The difference between Arctic sea cucumber and sea cucumber

In our lives, many people like to eat sea cucumbers, and the nutritional value of sea cucumbers is also very high, but not everyone is suitable for eating sea cucumbers. Some people have special physical conditions and will have allergies after eating sea cucumbers, so you need to be cautious when eating sea cucumbers. Many people think that Arctic sea cucumbers and sashimi look very similar, so what is the difference between Arctic sea cucumbers and sea cucumbers?

There are more than 1,100 species of sea cucumbers in the world, which are divided into sea cucumbers and sea cucumbers depending on whether there are conical fleshy spines on the back of the sea cucumbers.

Sea cucumbers: Yellow Sea Sea cucumber, plum blossom sea cucumber, square sea cucumber, Arctic sea cucumber, etc.

Light ginseng: Solanum ginseng, Ginseng bald, Ginseng tangerineum, etc.

Whether or not sea cucumbers have spines has nothing to do with their nutritional value.

Arctic sea cucumbers belong to the family of sea cucumbers and are produced in cold water about 30 feet underwater in the North Atlantic Ocean in Canada. The annual maximum surface water temperature in this area does not exceed 14°C. The surface freezes in winter. It is rarely visited by people all year round and there is no pollution from industrial, agricultural and human activities around it. Sea cucumbers grown in such an environment do not contain any pollutants in their bodies, and because they grow for a long time, the nutrients and active substances in their bodies are far superior to those of sea cucumbers grown in the Yellow Sea and Bohai Sea. Research and analysis by experts from the United States and Canada show that Arctic sea cucumbers are rich in nutrients, with a protein content of more than 60%, about 15% sea cucumber polysaccharides, and are rich in sea cucumber saponins, vitamins and trace elements. They are low in fat and contain no cholesterol. Therefore, Arctic sea cucumbers are the best health-promoting sea cucumbers. Compared with the Yellow Sea and Bohai Sea sea cucumbers, except for the slightly lower protein content, other ingredients are higher than those of sea cucumbers, such as sea cucumber polysaccharides, sea cucumber saponins, trace elements, etc., and it does not contain heavy metal pollutants such as lead and mercury.

Different origins, different growth methods and different nutritional values.

Arctic sea cucumbers (also formerly known as Atlantic sea cucumbers) are produced in the waters of Nova Scotia in the North Atlantic. Production has been on a downward trend in recent years. Local fishermen catch them by trawling, not diving. After capture, they are quickly transported to the cold storage of local processing plants in Canada by refrigerated trucks (the temperature of the cold storage is usually controlled at -4°C). Fresh Arctic sea cucumbers can survive in the -4°C cold storage for up to a week. The processing plant has to go through a series of processes including gutting, cleaning, steaming, boiling and drying the Arctic sea cucumbers in the cold storage within a week. Because the waters where Arctic sea cucumbers grow are sparsely populated, the indigenous residents have no habit of eating Arctic sea cucumbers, and humans have only been able to enter this area in recent years (there was no waterway before), so the age of Arctic sea cucumbers generally reaches an extremely rare 10 years or more. The nutritional value is 3.5 times that of other sea cucumbers, making it a nutritionally superior organism.

Arctic sea cucumbers are rich in nutrients, with a protein content of more than 60%. Sea cucumber polysaccharides account for about 15%. They are rich in sea cucumber saponins, vitamins and trace elements, have extremely low fat content and contain no cholesterol. Nutritionally speaking, compared with the sea cucumbers from the Yellow Sea and Bohai Sea, except for slightly lower protein content, other ingredients are higher than those of local sea cucumbers, such as sea cucumber polysaccharides, sea cucumber protein, and trace elements, and it does not contain heavy metal pollutants such as lead and mercury.