Edible seaweed isn't just a fad or probably a food dare out of Fear Factor. Seaweed has been eaten for centuries because of its nutritional value. There are different kinds of seaweed, just like there are different kinds of green, leafy land vegetables. Get to know some of them:
Nori This is probably the most popular seaweed, thanks to the Japanese. Almost all major cities in the world have their sushi bars. Its sweet and meaty flavor is also easily accepted by most people, not only the Asians.
This is the easiest seaweed to get to know because of its taste and, well, it's in sushi. Add this edible seaweed to:
if you toast it lightly in a skillet or pop it in the oven, you've got your own seaweed snack
and ofcourse, wrapped up with rice and your favorite fish and vegetables in sushi, futo maki or California rolls
Nori nutrition: It's got the highest protein compared to the rest of the seaweeds. Nori is rich in calcium, iodine, iron, phosphorous, potassium, manganese, porphyran, copper, zinc and Vitamins A, B, C, E and K.
Celebrating Seaweed Day, Feb 6 Several centuries ago, in 710, nori was considered a prized treasure fit for a king. In this case, emperor. Today, seaweed isn't just for royalty, it is enjoyed by millions all over the world.
Dulse This edible seaweed is mostly consumed in countries such as Canada, ireland and other Northern European countries. Dulse falls under red alga and its shape resembles that of a hand, which is how it got the genus name, Palmaria.
What's it taste like? It has a salted flavor and is somewhat mildly spicy. It is slightly chewy when rehydrated. This edible seaweed is excellent in/as:
Dulse nutrition: It is extremely high in Vitamins B6 and B12. It also contains other Vitamins: C, E and A; natural iodine, calcium, magnesium, protein and dietary fiber.
Hijiki Hijiki looks like black noodles when it is dried. Before preparing it with your meal, remember to soak just a little for a few minutes. Hijiki, like most dried seaweeds, expands. Hijiki is high in calcium, fiber and algin. What's it good with?
casseroles and stews
when finely chopped, can be added to burgers
salads and salad dressing
Sea Lettuce Sea Lettuce (Ulva lactuca and Monostroma spp.) resembles the looks of lettuce. This edible seaweed has a strong seafood taste and odor, slightly pungent. It is quite delicate after drying and crumbles easily into tiny tender pieces.
This edible seaweed is excellent in/as:
Sea Lettuce nutrition: It provides roughage in our digestive system. It is very high in iron and also contain vitamin A, vitamin B1, vitamin C, sodium, potassium, magnesium, and calcium.
Kelp There are several types of kelp and what is included here are three different types of kelp. Kelp recipes are becoming popular, not only because of the Japanese or Korean dishes, but because of the increasing interest in raw recipes.
Arame Is a type of dark brown colored kelp which isstringy. This is normally sold dried. Tastes somewhat sweet and nutty.Before using it on your dishes, pre-soak for about three minutes.Excellent with:
beans, grains or noodles
stews and casseroles
as a snack
Arame is rich in iron, calcium, potassium and iodine.
Kombu, when roasted, has a taste similar to that of bacon. So, it tastes delicious and is packed with nutrients such as alginate, calcium, carotene, chromium, fucoidan, germanium, iodine, iron, laminarin, magnesium, mannitol, phosphorous, phytohormones, potassium, protein, sodium, and vitamins A, C, D, E, K.
Wakame contains one of the highest sources of calcium. It is dark greenand sometimes brown in color. Excellent in casseroles, soups and stews. Include some wakame with your rice (preferably brown) during cooking.
If you haven't tried seaweed at all, the easiest to try out are those dishes with nori such as sushi or miso soup. If you enjoyed that, you're on your way to enjoying the rest of the edible seaweed.
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