Food Trends – A Quick Look at “Sea Vegetables”

“Seafood” has been taken to another level in recent years, as many people are turning to the plants, rather than the fish. From kelp noodles to wakame salad, dieters are trying to incorporate sea vegetables into their daily meals. Some are even going so far to calling sea plants “superfoods”.

It’s not surprising that celebs are taken by this diet as well. Victoria Beckham reportedly enjoys bladderwrack and swears that it helps her to stay thin. Bladderwrack is certainly known for improving metabolism. It also contains fucoidan, a rare kind of fiber that has a variety of helpful properties (antiviral, anticoagulant, antiarthritic, antitumor, etc…)

What about other seaweeds?

Health Benefits of Sea Veggies

– Nori, kombu, and wakame all contain iodine and an amino acid called tyrosine, which together can help support thyroid function.

– Each type of sea plant has its own unique set of nutrients, so no matter which one you take a liking to, you should be able to get some good vitamins and minerals. For example, just a single tablespoon of dried spirulina can provide approximately 11% of the recommended daily intake of thiamin and iron, 15% of the RDI of riboflavin, and 4 grams of protein.

– Hijiki is purported to help improve digestive health, strengthen bones, balance hormonal activity, and lower cholesterol.

– If you’re looking for a healthy alternative to gelatin to use in desserts, just use some agar agar. Not only can it be used in both savory and sweet dishes, it’s also known to have mild laxative properties, making it a good choice for those with digestive issues such as constipation.

– Chlorella is a green, single-celled freshwater algae that is packed with protein, vitamin C, iron, and a wide range of antioxidants. There has been some suggestion that it can help rid the body of toxins and improve the immune system.

While sea vegetables might not always look appetizing, they can be used in tons of recipes and offer nutritional value.