Kelp and meat are perfectly matched to achieve nutritional complementarity

Kelp, also known as kelp, is a representative of seaweed, and has been known as a "longevity dish" since ancient times. Kelp contains more soluble dietary fiber, calcium, potassium, magnesium content is also higher, and is an important dietary source of iodine. The calories of kelp are very low, 100 grams of dry kelp is 90 kcal, and 100 grams of water kelp has only 16 kcal of heat. Kelp has a strong sense of fullness and is suitable as a light food raw material for weight loss and weight loss.

Kelp is suitable for pairing with meat foods, especially with meats with high fat content, such as kelp mushroom stewed ribs, golden needle kelp fat beef noodles, kelp knot stewed hoofed bristles, kelp stewed crispy meat and so on. Meat is rich in high-quality protein and heme iron, which can also provide a certain amount of vitamins, while kelp is rich in dietary fiber, which helps reduce the absorption of fat and cholesterol in meat, so the combination of the two can achieve nutritional complementarity.

(National Senior Culinary Technician Zhao Liang)

Source: Xiamen Evening News