Since ancient times, coastal fishermen have known to use cartilage as a nutritious essential food source to nourish the body and help support the treatment of some folk diseases.
Nowadays when science develops, people have discovered many health-friendly ingredients in cartilage, such as axitamin, vitamin A, B2, calcium, iodine.
According to GS. Words - General Secretary of the Vietnam Nutrition Association, using proper seaweed cartilage will be a complement to the body for many essential minerals such as calcium, magnesium, zinc and some essential amino acids and many important vitamins like vitamins A, C, B12 ... Many researches on medicine and pharmacy show that cartilage helps to limit thrombosis, anti-coagulation, anti-atherosclerosis, inhibit virus activity.
For diabetes, the carrageenan from cartilage can absorb water and slow down the emptying of the stomach, thereby reducing the danger of an increase in blood sugar that occurs immediately after a meal ...
Seaweed cartilage is often used to cook tea, make jelly, salad and as an additive in dishes ...
In addition, there is the effect of absorbing toxic substances in the human body and being excreted through the excretion.
Therefore, seaweed in general and cartilage in particular are not only a source of food to prevent malnutrition and goiter for highland people but also very necessary for people in urban areas and industrial parks.