high economic value, especially the sugars, alginic acid, mannitol, etc.

There are various ways to make kelp, mainly cold salad and boiled soup two kinds of food; The method of cold salad kelp shreds is simple, and many people add seasonings directly to the cold salad, and the result is not delicious, salty and fishy.

Kelp is a seafood that contains a lot of salt and a fishy smell, so it cannot be served cold. Next, I will share with you the chef's skills of making cold kelp shreds, and collect the ones you like to eat.

There are 2 types of kelp silk, one is ready-made kelp silk, which is usually green; The other is cut from whole kelp and has a brownish tint. It is recommended that you buy brown kelp, and the green one is generally freshwater kelp, which has low nutritional value. Most of the kelp is dried products, and it is soaked in water before eating, but it still has a fishy smell when seasoned directly.

The chef said that after the kelp is soaked, no matter which way it is done, it needs to be cooked in one more step, which is to cook it.

When boiling kelp, add an extra seasoning, the kelp is soft and chewy, there is no fishy smell, delicious and greasy, this seasoning is vinegar. Vinegar softens kelp and removes the smell of seaweed, as follows:

Soak the dried kelp in water for 3 hours, rinse with water and drain. Cut the kelp into thin strips, add an appropriate amount of water to the pot, add the shredded kelp after boiling over high heat, add a spoonful of vinegar, and cook for 10 minutes. Drain the water, add your favorite seasoning and mix well, it is refreshing and appetizing, and it is very good with rice and wine.

Let's share with you the specific steps of cold kelp shreds, pay attention to 2 details, and ensure that they are as delicious as they are made in the restaurant.

Chilled kelp shreds].

Prepare dried kelp, chives, coriander, millet pepper, white sesame seeds, salt, light soy sauce, balsamic vinegar, sesame oil, chili oil, and sugar.

Method] 1. Soak the dried kelp in clean water for 2 hours, the water should not pass the kelp, or press it with a plate, which is a very important detail, otherwise some places will be soaked, and some places will be hard, and the taste will be inconsistent.

2. After soaking the kelp, scrub it by hand, rinse it and drain it, and cut it into shredded kelp.

3. Pour water into the pot and bring to a boil, add the kelp shreds, add an appropriate amount of balsamic vinegar, cover the lid and cook for 10 minutes, remove the kelp after it becomes soft, and soak it in cold water for 5 minutes. Supercooling the water can make the kombu taste more crisp, and this detail is also crucial.

4. Prepare chopped green onions, minced garlic, and millet pepper rings, put them in a bowl, boil some hot oil and pour it in, add an appropriate amount of salt, light soy sauce, balsamic vinegar, and white sugar sesame oil after stimulating the fragrance.

5. Put the shredded kelp into a plate, pour the sauce into a small bowl, stir evenly with chopsticks, sprinkle with chosley and cooked white sesame seeds, marinate for 10 minutes to taste, and you can eat.

The method of cold salad shredded kelp is simple, but if you want it to be delicious, you must do these 3 things well.

1. Kelp not only contains sea salt, but also contains a lot of sea sand, and if it is not cleaned, it will eat a mouthful of sand. Therefore, after soaking the kelp in water, wash it with your hands.

2. Boil the kelp shreds, add an extra spoonful of vinegar, the kelp is softer and has no fishy smell.

3. After the kelp is cooked, soak it in cold water immediately to prevent the kelp from sticking and make the taste more crisp.