Seaweed

If I asked you to name food you liked, chances are, unless you are a very select minority in the world, seaweed might float to the top of the list of things you might come to mind. There may be several reasons, and availability might just be one of them. For many folks, the thought of eating seaweed in itself might be a bottleneck. Your notions about the vegetable might change if you learned about its many benefits. It is not for nothing that it is also known as the ancient superfood as our forefathers ate it for achieving a balanced nutrition.

Because seaweed ends up spending a lot of time at sea, it draws up an inordinate amount of minerals from the sea. These include iodine, calcium, magnesium, and iron. It also contains tons of Vitamin C and A, fiber and linoleic acid. Nori, a type of seaweed contains all the minerals that your body uses in a single food. Most seaweeds contain more vitamins that fruits and vegetables in addition to having tons of fiber. If this is not enough, seaweed also contains protein, ranging from 20 percent in algae to over 70% in spirulina. This is one of the reasons that many people use spirulina as a supplement, especially if they are vegetarian.

The consumption of seaweed naturally results in a host of benefits including helping you achieve sufficiency of protein from non-meat sources. Also, it also helps prevent allergies, infections, improve bone health, reduce cholesterol and digestion. Common ways of consuming seaweed including making soup, salads, or even raw out of a bag for example nori. There are several types to choose from including green algae, brown algae, red algae and blue-green algae. These are more commonly known as sea lettuce, kombu, spirulina or chlorella. Whatever you chose, remember this – few foods pack a punch in a single food type the way seaweed does.

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