Lianyungang Seaweed

Lianyungang Seaweed

Lianyungang Seaweed is a geographical indication certification trademark.

　　Seaweed (laver), commonly known as suo cai, also called zi cai or zi ying, refers to the edible leafy algae species within the genus Porphyra of the family Bangiaceae in the red algae phylum (Rhodophyta). Seaweed is highly nutritious, with a protein content exceeding that of kelp, and is rich in carotene and riboflavin. Every 100g of dried seaweed contains 24–28g of protein, 0.9g of fat, 31–50g of carbohydrates, 330mg of calcium, 440mg of phosphorus, 32mg of iron, 1.23mg of carotene, 2.07mg of riboflavin, 5.1mg of niacin, 3.4g of alanine, 3.2g of glutamic acid, 2.4g of glycine, 2.6g of leucine, and 1.4g of isoleucine. Its levels of protein, iron, phosphorus, calcium, riboflavin, and carotene rank the highest among all vegetables, hence seaweed is also known as a “nutritional treasure trove.”

　　　　(1) Protein and Amino Acids The bioactive compounds in seaweed are very important for plant life activities. Edible seaweed generally contains 24%–28% protein, far higher than most common vegetables, and is rich in essential amino acids required by the human body. The amino acid composition of seaweed protein includes a high proportion of neutral and acidic amino acids such as alanine, aspartic acid, glutamic acid, glycine, and proline, a characteristic not found in any terrestrial vegetable plants.

　　　　(2) Fat Compared to terrestrial plants, seaweed has a low fat content, usually below 1%. Among the fats in seaweed, the saturated fatty acid palmitic acid accounts for the majority, about 20%; myristic acid and stearic acid are present in smaller amounts, each around 2%. In contrast, it contains a relatively high amount—10% to 30%—of beneficial unsaturated fats such as linoleic acid, linolenic acid, or octadecatetraenoic acid, which have excellent health benefits. Even better, eicosapentaenoic acid (EPA), often referred to as “brain gold,” is found in seaweed at an impressive level of up to 30%.

　　　　(3) Vitamins Seaweed contains a variety of vitamins, and its B-vitamin content is on par with that of vegetables. Especially notable is its high level of vitamin B12, which is almost non-existent in terrestrial plants. By dry weight, the vitamin B12 content in seaweed is comparable to that of fish, and it also has a high vitamin C content. Vitamin B12 helps activate brain nerves, prevent aging and memory decline, and improve symptoms of depression.

　　　　(4) Inorganic Substances Because seawater contains extremely rich inorganic components, and seaweed has the ability to absorb and accumulate these inorganic substances from seawater, the inorganic content in seaweed is extremely abundant.