Although the term “superfood” is a popular buzzword, seaweed is one superfood that is often overlooked. Since prehistoric times, seaweed has been a part of the diets of people in Japan, Korea, and China. There are many varieties of edible seaweed, all of which are high-fiber and low in calories, fat and contain a lot of nutrients, antioxidants and minerals.
Some types of edible seaweed have a high level of protein, fiber and vitamin K. These nutrients and minerals are vital for healthy bodily functions.
Take, for example:
VitaminK plays an important role in blood clot prevention.
Folic Acid aids in the production and maintenance of new cells, especially red blood cells.
Magnesium vital for staying healthy. It is required for more than 300 enzyme reactions within the body
Iron allows your body to produce energy. It is vital for hemoglobin production and red blood cell formation.
Iodine is vital to a healthy thyroid. It regulates metabolism and regulates and produces hormones.
Additional Benefits of Seaweed Eating:
It has a diuretic effect
Bloating is reduced
Inflammation is reduced
Helps lower blood pressure
Prevents chronic diseases
Helps prevent oxidative stresses
Seaweed: How to Enjoy It
There are many types of edible seaweed. These are some of the most well-known varieties of edible seaweed. Here’s how to enjoy them.
Wakame is used in many Korean (‘miyeokguk) and Japanese (miso soup) soups. It can be used as the main ingredient in most seaweed salads or as a garnish.
Nori is used to wrap sushi rolls, onigiri and rice crackers. It can be flavored and/or torched to be eaten by itself or sprinkled on top of rice.
Kombu is used to make broths. It is also one of the main ingredients in the soup stock. It can be added to beans to make them digestible or to add to salads to enhance the flavor.
Seaweed is a superfood rich in nutrients that has many health benefits. Seaweed can be used as a side dish or condiment several times per week.
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