Wakame and kelp, both of which are green treasures in the ocean, are loved by people. However, many people often confuse the two and think that they are the same food. So, is wakame really kelp? Next, we'll take a look at this issue together.
First of all, from a taxonomic point of view, wakame and kelp both belong to the phylum Brown Algae and are a type of seaweed. They are both multicellular marine plants that grow in shallow or humid areas. However, although they both belong to the phylum Brown Algae, in a finer taxonomy, wakame and kelp belong to different genera, respectively. Wakame belongs to the genus Wakame, whereas kombu belongs to the genus Laminari.
Secondly, in appearance, wakame and kelp are also different. Wakame has thin leaves, a skirt-like shape with wavy folds at the edges, and a dark green or brownish-green color. Kelp, on the other hand, has thicker leaves, a ribbon-like shape, smoother edges, and is dark brown or black in color.
In addition, wakame and kelp also differ in their nutritional value. Wakame is rich in protein, minerals and vitamins, especially iodine, which has a certain effect on the prevention of diseases such as goiter. Kelp is rich in dietary fiber, alginic acid and a variety of trace elements, which help lower blood pressure, regulate blood sugar and blood lipids.
In summary, although wakame and kelp belong to the phylum Brown Algae, there are certain differences in classification, appearance and nutritional value. Therefore, we cannot simply equate wakame and kelp. While enjoying the deliciousness and nutrition of these two green treasures of the sea, we should choose the right ingredients according to our needs and preferences.