2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Western countries are just beginning to enjoy the taste and nutritional value of sea vegetables, which have been a staple in the Japanese diet for centuries. A variety of sea vegetables can be found in specialty stores throughout the year, many of them in ordinary supermarkets.
Description and history of algae
Sea vegetables, often called simply seaweed, are the beautiful jewels donated to us by Neptune, giving the blue waters life and providing us with food that improves our diet in both culinary and nutritional terms.
Consumption of sea vegetables enjoys a long history. Archaeological evidence shows that Japanese cultures have consumed seaweed more than 10,000 years ago. In fact, most countries near water, including Scotland, Ireland, Norway, Iceland, New Zealand and the coast of South America, have consumed algae since ancient times.
Today, Japan is the largest producer of sea vegetables. Perhaps this is why most algae are often called by their Japanese names.
Sea vegetables grow both in sea salt water and in freshwater lakes and seas. They usually grow on coral reefs or rock formations that are very deep in the water, through which the sun's rays can penetrate, as they, like other plants, need light to survive. Sea vegetables are not actually vegetables or plants, but are classified as a group called "algae".
Composition of algae
Algae contain up to 40% plant proteins, which have a very high biological value, which means that they have gathered almost all the amino acids. They also contain a large amount of provitamin A, important for skin health. In addition, they contain adequate amounts of vitamins C, B, D, F and K. Algae are one of the few sources of vitamin B12; do not yield in any way to the sprouts in terms of vitamin E.
Algae contain extremely large amounts of calcium and iodine, as well as smaller amounts of phosphorus, potassium, zinc, iron and sodium. Like all plants that contain chlorophyll, algae are very rich in magnesium.
Sea vegetables contain an indigestible substance known as alginic acid.
Types of algae
There are thousands of types of sea vegetables that are classified by color and are known as brown, red or green sea vegetables. Some of the most famous are:
• Nori - dark purple-black to dark green in color, used mainly for sushi. They are also used to make rice balls, as a garnish for cereals, in spaghetti, soups and salads;
• Kelp - light brown to dark green in color. This type of algae is considered to be the ancestor of all the vegetables we know today. It acts as a purifier not only of the ocean but also of the human body;
• Hijiki - resembling small pieces of black hard paste. They contain a very high amount of calcium, reduce blood sugar levels. Their taste is a little sharp, but is corrected by adding onions and various root vegetables;
• Kombu- very dark in color and used mainly for seasoning soups. They are a rich source of glutamic acid. An ideal addition to weight loss diets. If added to beans, they speed up its preparation and give a great taste. They can be served with lots of vegetables and of course with rice;
• Wakame- similar to Kombu, used for Japanese soup. They are rich in calcium, vitamins B and C. They are a good addition to many vegetables and rice;
• Arame - compared to the others, this species has a much sweeter and milder taste. In addition, they have a delicate structure. They combine well with vegetables, are a good addition to salads, rice, soups and all kinds of porridge. They are especially rich in calcium and iodine.
Selection and storage of algae
- Buy sea vegetables in tightly closed packages, without a trace of moisture.
- Store them at room temperature, which can withstand at least a few months.
- You can make sushi rolls by wrapping rice and your favorites seaweed in the Nori sheet.
Culinary use of seaweed
Consumption of seaweed is most prevalent in the kitchens of Asian countries. They are used for soups and salads, as well as for the world-famous sushi. They can be served alone or in combination with vegetables, fish or rice. Algae are strongly present in vegetarian cuisine, where they are added as a main ingredient in dishes.
Benefits of algae
- They take optimal care of our health. Why would anyone want to eat sea vegetables? Because they offer the widest range of minerals, containing absolutely all the minerals that can be found in the ocean - the same ones that can be found in our blood. Sea vegetables are an exceptional source of iodine and [vitamin K, a very good source of B-vitamin folate and magnesium and a good source of B vitamins. In addition, they contain good amounts of lignans - plant components with cancer-protective properties.
- Ensure the healthy functioning of thyroid hormones. Sea vegetables, especially sea brown seaweed, are the richest natural source of iodine, which as a component of the thyroid hormones thyroxine (T4) and triiodothyronine (T3) is essential for human life. Because these thyroid hormones regulate metabolism in every cell of the body and are actually involved in all physiological functions, iodine deficiency can have a devastating effect on our health.
- They protect us from birth defects and cardiovascular disease. Folic acid, so concentrated in sea vegetables, plays several other important protective roles. Studies have shown that we need adequate levels of folic acid in our diet, as this protects us from certain birth defects, including spina bifida (a disease of the spine).
Marine seaweed they give us double protection against heart disease. In addition to folic acid, they are a good source of magnesium, which reduces high blood pressure and protects us from heart attack.
- They have anti-inflammatory effects. Some sea vegetables have proven to be a unique source of carbohydrate-like substances called fucans, which can reduce the risk of inflammation.
- Relieve the symptoms of menopause. Sea vegetables give us magnesium, which is able to restore the symptoms of insomnia during menopause.
Harm from algae
However, care must be taken with seaweed, because due to the pollution of water with heavy metals, they begin to act like a sponge, absorbing all harmful elements, including arsenic. We recommend avoiding the consumption of hijiki unless it is organically grown, as it has the highest levels of arsenic.
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