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Differences and Origins of Nori and Kelp: Different Delicious Legends from the Same Ocean

Biological Classification: The "Distant Relatives" of Red Algae and Brown Algae


The Core Differences Between Nori and Kelp

Biological Classification: The "Distant Relatives" of Red Algae and Brown Algae

Nori: Belongs to the red algae phylum, processed from Porphyra, with a simple structure, no differentiation into roots, stems, or leaves, appearing as sheets or films.

Kelp: Belongs to the brown algae phylum, large sporophyte, brown, flat ribbon-like, divided into blades, stipes, and holdfasts (root-like), up to 20 meters long.

Morphological Features: Green Crispy Sheets vs Brown Wide Strips

Nori: Freshly green or dark green, soft texture; becomes brittle when dried, often made into thin sheets, such as snack nori sheets.

Kelp: Freshly olive brown, turns dark brown or blackish brown when dried, thick blades with wavy edges, attached to rocks or ropes for growth.

Uses: Snack King vs Kitchen Staple

Nori: Mainly used for snacks (such as nori sheets), sushi, rice balls, or as a seasoning (such as nori powder) to add umami flavor.

Kelp: Commonly used in soups (such as kelp soup), cold dishes, stews (such as kelp pork rib soup), also used to extract minerals like iodine and potassium, or used medicinally (called kombu).

Nutritional Components: Low Sodium Antioxidant vs High Iodine Thyroid Support

Nori: Rich in protein, dietary fiber, vitamins (A, E, B complex), and minerals (iron, calcium, iodine), low in sodium, suitable for people with hypertension.

Kelp: Extremely high iodine content (about 2400 micrograms per 100 grams), a natural food to prevent goiter, also rich in dietary fiber, aiding bowel movements.

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