Golden Bay Seaweed

Golden Bay Seaweed

　　Golden Bay Seaweed

　　Seaweed is a large type of red algae, classified as a lower plant and a vegetable of the seaweed category. Its leafy thallus is consumed as a vegetable.

　　Traditional ethnic medicine considers seaweed to be cool in nature, capable of resolving phlegm, softening hard masses, clearing heat, promoting diuresis, nourishing the heart, and lowering blood pressure. Modern research has found that seaweed is highly nutritious, rich in protein (26.7 grams per 100 grams of dried seaweed), low in fat (1.1 grams per 100 grams of dried seaweed), and high in dietary fiber (over 40 grams per 100 grams of dried seaweed). Additionally, the protein composition of seaweed contains high levels of umami components such as glutamic acid and aspartic acid—2043 mg of glutamic acid and 2050 mg of aspartic acid per 100 grams of dried seaweed—making it exceptionally flavorful. Seaweed also contains abundant choline (a type of vitamin), a key component of lecithin and essential for the structure and signal transmission of nerve cell membranes, so regular consumption can help improve memory. Seaweed also includes mannitol, a powerful diuretic that helps reduce swelling. The vitamin content of seaweed is relatively high, with vitamin B2 (1.02 mg per 100 grams of dried seaweed) and niacin (7.3 mg per 100 grams of dried seaweed) both exceeding those of common vegetables by more than tenfold. Seaweed is also a food high in iodine, making it a convenient way for inland residents to supplement iodine by regularly eating seaweed, kelp, and similar foods.