Wando-gun Reveals Nutritional Relationship Between Seafood Excellence and Seawater Components

A study has revealed that the excellence of seafood from Wando, Jeollanam-do, originates from the influence of the seabed's maekbanseok (basalt) bedrock, tidal flats, and seawater components.

Wando County announced on the 27th that it held a final report meeting on the 19th regarding the "Nutritional Relationship between Seawater Components and Seafood in the Wando Area" after conducting a research project to establish scientific evidence on the relationship between the marine environment and the nutritional value of seafood.

At the final report meeting, Professor Kim Jeong-bin of Suncheon National University and Professor Kim Tae-hoon of Chonnam National University presented the results of their analysis of the chemical components of coastal seawater in the Wando area and the nutritional correlation between seawater and seafood.

Professor Kim Tae-hoon conducted a seasonal investigation of nutrient salts and trace metal components in seawater around seafood farms in Wando.

The investigation found that among the seawater in the Wando area, the amount of carbon absorption by organic matter was the highest compared to the control group.

Additionally, the analysis of elemental content in Wando seafood showed high levels of potassium, sodium, and zinc due to the geochemical influence of tidal flats and rocks. Rocks and tidal flats in abalone and clam harvesting areas contained potassium, sodium, iron, and zinc.

Seaweeds such as miyeok (Undaria pinnatifida) and dashima (Laminaria japonica) were found to be rich in essential amino acids, while clams and cockles generally had high levels of iron and zinc.

In particular, most of the Wando sea area is formed by maekbanseok, which has excellent purification properties, contributing to a clean marine environment. It also produces abundant nutrient salts essential for seaweed growth, supporting the habitat of diverse species.

Shin Woo-cheol, the mayor of Wando County, said, "Based on these research results, we will promote the excellence of Wando seafood to help activate consumption."

Reporter Bang Je-il zeilism@asiae.co.kr

This content was produced with the assistance of AI translation services.