Sea vegetables, known as seaweed, are a wonderful source of essential nutrients. Water is omnipresent on the planet and the seas constitute our best reserve for essential minerals. Vegetables coming from it is definitely the easiest way to have access to them. There’re nearly 2 thousands different varieties of seaweed. Each one containing dozens of essential nutrients like iodine, zinc, cobalt, nickel, manganese, iron, magnesium. No other source could supply so many minerals in a natural form.
Seaweed has about 10 to 20 times the minerals of vegetables, plus a range of vitamins. Seaweed can also help your body to detox naturally. They help to reduce cholesterol levels, counteract obesity, strengthen bones, teeth, hair and nails, improve digestion and have anti-ageing properties.
6 sea vegetables to add to your diet
Seaweed is very versatile. It can easily be added to a variety of dishes like soups, salads, stir-fries, and even desserts.
Nori: Nori is the seaweed traditionally used for sushi. As it comes in thin sheet that soften quickly with humidity, it can be easily shaped into rolls. Try switching rice for a bean or nuts spread and use different and colorful veggies instead of fish for a whole new twist on traditional sushi.
Dulse: What is great about dulse is that it doesn’t require soaking and/or cooking. Dulse flakes can be added as a condiment to soups, salads and veggies. Its salty and smoky taste makes it a great salt alternative.
Arame: Arame must be soaked about 5 minutes and simmered 5 to 10 minutes to soften. It can be used in sauté, added to salads or rice.
Kelp: Like dulse, kelp is often used as a condiment or as a slat substitute. Rich in calcium and iodine, it also improves the digestion of beans and legumes.
Kombu: Kombu is also used to help with beans and legumes digestion. Try adding kombu to slow-cooked soups beans and stews. Try avoiding boiling it as it might become bitter.
Agar: Agar is wonderful used in desserts. Rinsed and quickly boiled, it thickens to mimic gelatin. It’s great to make vegan custards, Jell-O-like desserts and other gelatin-based treats. Don’t worry; agar won’t add any flavor to your dessert.