Edible Seaweed: Preparation And Nutritional Value

Thanks to the many benefits, you should definitely start consuming seaweed more frequently. You can include it in your traditional dishes or create unique recipes.

Edible seaweed is eaten in many cultures around the world and has become very popular in the West in recent years. Given the many vitamins and minerals it contains, seaweed intake can be very beneficial in treating anemia and other nutrient deficiencies.

You’ve probably read recipes that contain seaweed, and you’ve probably wondered how to eat seaweed and where to buy it. In this article, we talk about how to eat seaweed and the nutritional value of this ingredient that is becoming more and more popular in gastronomy.

Different types of edible seaweed

Today, seaweed can be found in many dishes around the world.

The first thing you should know before eating seaweed is that it can be divided into three main groups : brown algae, red algae and blue-green algae.

Brown algae

Nori includes low seaweed, sloe seaweed, ova marina seaweed and soft seaweed. They are rich in protein and vitamin A and can be combined with fried foods.
Nishime Kombu includes carweed seaweed, seaweed seaweed and wrack seaweed. They provide potassium and iodine and make food sweet.
Ito wakame : You can combine it with cooked vegetables and it provides calcium, vitamins B and C and potassium.
Hiziki goes well with root vegetables like carrots or beets. It contains a lot of potassium, calcium and iron.
Arame is soft and light. It is rich in iodine and potassium.
Alaria includes dabberlock seaweed, murlin seaweed and winged kelp. It is rich in minerals and vitamins and is used to prepare soups.

Red algae

Dulse seaweed goes well with boiled grains and provides iron, phosphorus and potassium.
Agar pliers include the shiro edge. It is a very nourishing gel-like substance that contains a lot of fiber.
Carrageenan moss is also called Irish moss. It contains a lot of complex carbohydrates, as well as calcium and potassium.

Blue-green algae

Spirulina seaweed is rich in amino acids and proteins and is sold in tablets or powders. It can be added to cereals, yogurt, juices or milk.

Tips for preparing edible seaweed

Nori seaweed is used to make sushi rolls

It is advisable to soak the forceps before ingesting. All seaweed, no matter what group it belongs to, should be soaked for at least 20 minutes so that it grows up to seven times its size and volume.

If it is too salty or sandy, wash it with cold water.

Blue-green algae, when soaked, can be cut into strips in the same direction as they grow. Red algae can be chopped or boiled whole. Agar can be cut out before or after being cooked.

Cooking tips

Wakame, nori, chlorella, kelp, spirulina and dulse can be eaten raw.
Kombu seaweed requires at least 45 minutes of bleeding and then half an hour of boiling. The resulting broth can be used to make soups, sauces or to make vegetables with.
Hijiki seaweed is best in the winter months and has a very strong taste. You can use this seaweed to make soups, stews and puddings. You need to soak it for 30 minutes and then cook it at the same time. Reheating is not recommended.
Although you can use wakame to prepare dozens of dishes, it is the hallmark of miso soup. You need to soak the wakame for 15 minutes and cook it for 10 minutes. You can also eat it raw in salads.

Nori does not need to be soaked. You can roast it on a frying pan until it turns golden brown or green. Then cut it into pieces with scissors and crush them by hand (when hot). You can add nori to soups or cereals.
Edge seaweed is mainly used in cold sauces, creams, puddings, salads or for thicker soups and stews.

Reasons why you should eat seaweed

Edible seaweed is nutritious

It is good for diabetics. As it contains complex sugars, it does not increase blood sugar levels.
Seaweed is great for vegetarians because it contains a lot of protein. Spirulina contains more protein than eggs, fish and meat.
Edible seaweed covers the body’s daily iron needs. This is especially true with spirulina, which contains approx. six times more than cereals and spinach. It is good for anemia or general weakness.

Edible seaweed can help fight high blood pressure. It regulates the cardiovascular system and helps fight high blood pressure.

2. It keeps your body healthy

Seaweed improves vision because it is high in vitamin A. Nori and spirulina are recommended for this purpose.
It can relieve cough. Edible seaweed is also very good for fighting colds and flu. In traditional medicine, it is used as a syrup for the respiratory system by mixing it with honey and lemon juice.
Edible seaweed keeps the skin and hair healthy because of the vitamin A it contains (more than wheat germ), which is known as the beauty vitamin and the vitamin that prolongs life. Some seaweed also contains zinc, which is effective in treating acne. Other types make the hair shiny.
It is good for your bones and teeth. Arame seaweed contains 15 times more calcium than milk. Like spirulina and wakame seaweed, arame seaweed is recommended to prevent osteoporosis or to help repair a broken bone.

3. Edible seaweed is great for your digestive system

Seaweed helps digestion and intestinal transit if consumed along with legumes due to the fiber content. The same is true when eating seaweed with fried foods because it improves digestion.
It cleanses the intestines. Seaweed cleanses this organ because of the alginic acid it contains. It removes toxins deposited in the colon wall. It is also used as a natural remedy for colitis.
Seaweed lowers cholesterol levels because it contains 5% unsaturated fats that lower “bad” cholesterol levels. It also does not contain saturated fats.

Thanks to the many benefits we have mentioned in this article, you should definitely start consuming seaweed more frequently. You can include it in your traditional dishes or create unique recipes.