SEAWEED

What is Edible Seaweed?

Edible Seaweed, also called sea vege is the source of marine life, as well as food and range in color from red to green to brown to black.tables, are aquatic plants called algae (either green algae, brown algae, or red algae. Seaweed contains an amino acid called glutamate— a salty, rich, flavorful taste called umami. Seafood is a popular ingredient in Asian cuisine, especially Japanese food.

Where does the edible Seaweed come from?

Seaweed can be located in marine and oceans environments throughout the world. Although some seaweed is grown directly from its natural habitat, seaweed farming today produces most of the world’s aquatic crops.

Some farmers use saltwater tanks to grow Seaweed; some others have the equivalent of garden plots at sea. These growers cultivate the coast with growth so that the transition can be seen up close, and a healthy crop can be promoted by eliminating any unwanted plants or marine life.

Is Seaweed healthy to eat?

As an edible ingredient, seaweed or sea algae is often referred to as a superfood. In terms of health benefits, it is rich in minerals, antioxidants and vitamins A, C, E, and B12.

Different types of edible Seaweed

Soft and flexible in the water, seaweed is often dried to protect it, and sometimes requires re-watering in a liquid like water or broth before eating. These are some popular types of Seaweed used in cooking.

1. Wakame.

Most famous for providing habitat for many marine species in coastal waters worldwide, kelp (laminaria) forests are also known around the world as Wakame.

Wakame, also known as sea mustard, is a deep green seaweed often found in misosoup.

It has a sweet taste, a silky-smooth texture, and is a good source of omega-3 fatty acids.

2. Kombu.

Kombu is one of the most popular edible Seaweed in East Asia. Hokkaido, Japan’s largest island, is the largest producer of Kombu, but it is also abundant off the coast of California.

Bonito (skipjack tuna) cooked in water with flakes is an essential ingredient in Dashi, a soup stock that contains many Japanese dishes, such as miso soup and ramen.

The Kombu itself is enjoyable, softened in warm water, and served with mirin (Japanese rice wine) and soy sauce. The Kombu is also steeped in water to make a Japanese tea, also known as kombucha, which is different from the popular yeast drink in the United States.

Kombu is a natural flavor enhancer with many health benefits. This enhances the taste of food and drink. Nutritionally, Kombu contains iodine, which is essential for thyroid function, iron, calcium as well as trace minerals. Combo also contains Vitamin A & C.

3. Nori

Nori is occasionally called a purple laver. Nori sea algae is a deep purplish-red seaweed, which turns to dark green when dried.

It is pressed and roasted into dried nori sheets, similar to the process of making paper, and is the most popular type of seaweed in the Western world: Japanese restaurants use nori to wrap sushi rolls and onigiri (rice balls).

While some seawater needs to be reconstituted into the water, norisheets are used dry. Aonori is a powdered form used to flavor traditional Japanese dishes such as yakisoba (buckwheat noodles) and okonomiyaki (pancakes).

One study found an RDI of 2.4 mcg or 100% vitamin B12 in just 4 grams of Noriseaweed

4. Dulse

Dulse is a reddish seaweed from the cold waters of the North Atlantic and North Pacific Ocean. First cultivated a thousand years ago in Scotland and Iceland, dulse has a soft, leathery texture.

The taste is similar of bacon and can be cooked in oil until crispy, making it a popular breakfast in Canada. Dried flakes, chopped, or ground into powder dulse have a wide range of culinary uses. It is used in soups, baked in chips, and even as a meat dish. The Irish folks use dulse to make their famous soda bread.

Dulse has a significant calcium and potassium levels, which help strengthen your bones and make them more flexible. The benefits of dulse includes lowering blood pressure, improving eyesight, and improving the health of thyroid gland.

5. Hijiki

Hijiki is a brown seaweed that turns black when dry and looks like small, slender twigs. It is taken from the rocky shores of China, Japan, and Korea. Hijiki is first boiled and then dried after being cut from the sea. It is often cooked in stir-fries or served with fish.

Hijiki has been a part of Japanese food for many years. It is also abundant in dietary fiber and vital minerals such as iron, magnesium, and calcium. According to Japanese folklore, hijiki helps health and beauty, and thick, dark, lustful hair is associated with a small amount of use.

6. Irish moss.

Irish moss is a purple and red alga located on the Atlantic coast of the United States and Europe. Irish moss resembles a small tree.

Irish moss algae is considered good for swollen skin, and skin conditions ranging from eczema to psoriasis, making it a suitable valuable ingredient for lotions and moisturizers.

7. Sea lettuce.

From the genus Ulva, these edible blue-green algae are found mainly along the coast. It is also called green nori.

Sea lettuce masses can interfere with swimming and foul lines and fishing nets, but it can also house some small invertebrates, such as amphipods. Like lettuce that is grown on the ground, it can also be used in salads and soups. Sea lettuce is also used in ice cream.

They are full of nutrients, filled with medicinal and health-promoting effects. From a nutritional point of view, the main features of sea lettuces are their abundance of polysaccharides, proteins and amino acids, fatty acids, minerals, and vitamins. Therefore, their nutritional value makes them a valuable nutritious food supplement.

Seaweed paper

In 2004, at the Chungnam National University Korea Forest Products Laboratory made a beach porridge. He then hired seaweed paper mills to produce paper from pulp. The key to the success of seaweed transformation to become paper is the discovery of fiber.

Some seaweedproteins, such as asparagus and chlorella, contain all the essential amino acids. This means that marine seaweed can help you get the full range of amino acids.

Nevertheless, seaweed contains a variety of plant compounds that work together for strong antioxidant effects.

Seaweed is rich in antioxidants, such as vitamins A, C, and E, carotenoids, and flavonoids, and all of these protect your body from cell damage.

In addition, unique sugars found in seaweed, called sulfated polysaccharides, promote the growth of “good” gut bacteria.

Seaweed is also thought to have anti-obesity effects. In particular, numerous animal studies have shown that the substance in sea algae is called fucoxanthin, which can help reduce body fat.