Why is there foam when boiling kelp and seaweed?

Because kelp contains mucopolysaccharides, which are polysaccharides that play an immunomodulatory role, regular consumption can improve human immunity.

The efficacy and role of kelp.

1.Hypothyroidism.

Because kelp contains a large amount of iodine, iodine is the main substance of thyroid synthesis, if the human body lacks iodine, it will suffer from "thick neck disease", that is, hypothyroidism, so kelp is the best food for people with low thyroidism.

2.Diuresis reduces swelling.

Kelp also contains a lot of mannitol.

Mannitol has the effect of diuresis and swelling, and can prevent and treat kidney failure.

Senile edema, drug poisoning, etc.

3.Prevention and treatment of wealth disease.

Mannitol in kelp is associated with iodine, potassium, niacin.

and other synergistic effects on the prevention and treatment of arteriosclerosis and hypertension.

Chronic bronchitis, chronic hepatitis, anemia, edema and other diseases have good effects. High-quality protein and unsaturated fatty acids in kelp are useful for heart disease and diabetes.

Hypertension has a certain prevention and treatment effect.

4.Reduces radiation sickness.

Kelp gum can promote the excretion of radioactive materials in the body with the stool, thereby reducing the accumulation of radioactive materials in the human body and reducing the incidence of radiation sickness. Regular consumption of kelp can leave hair moisturized and jet-black.

5.Cold. Kelp also protects against the cold. People who are afraid of cold in winter often eat it, which can effectively improve their ability to withstand the cold.

6.Anti-cancer and anti-cancer.

In recent years, studies have found that seaweed foods such as kelp, seaweed, and seaweed have anti-cancer and anti-cancer effects. Among them against colorectal cancer.

The role of breast cancer prevention and treatment has been well established. According to the United Nations Health Organization.

According to statistics, Japanese women almost do not suffer from breast cancer, and the main reason is that they eat a lot of kelp. American women suffer from breast cancer, mainly because they eat less kelp and eat more meat and milk. According to the statistics of relevant experts, the elderly who eat kelp for a long time have an average lower prevalence rate of 5 8 years and an average increase in life expectancy of 4-8 years.

Because kelp and nori have bio-slime, there will be foam when cooked. This foam has no peculiar smell and can be skimmed. Cook for a longer time and the foam will disappear.

The kelp hasn't been washed, has it? There is sand on top of the kelp, which should be cleaned.

The differences between kelp and nori are as follows.

1. The families and genera are different.

Kelp is a large marine brown algae plant that grows in low-temperature seawater, belonging to the family Brown Algae, Kelp family.

Nori is a collective term for an alternate algae in the sea. Red algae, red hairy cabbage.

2. The appearance is different.

The color of seaweed is purple-red, greenish-purple, and black-purple, but when dried, it is purple.

The body of kelp algae is brown and long, leathery, and the algae are clearly divided into holders, stalks, and leaves. The holder is pseudoroot-shaped, the stalk is thick and cylindrical, and the upper part of the stalk is a wide and long banded blade.

3. Nutrition is different.

Seaweed is not only delicious, but also nutritious, and its iodine content is very high, so it was used in ancient times for the Great Neck Disease caused by iodine deficiency, which is now called "goiter". Because seaweed has the function of softening and dispersing knots, it can also be eaten for people with other lumps.

Kelp is a seaweed that is high in iodine. The iodine and alginic acid extracted from it are widely used in medicine, food and chemical industry. Iodine is one of the essential elements of the human body, iodine deficiency will cause thyroid swelling, eat more kelp can prevent and treat this disease.

It also prevents arteriosclerosis and reduces the accumulation of cholesterol and lipids.

Kelp is a large marine brown algae plant that grows in low-temperature seawater, belonging to the family Brown Algae, Kelp family. The sporophyte is large, brown, flattened and band-like, up to 20 m long. It is divided into blades, stalks and holders, and the holders are pseudoroot-shaped.

The kelp is pictured below.

Nori is a collective term for an alternate algae in the sea. Red algae, red hairy cabbage. The algae are membranous and are called phyllodes.

Purple or maroon-green. The shape varies depending on the species. Seaweed is a marine red algae.

The phyllodes consist of a layer of cells embedded in a thin layer of glia, dark brown, red, or purple. Nori fixator disc-shaped, false root filamentous. It grows on rocks in the intertidal zone of shallow seas.

