What is the nutritional value of sea cabbage? How to make sea cabbage delicious

Sea cabbage is salty and cold in nature. It has the effects of clearing away heat and detoxifying, softening and dispersing lumps, and promoting diuresis and lowering blood pressure. Soak the sea cabbage in clean water for a while, blanch it in boiling water, remove it, rinse it and cut it into sections. What are the specific nutritional values? Let's open the encyclopedia knowledge sharing below to learn more.

Contents of this article

1. What is the nutritional value of sea cabbage?

2. How to make sea cabbage delicious?

3. Tips for cooking sea cabbage

What is the nutritional value of sea cabbage?

1. Nutritional composition of sea lettuce (nutrient content/per 100g): nutrient content (per 100g) calories (kcal) 63.00. Every 100g of edible part of sea lettuce contains 47.8g of water, 11.2g of protein, 0.1g of fat, carbohydrates, 4.3g of crude fiber, and a variety of minerals and vitamins.

2. Sea lettuce contains a kind of alginate and selenium, which can reduce the risk of breast cancer, coronary heart disease and heart disease.

3. Sea cabbage is salty and cold in nature. It has the effects of clearing away heat and detoxifying, softening and dispersing nodules, promoting diuresis and lowering blood pressure. It is used for heatstroke, cervical lymphadenopathy, boils, dysuria, edema, hypertension, etc. Pharmacological experiments have shown that sea cabbage has the effect of lowering cholesterol. "Compendium of Materia Medica" records that "it can help with diuresis." "Sea Drugs Materia Medica" records that "it can treat wind-related constipation, five-stomach qi and dysuria, and qi accumulation below the navel. It is suitable to boil the juice and drink it.

How to cook sea cabbage

1. Use tweezers to remove the hair on the skin of the pork belly and wash it. Put water in a pot and bring it to a boil. Put the meat in and blanch it until the blood comes out. Remove the meat from the water, rinse it and cut it into pieces.

2. Soak the sea cabbage in clean water for a while, blanch it in boiling water, remove it, rinse it and cut it into sections.

3. Heat the wok, add the meat, stir-fry the ginger to release the oil, add cooking wine, a small amount of vinegar, and dark soy sauce and stir-fry until the color changes. Add water to cover the meat and bring to a boil over high heat. Add star anise (3 pieces), cinnamon (small piece), bay leaves (3 pieces), cover and simmer for 40 minutes.

4. Add the sea cabbage and continue to cook on low heat for 40 minutes. Add salt and simmer on high heat until the sauce thickens.

Sea cabbage cooking tips

1. I tasted the sea cabbage I bought and found it was not salty, so I just rinsed it in water a few times.

2. Prepare a pot of water, wait for it to boil, then simmer for about three minutes. At this time, prepare a basin of cold water and cool it down after simmering. This is a good way to keep the sea cabbage green. I have seen many recipes with dark colors, which do not look good!