All the seaweed are a very present product in the Asian cuisine especially in Japan and china. But also in Europe have been consumed to a lesser extent in places like Wales, Brittany in France and Scotland. Although it is a relatively new product in many kitchens, after the massive implantation of Asian restaurants around the world, they have become popular.
They are currently part of many recipes. It is no longer a new product, so we are going to learn more about them and their properties.
His properties
All the seaweed they are rich in minerals, fiber and protein. They have a very low level of fat. They give us a high level of phosphorus and calcium which makes them very interesting for many diets, especially for people with osteoporosis problems.
They stand out for their high iodine level, a low contribution of seaweed in the diet we cover the need for this trace element. However, people with thyroid problems should monitor their consumption.
They are present in mineral algae such as selenium and zinc as well as iron which together with the high level of Vitamin C that has algae, facilitates its absorption by the body.
Types of algae
Jelly
It is an algae with a high fiber content, which makes it very interesting for digestive problems. It has a low calorie intake.
spirulina
Spirulina stands out for its high contribution of vitamin A and B12 as well as for its high protein content. It is also rich in iron, vitamin E, calcium, phosphorus, magnesium, and antioxidants.
Nori seaweed
It is the algae that is used to wrap the sushi. It is usually sold dried. Very rich in iodine, omega-3, iron, calcium and magnesium. It is credited with the ability to help the body stop cancer cell mutation.
Kombu Seaweed
It is an algae widely used for the production of broths. It is high in iodine and calcium as well as vitamin K, which helps improve blood circulation. It also helps in lowering blood sugar levels. It is an algae that provides a lot of flavor and it was the one that helped to discover the fifth flavor, umami.
Wakame seaweed
In the same way as Kombu, it is used for soups and broths. It is a great flavoring. It has a high calcium intake. It has a good supply of vitamins such as K, A, D, E and B2.