There are many types, mainly striped seaweed, altar seaweed, sweet seaweed, etc.

Seaweed is pictured below.

I think in terms of appearance, one is purple and one is green, one is thin and one is thick, it seems that seaweed is also used for soup, and kelp can be used for soup and vegetables, both of which contain iodine.

All I know is that kelp is generally about the width of a book. And the seaweed is a little bit of it, and everyone thinks that the seaweed must be purple. Yes, the nori will be purple. However, the water will not change color when soaked in water, and if the water changes color, it will be stained.

Nori is not purple at all times, and fresh nori is dark green. If you leave it for a year, it will turn purple, so it is either fresh or stock. A lot of supermarkets are stocked, and I don't eat that!

They are all seawater grown. Kelp is wild deep-sea kelp.

The kelp is thick and large, and the nori is thin and small.

In the simplest, kelp is large and nori is small.

Hello friends.

If the kelp is boiled for a while like seaweed, so thin, then it must be inedible, kelp is generally much thicker than seaweed, and if the doctor's order becomes like that, there must be a problem with kelp.

Kelp is not normally cooked to the appearance of seaweed.

The kombu becomes like nori after boiling for a while, and in this case, it can be decided whether or not to eat it further depending on the taste, etc.

This should be inedible, it may be that you have been using this kelp for a long time, so it is recommended that you do not use it.

After boiling for a while, the kombu becomes like seaweed, and it is no longer edible, indicating that the kombu is no longer fresh.

It can be eaten together without poisoning. However, it is not easy to cook together, and the seaweed is cooked when scalded with boiling water, which means that if these two must be together, you will have to say which one comes first and which lasts.

Seaweed is rich in nutrients, and has the effect of softening and hardening phlegm, clearing heat and diuretic. It is mainly used for the treatment of gall, scrofula, edema, obesity, etc. Eating more seaweed has a good effect on gastric ulcers, and has a good effect on delaying aging, preventing anemia, preventing tooth decay, night blindness, lowering blood pressure, lowering blood lipids, and lowering cholesterol.

Kelp and seaweed are matched, if it can be eaten regularly, it has the effect of light water and dampness, and fat removal. For fat women, in order to achieve a toned figure, they can often eat kelp seaweed soup, and the effect will be significant.

Probably not

The two of them should be of the same kind

Because the osmotic pressure in their cells can be in balance with the seawater.

In order to adapt to the salinity of seawater and maintain osmotic pressure in the cells of kelp and seaweed, the concentration of salt in the cytosol is high. Once organisms are put into fresh water, the cells in their bodies will penetrate into the cells in order to balance the concentration inside and outside the cells (low concentrations will penetrate into high concentrations), causing cells to burst and organisms to die.

Similarly, if organisms living in fresh water are put into seawater, their cells will also be affected by osmotic pressure, in order to balance the concentration inside and outside the cell, so the fresh water in the cell will penetrate into the seawater outside the cell (the low concentration will infiltrate the high concentration place), resulting in cell dehydration and organism death.

Before buying laver, we need to understand that laver is divided into green-purple and black-purple, which is affected by the relationship between different environments and growth periods, and its nutritional value is the same.

1. Color. Normally, the brownish-green, yellowish kelp is normal. After the kelp is pickled or dried, it has a natural dark green or dark green color, and the color is too bright. If you see dark green kelp, it may be fresh kelp that has been boiled, and after boiling, it will become like this, and this kelp is often used as a cold dish.

There is one color of kelp that needs to be noted, and that is the somewhat emerald green kelp, which may have been soaked in added pigments, and we try to avoid buying this kelp.

Regular consumption of kelp and seaweed can prevent thyroid disease, because iodine is an important substance for the synthesis of thyroid hormones, and long-term iodine deficiency in the body will affect the synthesis of thyroid hormones and the development of the thyroid gland, and you will get endemic goiter, that is, big neck disease

Kelp, seaweed and other seafood algae are rich in iodine, and regular consumption can prevent big neck disease

Theoretically, yes, but they are relatives, which is like stewing a cousin and cousin in a pot, they will inevitably die, and they will inevitably cry bitterly when they see their relatives, so the soup will be very salty and salty.

The biggest difference between kelp and seaweed is in appearance!