Why is the water for cooking sea cucumber green?

Green is normal, and water turns green because of sea cucumber food and aquatic plants. Regarding "steaming, frying and boiling", which method is good for sea cucumber? Because sea cucumbers are actually tasteless, people like to add some flavors to the sea and change some practices. In fact, these practices are the most destructive to the nutrition of sea cucumbers.

Nutritional structure of sea cucumber, according to research, sea cucumber, like many fruits, 80% of the important nutritional components of sea cucumber are on the skin of sea cucumber, but not on the meat, such as sea cucumber enzyme, sea cucumber peptide, arginine, etc., and 80% are on the skin. Natural enemies of sea cucumber, oil, sunlight and chemicals. What sea cucumbers are most afraid of are these three substances, which will accelerate the autolysis of sea cucumbers.

Extended data The essential fatty acids of sea cucumber are complete, such as linoleic acid, linolenic acid, EPA, DHA and so on. The essential fatty acid content of Stichopus japonicus is obviously higher than that of other sea cucumbers. Essential fatty acids play an important role in enhancing human immunity and brain function.

Sea cucumber is rich in essential macroelements and microelements, among which the contents of microelements such as iron and zinc are obviously higher than other elements. Iron and zinc are the most needed trace elements in human body, and iron is the main component of hemoglobin.

Baidu encyclopedia-sea cucumber