The seaweeds are one of the most complete foods we can find, and that are rich in vitamins and minerals, especially calcium, nutrient having more of it than the milk itself. In addition, they help the body to function properly and have detoxifying properties, essential for a healthy diet. In fact, its nutritional wealth can be up to twenty times greater than that of other vegetables.
Frequent consumption of seaweed brings a number of benefits to our health. For example, they are alkalizing, so they help fight against acidosis. They are also depurative, thereby reducing problems in the liver and kidneys, dissolving fat and mucus, and regulating blood pressure. They also promote good condition of the skin, hair, and nails.
Types of edible and calcium-rich seaweed
There is a wide variety of algae, some of the best known being the following:
- Wakame: very common in vegan and vegetarian cuisine, it has a nice flavor that makes it suitable for soups, creams and as an accompaniment. It is frequently consumed in countries like Korea, Japan, and China, and one of its great advantages is that it is antioxidant, satiating, and rich in calcium and potassium. It is estimated that this type of seaweed has 10 times more calcium than conventional milk.
- Kombu: This type of seaweed has a sweet taste, thanks to its high content of glutamic acid. It contains a high percentage of potassium, calcium, iron, and iodine, and is commonly used as a food supplement. It improves intestinal flora, is antioxidant, and helps to prevent osteoporosis and cardiovascular diseases.
- Agar-agar: this is an extract obtained from different types of red algae. Due to its ability to thicken food, it is widely used in sauces, creams, ice cream, etc. It helps us fight obesity and constipation, favoring the proper functioning of the body.
- Nori: are seaweed very common in Japan, is used to wrap sushi, although it is also present in salads, pastas, and soups. It has a high content of vitamin A, iron and niacin, as well as calcium, potassium, and magnesium. It has antioxidant properties, is diuretic and promotes good digestion.
- Wire: has a sweet taste, thanks to its high percentage of mannitol. It is rich in magnesium, potassium, calcium and iodine, as well as antioxidant. Its consumption is advisable to combat obesity, to prevent the accumulation of liquids, cardiovascular diseases and to reduce the level of cholesterol.
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Seaweed is an important source of calcium
The seaweeds are a food with a higher calcium content being agar which concentrates a larger amount; in fact, only one tablespoon can provide about 75 mg of calcium. On the other hand, wakame and hiziki algae contain about 1,400 mg of calcium per 100 gr., Compared to 120 mg per 100 gr. that owns the milk. That is why they are highly recommended to keep bones in good condition, especially during old age.
However, its use is not recommended for people with thyroid disease because of its high iodine content. In these cases, the rations should be moderated and pre-roasted in a pan, since evaporation causes them to lose large amounts of this substance.
Cooking Ideas with Seaweed
There are many different ways to include seaweed in our diet, as we can consume them raw or cooked. A good idea is to include them in dishes such as salads, soups, stews or casseroles.
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