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Why is dried seaweed purple, but turns green after stewing it?

 Last Update: 2021-11-01
 Source: Internet
 Author: User

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Porphyra is a kind of aquatic edible algae, which contains a variety of natural pigments: phycoerythrin, chlorophyll, lutein, phycocyanin, etc.
Among them, the content of phycoerythrin is the highest, so the laver is mostly purple
.
But phycoerythrin is a kind of protein pigment, which is unstable in nature and easily decomposed when exposed to heat
.
When laver is making soup, as the temperature rises, the phycoerythrin in laver gradually decomposes, and chlorophyll becomes the main color
.
Therefore, the seaweed we usually see is purple, and it turns green after being stewed in the soup
.
In addition, some long-term storage of laver will also become green due to the gradual degradation of phycoerythrin; in addition, the color of the water turns red when the laver is soaked in water, which is also because the phycoerythrin dissolves in the water to cause the color to occur.
Changes, these are normal phenomena
.
In addition to pigments, laver also contains protein, essential amino acids, unsaturated fatty acids, vitamins, minerals and other nutrients.
It has high nutritional value.
Laver is one of the sources of natural vitamin B12 and an ideal iodine supplement
.
But we should note that seaweed has a high sodium content, so you should put as little salt as possible when cooking
.

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