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What are the advantages of laver as an ingredient?


As laver has extremely high nutritional and medicinal value, it contains 24.5% protein, which is more than 9 times the protein content of fresh mushrooms. The content of vitamin A is 67 times that of milk and 20 times that of eggs. In addition, it also contains vitamins B1, B2, PP, calcium, phosphorus, iron, magnesium, iodine, selenium, and other trace elements. Dried kelp contains 343 mg of calcium and 460 mg of magnesium per 100 grams. Seaweed is a typical healthy food with high protein, high fiber, low calories, and low fat, so many people regard it as a treasure among edible seaweed. Laver belongs to seaweed, which is farmed in the sea. It has a special property that is easy to deteriorate after being harvested on shore. Therefore, laver is usually processed into dried 20g pure laver immediately after harvesting and then processed according to demand.

The development of deeply processed products of laver, combined with our diet consumption habits, will, on the one hand, open up a broad domestic and foreign market, provide a new type of nutritional health food for people, on the other hand, reduce the influence of the outside world, improve the viability and competitiveness of the industry.