Difference Between Kelp and Sea Cabbage, Is Sea Cabbage Kelp?

Difference Between Sea Cabbage and Kelp This is how to distinguish it.

Sea cabbage and kelp are two different things, but in fact, the appearance is very similar, but sea cabbage and kelp are different in terms of nutrients, origin and variety, let's take a closer look.

The difference between sea cabbage and kelp.

1.Appearance difference.

Sea cabbage: Sea cabbage has a turquoise algae with oval leaves with wavy edges, usually about 10 to 30 cm tall. There is no false pediole at the base, and there is a disc-shaped holder.

Kelp: The spores of kelp are large in size, brown in color, and form a flat band, about 2 to 5 meters long, and up to 20 meters long. It is divided into leaves, stalks and holders, and the holders are pseudoroots, with tree-like branches, and mucus cavities inside, and the fresh products are very slippery.

2.Breed differences.

Sea cabbage: Sea cabbage is an algae plant of the green algae class, which belongs to the algae body of the Ulva family of the family Ulvaceae, and is also known as sea spinach, sea lettuce, sea sticks, moss, etc.

Kelp: Kelp is a plant of the genus Kelp, and Kelp, and sea cabbage is not a plant.

3.Nutritional content differences.

Sea cabbage : The main component in sea cabbage is water, about half of the mass, followed by protein and a small amount of fat grams, but also contains carbohydrates and fiber, which is rich in minerals and vitamins.

Kelp: In addition to abundant water, kelp is also rich in algin, iodine, mannitol, protein, potassium, calcium, sodium, magnesium, cobalt, phosphorus and other minerals, unsaturated fatty acids, dietary fiber, taurine, vitamin B and vitamin C.

Space sea cabbage or kelp, which is better.

Sea cabbage and kelp have their own benefits, but the content of taurine in kelp is relatively high, and it is also rich in gums, such as mannitol and other ingredients, and kelp's ** is relatively cheaper, it is more recommended to eat kelp, but both are good foods, no matter which one you eat, you can supplement nutrition.

The efficacy and role of space sea cabbage.

1. Sea cabbage contains a kind of alginate and selenium, which can reduce the risk of breast cancer, coronary heart disease and heart disease.

2. Sea cabbage has a salty and cold taste, has the effect of clearing heat and detoxifying, softening and dispersing knots, diluting water and lowering blood pressure, and is used for heat stroke, swollen cervical lymph nodes, boils, poor urination, edema, high blood pressure, etc. Pharmacological experiments showed that sea cabbage had a certain cholesterol-lowering effect, and pharmacological experiments showed that sea cabbage had a cholesterol-lowering effect.

Space how to clean sea cabbage.

1. Clean a small amount of sea cabbage: first soak the sea cabbage (about half an hour) and put it in a container with a lid, cover the lid, keep the container tightly upside down for 4-5 minutes (the seaweed rubs in the container fixture) and wash it twice.

2. Clean a large number of sea cabbage: a few hundred catties of washing, there is only one old way: rubbing salt, pickling vegetables, such as rubbing, and then rinsing with water.

3. The easiest way is to use the thicker the rice soup to soak the sea cabbage, soak it first, then stir vigorously, and remove it with a colander. The main thing is to remove the fishy smell of sea cabbage, soak it in water overnight, or blanch the soaked non-salty sea cabbage with water, and wash it after soaking.

When eating Japanese food or hot pot, we often encounter wakame. Many people may think of it as kelp because the two look so similar. But in fact, although they are both brown algae vegetables, they are actually two kinds of food:

Kelp is known as river cabbage in folklore, while wakame is known as sea cabbage. If we look closely, it's actually quite easy to tell the difference between the two. In general, wakame will be thinner, lighter in color, and will have some bumps in the middle on the leaves with a small number of cracks.

For brown algae vegetables, the key nutrients are often trace elements such as calcium, magnesium, zinc, iron, selenium and iodine. The data shows that for every 100 grams of wakame, its calcium content is milligrams, which is twice that of kelp.

The magnesium element is milligrams, which is twice that of kelp; The element of zinc is milligrams, which is twice that of kelp; The iron element is milligrams, which is twice that of kelp; The sun-dried element is milligrams, which is not present in kelp at all.

So does it mean that wakame crushes kombu in terms of nutrition? No, when it comes to seafood, I believe everyone will think of a nutritional ingredient - iodine. For every 100 servings of kelp, the iodine content is milligrams, which is 10 times more than that of wakame.

So, if you especially need iodine supplementation, such as pregnant and lactating mothers, you can choose kelp. The Dietary Guidelines for Chinese Residents recommend that seafood containing iodine should be consumed 1-2 times a week during pregnancy.

Kelp is very suitable, only 100 grams of intake can meet the body's daily iodine needs. But if you don't have a need for iodine, wakame may be a better choice.

In fact, when it comes to iodine supplementation, many people often think of hypothyroidism. Because there are a small number of iodine-deficient areas in China, when the iodine intake is insufficient, it can easily lead to "big neck disease". This is endemic goiter, and when hypothyroidism is present, iodine supplementation is very much needed.

