Nutritional Value of Dried Wakame

The above-mentioned salt collection, after being desalted with fresh water or seawater, is placed in a buffer solution with a pH of 8.0 to 9.0 prepared with sodium phosphate and ice vinegar for more than 20 minutes. Then dehydrate and dry to make a dried product. When drying, it is advisable to use the hot air drying method, but due to the high water content of kelp, the drying time is long, so it is not as economical as the method of ventilating and drying in a dark place. Finally, the kelp dried to a water content of 5 to 20% is pressed into a compressed product in a certain shape. If the kelp is dried to a water content of less than 4%, it will break into powder; if it is higher than 20%, it will easily become moldy.

Wakame is a large brown algae with high nutritional value and obvious health benefits. It is mainly produced in clean coastal waters such as China, Japan, and the Korean Peninsula. According to a survey in 1999, the total production of wakame in the world is about 570,000 tons, of which China accounts for about 200,000 tons, accounting for about 35% of the world's total production. However, consumption is only 50,000 tons, less than 10% of the total production. Most of the wakame is sold to the Japanese and Korean markets, of which Japan's annual consumption is about 355,000 tons, accounting for more than 60% of the total production. Japan's population is only one-tenth of that of my country, but its consumption of wakame is more than 6 times that of my country. In addition to eating habits, this shows that wakame is nutritious, delicious, and good for health. Japanese food nutrition experts fully affirm that wakame contains high-quality nutrients and is a healthy and longevity food. Wakame contains sugar, protein, various amino acids and various trace elements and vitamins that are beneficial to human health.