海蜇,质地嫩、脆、清爽,吃起来别具风味。据测定,其蛋白质含量为12.3%、脂肪0.1%、碳水化合物3.7%、无机盐18.7%,并含较多的氨基酸、维生素及碘、镁等微量元素。海蜇皮、头,无论熟食或生食都很可口。目前大多数家庭或一些酒席上,常将海蜇用作冷盘或凉拌菜,由于不易消化,故“脾胃寒弱”者和容易发生腹泻的人不宜多食。所以,将海蜇炖化,或添加调味料煮烂的吃法反倒科学些。 Jellyfish, texture tender, crisp, refreshing, tastes delicious. It has been determined that its protein content is 12.3%, fat 0.1%, carbohydrate 3.7%, inorganic salt 18.7%, and contains more amino acids, vitamins and iodine, magnesium and other trace elements. Jellyfish skin, head, whether cooked or raw food is delicious. At present, most families or some banquets, jellyfish often used as a cold dish or salad, because it is not easy to digest, so “cold and weak stomach,” and prone to diarrhea, people should not eat. Therefore, the jelly stewed, or add seasoning boiled eat rather scientific.