You should eat more seafood, and kelp is a very good choice.

Sea cabbage is not kelp, sea cabbage is the algae body of the algae plant Ulva in the family Ulvaceae, also known as sea spinach, sea lettuce, sea sticks, moss, etc.

Sea cabbage algae are turquoise, solitary or clustered, 10-14 cm high, often with pores of different sizes, growing on rocks in the middle and low tide zones. It is distributed in the Bohai Sea, the Yellow Sea, and the East China Sea, and less in the South China Sea.

Asexual reproduction and sexual reproduction of sea cabbage, and the homotypic generation of sporophyte and gametophyte alternate. It lives on rocks in the mid- and low-tide zones or in rocky marshes.

Nutritional knowledge of sea cabbage.

Sea cabbage contains grams of water, protein, fat, carbohydrates, crude fiber per 100 grams of edible parts, and also contains a variety of minerals and vitamins. It grows on rocks in the middle and low tide zones. It is distributed in the Bohai Sea, the Yellow Sea, and the East China Sea, and less in the South China Sea.

Contains a variety of minerals and vitamins.

These two things are completely different, and the differences between sea cabbage and kelp are:

1. The names are different, sea cabbage is also called sea spinach and sea lettuce. Kelp is also known as Lunbu, kelp, and cabbage.

2. Different regions, sea cabbage is mostly distributed in the Bohai Sea, the Yellow Hail Mohai Sea, the East China Sea, and the Nanshashi Sea. Kelp is mostly found along the coasts of the North Pacific and Atlantic Oceans.

3. Different appearance, kelp: the sporophyte is large, brown, flat and band-like, up to 20m long. Sea cabbage: The algae are turquoise, solitary or clustered, and often have holes of different sizes.

Sea cabbage is the algae body of the algae plant Ulva poreaceae, also known as sea spinach, sea lettuce, sea sticks, moss, etc. The scientific name is "Ulva Stone". Chlorophyta, Ulvaceae.

The algae body is turquoise and softly colored, alone or in clusters, and the shape often has holes of different sizes. Sea cabbage, algae green, cells polygonal, mononucleated, chloroplast flakes, a starch nucleus. It is a membranous body composed of two layers of cells, the leaves are oval, the margins are wavy, and the height is 10 30 cm.

Kelp is rich in kelp polysaccharides, and three kinds of polysaccharides have been found so far: algin, fucoidan, and fucoidan. It also contains acidic glycans, fucogalactopolysaccharide sulfate, macrophyllin, galacturonic acid, kombunine, taurine, bifidus and other active ingredients.

Kelp is a nutritious edible brown algae that contains more than 60 nutrients.

It has been determined that every 100g of kelp contains 8g of protein, fat, carotene, vb, vb6mg of niacin, calcium, iron, phosphorus, and rich in alginic acid, cellulose, mannitol and a variety of trace elements. Low in calories, moderate in protein, and rich in minerals, kelp is an ideal natural marine food.

Sea cabbage is not the same as kelp, so what is the difference between sea cabbage and kelp? Let's explain it to you.

1. Sea cabbage is the algae body of the algae plant Ulva in the family Ulva, also known as sea spinach, sea lettuce, sea sticks, moss stalls, wakame, etc. It grows on rocks in the middle and low tide zones. It is distributed in the Bohai Sea, the Yellow Sea, and the East China Sea, and less in the South China Sea.

Sea cabbage contains grams of water, protein, fat, carbohydrates, crude fiber per 100 grams of edible parts, and also contains a variety of minerals and vitamins.

Sea cabbage has a salty and cold taste, and has the effects of clearing heat and detoxifying, softening and dispersing knots, and diluting water and lowering blood pressure. It is used for heat stroke, swollen cervical lymph nodes, boils, poor urination, edema, high blood pressure, etc. Sea cabbage, which Koreans love to eat, is a type of seaweed, green, usually cut into small pieces, with a stalk in the middle and wavy leaf edges on both sides.

If it is used for a long time, it will also fade and turn greenish-brown. Generally, Korean side dishes like to buy this kind of thing, because it is easy to brown during processing, and usually add a little green food coloring and then dye it green. Wakame is very nutritious, and the taste is also very good, smooth and tender.

Very low in calories and has a satiety effect, similar to kelp. It also has a detoxifying effect.

2. Kelp: Kelp is a large marine brown algae plant that grows in low-temperature seawater, and is a seaweed plant. There are aquaculture along the coast of our country, and there are wild seaside rocks at a depth of 2-3 meters below the low tide line.

It can be applied to mixing, boiling, stewing, stewing and other cooking methods. Kelp is a vegetable with high nutritional value and at the same time has certain medicinal properties. It is rich in mineral elements such as iodine.

Kelp has low calorie content, medium protein content, rich in minerals, studies have found that kelp has a variety of biological functions such as lowering blood lipids, lowering blood sugar, regulating empty joint immunity, anticoagulant, anti-tumor, lead detoxification and antioxidant The sodium alginate salt in kelp has the effect of preventing leukemia and bone pain; It also has a hemostatic effect on arterial bleeding, and oral administration can reduce the absorption of the radioactive element strontium-90 in the intestine. Sodium alginate has a hypotensive effect.

