Essential Insights on Dried Seaweed

A Brief History of Seaweed (Laver)

Seaweed, specifically purple laver or dried laver, has a rich history rooted in the coastal regions of Korea and Japan. It thrives in the southern seas of Korea and along Japan's coastlines, growing like moss on rocks. The plant features a long, oval body with wrinkled edges, measuring approximately 14-25 cm in length and 5-12 cm in width. The upper part of the seaweed is reddish-brown, while the lower part exhibits a blue-green hue, often appearing purple or red-purple.

Laver is typically visible along the Korean peninsula's coast in October, reproducing from winter to spring before gradually disappearing in the summer. Its name, "sea clothes," derives from its appearance, resembling garments draped over rocks. Easy to cook and delicious, laver has become a beloved food worldwide.

Varieties of Seaweed

Globally, there are about 80 species of seaweed, with South Korea being the largest producer of laver. Korean farmers primarily cultivate three types of laver: Porphyra tenera, Porphyra yezoensis, and Porphyra dentata. Laver is categorized based on processing methods into traditional laver, stone laver, and green laver.

Traditional Laver

Known as "Korean Gim," traditional laver comes in three forms:

1. Dried Laver: Simply dried without any additional processing.
2. Lightly Roasted Laver: Dried and then lightly roasted.
3. Seasoned Laver: Dried, roasted, and seasoned, which is the most popular form globally.

Stone Laver

Stone laver grows wild and is known for its rough texture and holes, but it boasts a superior flavor. There are two types:

1. Ondol-gim: Pure natural laver.
2. Bandol-gim: A mix of farmed and natural laver, preferred for its less rough texture.

Green Laver

Green laver is a blend of general laver and green laver, known for its excellent flavor. It is best enjoyed with a slight roast.

Nutritional Information

Dried seaweed is a powerhouse of nutrients, primarily composed of sugars and proteins. It contains more protein than soybeans and is rich in essential amino acids, making it an excellent source of nutrition.

Key Nutrients in Dried Seaweed

• Proteins: High protein content, surpassing that of soybeans.
• Minerals: Rich in phosphorus (P), magnesium (Mg), calcium (Ca), iron (Fe), zinc (Zn), copper (Cu), and selenium (Se).
• Vitamins: Abundant in vitamins A, B1, B2, C, D, and E. Notably, it has the highest vitamin A content among seaweeds and vitamin B2 levels comparable to meat.
• Calcium and Iron: Contains four times more calcium and iron than spinach or milk.
• Flavor Enhancers: Contains glutamic acid, alanine, glycine, and taurine, which contribute to its delicious taste.

Nutritional Comparison Table

Interesting Facts

• Global Market: The global seaweed market was valued at $4.1 billion in 2020 and is projected to reach $9.1 billion by 2027, growing at a CAGR of 12.6% (Source: Grand View Research).
• Health Benefits: Seaweed consumption is linked to lower cholesterol levels and improved heart health due to its high fiber content and omega-3 fatty acids (Source: Harvard T.H. Chan School of Public Health).

Dried seaweed is not just a culinary delight but also a nutritional powerhouse, offering a myriad of health benefits. Its rich history, diverse species, and impressive nutrient profile make it a valuable addition to diets worldwide.