Wakame contains a variety of nutrients, according to a preliminary analysis of crude protein per g of dry products containing 11.6g, 0.32 sperm fat, carbohydrates 37.81g, ash 18.93g, also contains a variety of vitamins, crude protein content than kelp Its taste also exceeds kelp. Wakame is not only a kind of edible brown algae, but also can be used as a raw material for extracting alginic acid.
At the same time, wakame, known as smart food, beauty food, healthy food and green sea cucumber, is a natural treasure house of trace elements and minerals. It contains dozens of essential amino acids, calcium, iodine, zinc, selenium, folic acid and vitamin A. , B, C and other minerals. Wakame is 10 times more calcium than "King of Calcium" and 3 times more zinc than "Zioni". 500 grams of wakame is equal to 21 pounds of spinach, 1.5 kg of carrots containing vitamin C, and the protein quality is equal to 1.5 sea cucumbers. It contains more iodine than kelp, and is rich in amino acids, crude fiber and other trace elements, which is extremely beneficial to children's bones and mental development. Wakame also has the characteristics of high nutrition and low calories, which is easy to achieve weight loss, clean up the intestinal tract, protect the skin, and delay aging. It is a favorite dish for many women. Japan is a world-recognized longevity country, and one of the main reasons for this is that wakame must be on the table every day. Wakame has become an essential dish for children and students in Japan and South Korea. The alginic acid and the phycocyanine sterols contained in the wakame's mucus have the function of lowering the cholesterol in the blood, facilitating the excretion of excess sodium ions in the body, preventing the occurrence of cerebral thrombosis, improving and strengthening blood vessels, preventing arteriosclerosis and reducing high blood pressure and the like The role.
Japanese wakame has a long history of cultivation, and is also a major consumer country. It is a world leader in the research on the relationship between nutrition and human health of wakame. Mr. Nishizawa is a well-known expert on algae biochemistry in Japan. He has been engaged in research on the relationship between nutrients, pharmacology, and human health of seaweed for many years. His book "King of Seaweed - Wakame" has passed numerous investigation results. And experimental data, expounded the nutritional value and medicinal value of Wakame, especially the special effects in the prevention and treatment of hypertension, adult diseases, and other scientific aspects, and listed the scientific method of edible Wakame, is a This book is a good book on basic knowledge, nutritional value, efficacy and mechanism of Wakame.
Japanese people began to eat seaweed from the beginning of the BC, which was fully confirmed from the excavation of the remains of Bellow. In addition, the Okinawan Shrine in Kitakyushu City, Japan, and the Sumiyoshi Shrine in Shimonoseki City, which is on the other side of Kitakyushu City, still keep the morning of the Spring Festival every year. The Shrine’s hosts stepped into the sea to hold a wakame harvesting ceremony and harvested wakame. After God promised to declare the tradition of the beginning of the harvest season of the seaweed. Wakame was not only served as an offering in front of God in ancient Japan, but was also one of the offerings dedicated to the Yamato court at that time. Therefore, it is a wakame for the Japanese people since ancient times as an important aquatic product. Wakame is one of China's important export aquatic products.