The difference lies in the efficacy and function of the two. Kelp is a seaweed food, with the reputation of the crown of alkaline food, it has the effect of phlegm, dispersion, anti-cancer, anti-cancer has a good effect on anti-cancer, anti-cancer has a better effect, especially the prevention of breast cancer;

2. Kelp contains a large amount of mannitol, which has the effect of diuresis and swelling, so it can lead to kidney failure, senile edema, drug poisoning, etc.;

3. Kelp is rich in mannitol, iodine, potassium, hydrochloric acid, etc., which is very good for the prevention of hypertension, chronic bronchitis, chronic hepatitis, anemia, edema and other nuclear blindness, kelp also contains protein and unsaturated fatty acids, which has a certain preventive effect on heart disease, diabetes and hypertension;

4. Kelp is gelatinous, which can make the radioactive substances in the body be excreted with the stool, thereby reducing the accumulation of radioactive substances in the human body and the occurrence of radiation diseases;

5. Kelp also has the effect of keeping out the cold, people who are afraid of cold in winter can often eat, which can effectively improve their ability to resist the cold, and kelp also has the effect of diuresis and swelling, prevention and treatment of obesity, hyperlipidemia and other diseases;

6. Kelp contains a large amount of iodine, iodine is the main substance of thyroid synthesis, if the human body lacks iodine, it is easy to get thick neck disease, that is, goiter, so kelp is the best food for simple goiter; Heat clearing and detoxification: sea cabbage is a common food in life, containing natural gum and polysaccharides, which can fully promote the absorption and utilization of nutrients in the body, moderate intake has great benefits to the health of the body, can promote the body's metabolism, accelerate gastrointestinal peristalsis, excrete the intestinal toxins and waste and feces from the body, the taste is sweet during intake, for people with spleen and stomach deficiency and cold, we must pay attention to the dosage, excessive intake is likely to cause gastrointestinal discomfort, There may also be diarrhea and bloating.

2. Software dispersion: the iodine content and protein contained in it are very rich, for the appearance of cervical lymphadenopathy and urination is not good, there is a significant improvement effect, the application process needs to be cleaned first, put into boiling water to blanch, software dispersion is a term in traditional Chinese medicine, mainly used for stasis and stasis in the blood.

Sea cabbage is often called "sea mustard green" by the locals, and it has a long stem in the middle, and the two sides are considered "leaves", and it is usually green in the sea, but it is also green when cooked.

Kelp is another vegetable that is long and wide in the form of a flat plane, and the thickness in the middle will be a little thicker than that on the side, which is normally brown in the sea and green when cooked.

They are two kinds of dishes, with different forms and tastes, and the understanding of Shizhi Bu Pai can be understood as the feeling of spinach and rape on the land

Kelp is a type of seaweed, while sea cabbage is a vegetable. Kelp has a long strip of stems about 25 cm in length, while sea cabbage is a head vegetable with many limbs and leaves on each head. They have different flavors and ways of eating them.

There is no difference, we all eat kelp.

1.Difference 1: Species difference, sea cabbage is the algae body of the algae plant Ulvaceae, and wakame is the pterophytae.

2.Difference 2: The appearance is different, the cabbage is oval with oval leaves and wavy edges; Wakame grows like a skirt, the algae are green, and the leaves are pinnate lobes.

Sea cabbage is also known as sea spinach, sea lettuce, sea sticks, moss and so on. The algae are turquoise, solitary or clustered, 10-14 cm high, and often have holes of varying sizes. It grows on rocks in the middle and low tide zones.

Contains chromium and an insulin-like substance that acts very similarly to insulin and stabilizes blood sugar. The rich content of B vitamins makes it able to prevent the occurrence of vitamin deficiencies such as angular cheilitis and night blindness.

<>Wakame is a seaweed plant, the leaf green is pinnate lobes, the leaves are thinner than kelp, the appearance is like a large broken sunflower fan, and it is also like a skirt, so it is named. Wakame is called cabbage in the "Materia Medica" of the Song Dynasty in China, and the sound becomes wakame. There are two types: light dry and salty dry.

Wakame is a seaweed of the brown algae plant Kelp family, known as a sea vegetable. In addition to natural breeding, artificial breeding has begun.

<> wakame is rich in protein, vitamins and minerals, and of course, rich in dietary fiber and a variety of nutrients that are beneficial to the body.

Immunomodulation and anti-tumor wakame are the specialty of wakame, and it also has the effect of preventing cancer, and the seeds of wakame are rich in fucoidan, which is internationally recognized as an active substance with anti-cancer effect.

Wakame is also known as natural spirulina by the Japanese, which is high in nutrition, low in calories, and has a good taste in cold salad.

The calcium content of wakame is much higher than that of milk, and the ability to supplement zinc is much higher than that of beef, so it is extremely beneficial to the development of children's bones and intelligence.