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What are the advantages of laver in terms of nutritional value?


Laver is the treasure of edible seaweed, with high nutritional and medicinal value. Because laver is a kind of sea algae, cultured in the sea, it has a special property is easy to deteriorate after picking, so it needs to be processed into dry laver immediately after harvesting. Dried pan laver contains 24.5% protein, more than 9 times the protein content of fresh mushrooms, the content of vitamin A is 67 times that of milk, 20 times that of egg, in addition to vitamin B1, B2, PP and calcium, phosphorus, iron, magnesium. A variety of trace elements such as iodine and selenium, among which the calcium content of dried laver is 343 mg and magnesium is 460 mg per 100 grams. It is a typical healthy food with high protein, high fiber, low calorific value and low fat.

On the one hand, it will open up the vast domestic market and provide people with a new type of nutrition and health food. On the other hand, it can reduce the dependence of laver deep processing on the external environment and improve the survival and competitiveness of this industry.