There are many foods in life that are very similar in appearance, taste and color, such as kelp and wakame, and there are always people who are silly and unclear, but in fact, careful observation, the two are not difficult to distinguish.
1. Different families
Wakame and kelp both belong to the large edible seaweed, but are subordinate to different subjects.
Wakame is commonly known as sea cabbage, belongs to the brown algae, kelp order, winged algae, wakame genus of seaweed, wakame is more resistant to high temperatures, so it can grow well in the ocean with warm currents.
Kelp, commonly known as river cabbage, belongs to the brown algae, kelp order, kelp family, and kelp genus. Kelp generally grows on rocks on the seafloor of the subtidal zone, and the growth of kelp is affected by light and temperature.
Wakame belongs to the annual seaweed plant, while kelp belongs to the perennial seaweed plant, which is the essential difference between the two.
2, the shape is different
Wakame juveniles are very similar to kelp juveniles, but when they grow up, their appearance is significantly different from that of kelp.
A whole strip of wakame looks like a large broken sunflower fan, the leaves are relatively thin, there is a clear long handle in the middle, there is a distinct bulge, the color is lighter than kelp, the leaves have cracks in the shape of a skirt, also very similar to the skirt, so it is called wakame.
Due to the growing environment, kelp looks very complete, thick texture, long flat phyllodes, no long stalk in the middle, the whole body is olive brown, dry and becomes dark brown.
A more direct way to distinguish between wakame is that the leaves are thinner than kelp, and the color is lighter and greener than kelp.
3, nutrition is different
In addition to morphological differences, kelp and wakame are also nutritionally different. Both are algae and contain similar nutrients, but there is a clear difference in content:
Kelp contains nearly 10 times more iodine than wakame leaves. Wakame has 1.5 times more calcium content than kelp, 5.9 times more calcium content than kelp, and wakame is superior in magnesium and zinc content.
It should be noted that patients with thyroid disease cannot blindly eat kelp and wakame, but need to determine whether to limit iodine-rich foods under the guidance of a doctor.
Kelp and wakame are good calcium supplements. If there is no high demand for iodine, wakame is a better choice. Moreover, it is also better in magnesium, zinc, iron and content. Even so, relying on individual foods is still unable to meet the needs of the human body, and it is necessary to eat a healthy and balanced combination.
4, the taste is different
Both kelp and wakame contain flavored amino acids such as glutamic acid, which is the main source of their delicious taste. And they are all rich in polysaccharides, which are the main source of their smooth taste.
But the taste of kelp is more crisp and tough than wakame, and it takes longer to cook, while wakame is more tender than kelp, the entrance is dense and delicate, and the taste is more tender than kelp, with some umami sweetness.
5. How to eat kelp and wakame
In terms of taste, kelp and wakame contain flavored amino acids such as glutamic acid, which is the main source of its delicious taste, and they are rich in polysaccharides, which is the main source of its smooth taste, and wakame is more tender than kelp.
Wakame and sea bream are low in calories and low in fat, so people who need to control their weight can eat them often.
6. Selection skills of kelp and wakame
Tips for the selection of dry wakame: when selecting, it is better to be light in dry salt, all green in color, less yellow leaves and dark red in color, and fragrant;
Tips for selecting dried kelp: The color of dried kelp is mostly dark brown or gray-green, the surface is not sticky, the leaves are relatively dry, and there will be a natural sea smell.
Many people mistakenly think that the white frost on the surface of dry kelp is the product of salt analysis or moldy deterioration, which is actually wrong.
The white frost on the surface of dry kelp is mannitol produced after the weathering of plant alkali, which is not only harmless, but also highly nutritious, so when buying dry kelp, you must pick a layer of white frost on the surface.
7. Foaming of dried kelp
After washing the dried kelp, first steam on the pot for 30 minutes, then take out and rub the surface with baking soda or alkali noodles, rinse with water and then soak in cold water for 2 to 3 hours. When it is easy to tear it apart by hand, it means that the kelp foam is complete. Treat kelp in this way so that it will not be black and hard!
Edited by / Huang Qianwen
Information / High Quality Of Life Home