Is laver and seaweed vegetarian or meat? Why?

It is vegetarian, and all plants, especially kelp, are rich in nutrients and can supplement trace elements.

Porphyra, also known as "Ziying", "Zizai" and "Suocai", belongs to Cruciferae. Porphyra is distributed all over the world and grows on rocks in shallow intertidal zone. The growing period is 65438+February to May of the following year. There are many kinds of laver, and more than 70 kinds have been found. The main varieties are Porphyra haitanensis, Porphyra yezoensis and Porphyra rotundifolia. [Morphological characteristics] Porphyra haitanensis is also divided into three parts: leaves, petioles and fixators. Different kinds of leaves have different shapes and sizes. Porphyra haitanensis has a long leaf shape, a wide base, a tapering top, a film-like leaf and few wrinkles at the edge. Naturally grow 30-40 cm long and 3-5 cm wide. The leaf length of improved varieties can reach 1 ~ 2 meters. All processed lavender is dark purple and full of luster.

Seaweed is the trade name of Porphyra yezoensis, which is called seafood in English and Nori in Japanese and English. Japan and South Korea are big consumers of seaweed, and sushi cooked in Japan is one of the common consumption patterns. Seaweed products are divided into three categories. 1. dried seaweed is available in all specifications except ABCD. Can be used for: 1, raw materials for processing roasted seaweed and seasoned seaweed. 2, make sushi rice directly, delicious. 3, soup (plus favorite seasoning is particularly good) shelf life of one year, plateau, field, military supplies, emergency vegetables, vegetarians quickly supplement nutrition, family soup, summer cold salad. 4, fried seaweed, unique taste. Second, seasoned seaweed, also known as delicious seaweed, mainly includes 12 cut, 10 cut, 8 cut and slice. Because of the rich nutrition and reasonable structure of seaweed, seaweed food has gone beyond the scope of snack food, which is a good product for children and adults to supplement nutrition, health and longevity, and is consumed by working-class people. Fragments are used to make soup, noodles, porridge and so on for babies. 3. Roasted seaweed 1. Rice flour food wrapped with rice fruit forms a new product, which increases nutrition and taste. 2. Sushi seaweed is generally used to wrap sushi rice. It is a way of consumption originated in Japan, and its taste is mouth-watering. 3. The shredded seaweed can be used to mix noodles or mixed with other foods. 4. Porphyra powder and granules are used for mixed rice flour food. The product is seaweed-flavored food, which has increased nutrition and taste. Some large, medium and small food enterprises at home and abroad have begun to adopt them, and their products are well received by consumers.

Porphyra, a red algae plant, has three colors: red purple, green purple and black purple, but it is purple after drying. Although this purple marine plant belongs to algae, it can be cooked and eaten, so it is named laver.

The iodine content of laver is 18000 μ g/kg (grain and vegetables only have 10 digits), which is one of the best iodine-rich foods. Whole grains are the staple food that must be eaten every day, but the plant protein contained in whole grains lacks lysine. Lysine is an essential lysine. Without it, the utilization rate of protein in staple food will be greatly reduced. The lysine content of laver is about 5 times that of rice, instant noodles, rich powder and dried noodles, and 9 times that of pie and fried dough sticks. If you give your baby noodles, put some seaweed; Have a bowl of seaweed soup when eating rice; When eating big cakes and deep-fried dough sticks, a bowl of seaweed wonton can easily play a "supplementary role of protein", and the protein in the staple food will be upgraded. Porphyra is rich in iron and vitamin B 12. Iron and vitamin B 12 are both essential nutrients for hematopoiesis, so laver is an excellent food for enriching blood and losing weight. In addition, laver is rich in choline, which can enhance memory and calcium, which can promote the growth and health care of baby's bones and teeth.

How to eat laver: rice, bibimbap, soup and cooking. But before soaking, change it two or three times to remove toxins and pollution. (The above is a random copy,:)

Now, algae must be a kind of marine plants. I think this is true, but I really can't know which family and which order it belongs to. I think I can only say that most or all seaweed should be laver, or made of laver. If the laver you bought is made of laver, congratulations, all the nutrients of the above laver are contained in your laver. If you bought instant seaweed, congratulations. The toxins and pollution of the above seaweed have been treated, so just eat it boldly ~

So why is laver green and laver black? The answer is because laver has not been baked, and it also contains chlorophyll, so fresh laver will turn green as long as it is heated, and dried laver will turn green as long as it is heated to 100 degrees. If you don't believe me, you can try roasting it in your pot, and you can be sure that laver will become "seaweed" in an instant. So color has nothing to do with nutrition, so don't look at the problem with colored eyes.

So why is laver so much more expensive than laver? As mentioned earlier, seaweed must be processed and picked, and it needs to be rinsed, crushed, sterilized at high temperature and high pressure, dehydrated and baked. The natural cost will also increase. It should be noted that baking will increase the flavor of laver after baking with open flame, which is also a common processing method of instant laver. What I just said is only preliminary processing, that is, the so-called original seaweed. If it is seasoned seaweed, it needs secondary processing, adding seasoning, high temperature and high pressure sterilization again, dehydration and drying. So seaweed will be more expensive than laver.

The same seaweed, why is there a difference in price? There must be a difference in quality. Now the ready-to-eat laver on the market is basically Porphyra yezoensis in the north, which is more expensive than spherical laver in the south. But the difference of raw material quality is mainly the difference of choice, which has nothing to do with nutrition. Porphyra grows with parasites, so it has "bug eyes". In addition, there are some common diseases of laver-spots, which have no effect on nutrition, but are not beautiful. Naturally, such laver cannot be placed on supermarket shelves as a snack food. In addition, the differences in equipment and technology during processing will also affect the cost. This quality gap in processing has little effect on most seaweed foods, but it has a great influence on the seaweed wrapped rice for sushi, because the seaweed wrapped rice is large and the selection of pressing equipment and raw materials is more stringent. The most important thing is that there can be no gaps, and you can't see white rice after the rice is wrapped. This requires that good rice seaweed must be uniform in thickness, not thick, but thin. Thick seaweed will not show rice, but sushi will turn into beef tendon after it is wrapped. Of course, your teeth are good enough, great and delicious, and it doesn't matter how thick the seaweed is.

Another thing to remind you is that the packaging, as long as it is baked seaweed, has an ultra-low moisture content, far lower than the surrounding air, which makes baked seaweed very easy to absorb moisture. The growth of bacteria is closely related to the humid environment. Once seaweed absorbs water, it will easily breed bacteria. Therefore, the shelf life of laver or seaweed baked in the supermarket is marked as 3 days. In addition, seaweed for sushi is more afraid of absorbing moisture, because this large piece of seaweed is like a piece of paper. If it absorbs water, it will be uneven. Even if it does not deteriorate due to moisture absorption, seaweed will become like waves, which will greatly affect the mood when wrapping rice. When wrapping rice, be sure to wait for the rice to get cold. This is the truth about Toya.

To put it bluntly, seaweed used for sushi is laver, and it must be big and thin, but it can't have holes, and it must be cooked before eating, because it will be stuffed into your mouth after you wrap the meal ~