Nutritional value of laver

Porphyra has high nutritional value and contains many essential nutrients for human body. The content of protein is more than 9 times that of fresh Lentinus edodes, and protein is 26.2g per 100g of laver. It is also rich in vitamins A, B, B, C and trace elements such as iodine, calcium and iron.

According to the characteristics of algae marginal cells, algae scientist Zeng Chengkui divided the subgenus Porphyra into three groups:

(1) In the whole Porphyra group, the leaves have smooth edges, and the shapes of marginal cells are the same as those of other vegetative cells.

(2) In Porphyra yezoensis group, there are obvious spikes at the edge of leaves, which are composed of 1 or several cells;

(3) In the marginal group of Porphyra, the leaf is composed of several rows of degenerated cells.

Extended data:

Vitamins:

The contents of vitamin C, carotene, vitamin B 1, B2 and vitamin E in laver are higher than those in eggs, beef and vegetables, and the contents of nicotinic acid, choline and inositol in laver are also very high. However, the numerical values of different lavers are quite different, which is related to the types of lavers on the one hand, and the growth period and processing methods of lavers on the other.

Porphyra is an ideal source of natural vitamin B 12. Dried laver is rich in bioactive vitamin B 12, and vitamin B1.49 μ g1.51μ g per 100g laver.

Porphyra contains five bioactive vitamin B 12 compounds (cyanocobalamin, hydroxycobalamin, cobalamin sulfite, cobalamin adenosine and methylcobalamin), among which the content of vitamin B 12 coenzyme (cobalamin adenosine and methylcobalamin) is 60%.

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