KOYO 식품상식

  해조류
  파래
  

1. 파래의 종류는 한국에는 창자파래(E. intestinalis), 납작파래(E.compressa), 잎파래(E. linza), 가시파래(E. prolifera),격자파래(E. clathrata) 등이 있다. 그 밖에 흔히 파래 종류로 지칭되는 홑파래류(Monostroma)도 포함시켜 지칭하기도 한다. 이들은 대부분 원통 모양을 한 엽상체가 분지하거나 단조(單條)이고, 종류에 따라서는 상부가 엽상(葉狀)으로 퍼진 모습을 하는데, 분류학적으로는 중공(中空)인 원통 모양을 한 종류를 이 속에 포함시키고 있으며 종(種)을 동정하기 매우 힘든 종류가 많다.이들은 바닷가의 조간대(潮間帶) 상부, 특히 민물이 흘러 들어오는 곳에서 잘 자라며, 조용한 조수웅덩이 따위에서 큰 군락을 이루는 경우가 많다. 종류에 따라서 생육시기가 다르지만 보통 늦가을부터 초여름까지 번무하며, 양식용 김 발에도 잘 착생하여 시중에서 팔리는 파래 김의 주종을 이룬다. 파래는 향기가 많고 맛이 독특하여 한국과 일본 등지에서 즐겨 먹는 해산식물의 한 종류로서 단백질 20∼30 %, 무기염류 10∼15 %, 비타민 500∼1,000 IU를 포함하고 있는데 특히 알칼리성 원소가 많은 주요 무기질 식품이다. 다만, 단백질에는 메티오닌 ·리신 등이 들어 있지 않아 영양가는 낮다.
2002-06-21 21:02:34


   

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