The common ingredients in our daily diet come from one type of food – algae. Although its appearance may not be stunning, it has rich nutritional value and is particularly refreshing and can relieve greasiness. It is especially suitable for pairing with meat. In fact, algae are lower plants that are embryo free, autotrophic, and reproduce through spores. As a gift from nature, their nutritional value is constantly recognized and gradually becomes one of the important dishes on residents’ dining tables. This article will explore the nutritional value of algae.

1. High protein, low calorie

The protein content in algae is very high, such as 6% -8% in dried kelp, 14% -21% in spinach, and 24.5% in seaweed;

Algae are also rich in dietary fiber, with a crude fiber content of up to 3% -9%.

In addition, its medicinal value has been confirmed through research. Regular consumption of seaweed has significant effects on preventing hypertension, peptic ulcer disease, and digestive tract tumors.

2. A treasure trove of minerals and vitamins, especially high in iodine content

Algae contain various essential minerals for the human body, such as potassium, calcium, sodium, magnesium, iron, silicon, manganese, etc. Among them, iron, zinc, selenium, iodine and other minerals are relatively abundant, and these minerals are closely related to human physiological activities. All kinds of algae are rich in iodine, among which kelp is the most iodine rich biological resource on Earth, with an iodine content of up to 36 milligrams per 100 grams of kelp (dry). Vitamin B2, vitamin C, vitamin E, carotenoids, niacin, and folate are also abundant in dried seaweed.

3. Rich in bioactive polysaccharides, effectively preventing thrombosis formation

Algae cells are composed of viscous polysaccharides, aldehyde polysaccharides, and sulfur-containing polysaccharides, which vary among different types of algae. Cells also contain abundant polysaccharides, such as spirulina which mainly contains glucan and polyrhamnose. Especially the fucoidan contained in seaweed can prevent the coagulation reaction of human red blood cells, effectively prevent thrombosis and reduce blood viscosity, which has a good therapeutic effect on cardiovascular patients.