What are Sea vegetables?
What are Sea vegetables?
Sea vegetables refer to edible seaweed or algae.
Instead of taking refined salt, Sea vegetables are an excellent choice as it contains natural minerals and rich nutrients.
Sea vegetables has been famously eaten in Asia since ancient times and is thought to have been consumed in Japan as far back as BC. The black sheet in sushi rolls is also a type of seaweed. It is also eaten in the British Isles, northern Europe and parts of Italy, and has recently been adopted in Spain and parts of France.
Essential nutrients and health benefits of seaweed
Sea vegetables are low in calories and carbohydrates but is rich in minerals such as iodine, calcium and potassium, dietary fibre and vitamins.
1. Iodine.
Iodine is an essential nutrient for thyroid health and is popular in Europe, where it is added to refined salt.
Thyroid hormones are essential for an active life, as they stimulate metabolism, activate the brain and gastrointestinal tract and regulate body temperature.
It is one of the nutrients vegans tend to lack, as it is found in dairy products, eggs and seafood, and sea vegetables.
A deficiency of iodine can lead to an underactive thyroid gland. At the same time, excessive intake can increase the risk of thyroid disease, so care should be taken if you are taking iodine supplements.
2. Other minerals
Minerals are essential for maintaining life. Seaweed contains various minerals, including calcium, iron, potassium, copper and chromium.
Even eating a small amount of seaweed can provide many different minerals, so adding seaweed to your diet is recommended for those who want a nutritionally balanced diet.
3. Dietary fibre
Sea vegetables contains high levels of soluble fibre, which dissolves easily in water. Soluble dietary fibres such as alginic acid and fucoidan inhibit the rapid rise in blood glucose levels and cholesterol absorption and regulate the intestinal environment.
4. Vitamins.
Sea vegetables are also rich in vitamins. Vitamin A helps maintain normal skin and mucous membranes, while vitamins D and K help keep a healthy body. Other vitamins include vitamins B1, B2 and B3 (niacin), which maintain healthy skin and mucous membranes.
5. EPA.
EPA, which belongs to omega-3 fatty acids among polyunsaturated fatty acids, is one of the unsaturated fatty acids that cannot be synthesised in the body. EPA is considered to be abundant in bluefish, but it is also found in seaweed. EPA effectively regulates the body’s immune response and prevents and improves hypertension, arteriosclerosis and strokes. It is also said to be effective in lowering neutral fat.
Seaweeds with high umami content and recommended recipes
There are many types of seaweed, but here we would like to introduce some sea vegetables that contain a lot of umami.
Many are sold dried and can be added to salads and soups. As you become more creative, you can expand your range of recipes, including bread and pastries.
Dulse.
Dulse is a red algae seaweed found in the North Pacific and North Atlantic and is known as the ‘parsley of the sea’. It is said to have a salty, rich and oily taste similar to bacons.
It is usually sold dried in flakes or powder. It is an easy-to-cook seaweed that can be added to salads and soups, as well as to bread and pizza.
Wakame.
Originally endemic to East Asia, wakame is nowadays found in many countries due to maritime traffic and aquaculture. As a result, glutamic acid, a flavour enhancer, is more abundant in the stems than in the leaves.
In Japanese cuisine, it is often used in miso soup and salads.
Nori.
Nori is a type of seaweed belonging to the red algae family and is widely used in sushi rolls, rice balls and ramen noodles. In ancient Japan, laver was also a tribute (tax payment) to the emperor.
Nori is sold in the form of thin, dry sheets that are sold.
Most commonly seen are sushi rolls, but in addition to sushi, it can also be used in soups, salads and wraps or wrapped around meat with nori and fried. Nori can also be used as a snack as it becomes crispy when grilled.
Kelp.
Kelp is a cold-water brown seaweed that helps maintain a diverse ecosystem.
It has been produced extensively in East Asia and has been valued in Japan since ancient times as an ingredient in soup stock, and it is a seaweed that forms the basis of Japanese cuisine. It contains a large amount of glutamic acid.
There are many different types of kelp, suitable for salads and stews and tasty in dashi broth. There is also a traditional method of preserving foods such as fish by sandwiching them between kelp.
Where can seaweed be bought?
It can be found in Asian markets, organic supermarkets and health food shops. It is generally sold in a dried state but can be used immediately by rehydrating it in water.
Seaweed contains many nutrients not found in land vegetables.
It is a beautiful natural source of minerals that humans need.
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References
This content is for informational and educational purposes only and is not a diagnostic or therapeutic act. We recommend that you consult your doctor or a qualified health professional regarding specific health questions. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult a doctor before starting any nutrition, supplement or lifestyle programme.