Nutritional components of kelp: rich in protein, fat, carbohydrate, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B 1, vitamin B2, nicotinic acid and iodine. Iodine can promote the function of thyroid gland, which is quite helpful to calorie consumption and body metabolism, so as to achieve the purpose of losing weight and controlling weight.

Kelp also contains a lot of unsaturated fatty acids and dietary fiber, which can quickly remove excess cholesterol from the blood vessel wall and help the secretion of gastric juice, thus achieving the purpose of digestion and greatly helping gastrointestinal peristalsis. The extract of kelp has anti-radiation effect because it inhibits immune cell apoptosis. Kelp is rich in calcium and iodine, which contributes to the synthesis of thyroxine. The combination of these two elements can not only beautify the face, but also delay aging.

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Pregnant women and lactating women should not eat more kelp. This is because iodine in kelp can enter the fetus and baby with blood circulation, causing thyroid dysfunction. As long as pregnant women ensure to eat kelp 1-2 times a week, they can meet the demand for iodine during pregnancy. The arsenic content in kelp is also very high, reaching 35-50 mg/kg, which is caused by seawater pollution.

Kelp cannot be soaked for a long time. Although kelp should be washed with clear water before eating, it should not take too long. Generally speaking, soaking for about 6 hours is enough. If the soaking time is too long, the nutrients in kelp will dissolve in water, and the nutritional value will decrease.

References:

Baidu encyclopedia-kelp