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If we want to eat a healthy diet, sea vegetables should not be missing from our diet. They contain vitamin A, B1 (thiamine), C and E, as well as vitamin B12, an essential compound for the body to develop its neuromotor functions properly and to have enough iron in the blood.
They also supply the body with minerals that protect nails, skin, blood, muscles and bones, as well as trace elements such as cobalt, fluoride and calcium, which in small amounts help maintain the body's metabolic processes.
Seaweed act directly on the blood, alkalizing it if it is very acidic and reducing excess fat. Darker varieties such as kombu and wakame contain alginic acid, a substance that removes toxic metals from the intestines.
They taste quite pleasant and accentuate the aroma of the other ingredients. They can be added to soups, legume dishes and salads, as well as cooked with vegetables.
Some kinds of edible algae are:
Dulse: it has 30 times more potassium than bananas, and 200 times the iron content of beets. It can be added raw to salads and sauces, in soups, steamed, cooked or fried.
Nori: Brown seaweed, sold in rectangular sheets, has the same amount of vitamin A as a carrot, and twice the protein of some meats. It is mainly used to roll sushi or sprinkled on rice and pasta.
Hijiki: Dark blue algae, shaped like spaghetti, contains 14 times more calcium than non-skim milk.
Kombu: brown seaweed, sold in strips in about 30 cm. long, it has a high phosphorus content. It is used in soups, stews, salads or cooked with legumes.
Agar-Agar: mixture of eight different types of red algae, is used to replace animal gelatin. With it, fruit and vegetable jellies are made. It is also used to thicken sauces.
Spirulina: Greenish blue in color, it is a great source of protein. It can be sprinkled on any food or mixed with orange juice.