Learn How To Use Seaweed And What Benefits It Has

Depending on how much vitamins and minerals it contains, eating seaweed is something that can be very good for you in the fight against anemia and other deficiency diseases.

Learn how to use seaweed and its benefits

You have probably read recipes that contain seaweed, and then you have probably wondered how to prepare it, and where you can buy it. In this article we will talk about how to use seaweed, and about its nutritional benefits. It has become increasingly popular in gastronomy.

If you are going to use pliers, you need to know the different strokes

Nowadays we find seaweed in many dishes around the globe.

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

Brown algae

Nori includes laver , sloke, ova marina and slake. They are full of protein and vitamin A and are great to cook with fried foods.
Nishime Kombu includes carweed, kelp and seaweed. They give you potassium and iodine, in addition to giving sweetness to your food.
Ito wakame : This can be combined with cooked vegetables, and it gives you calcium, vitamins B and C, and potassium.
Hiziki goes well with root vegetables such as carrots and beets. It contains lots of potassium, calcium and iron.
Arame that is soft and light. It is rich in iodine and calcium.
Alaria includes butare and wing tongs. This is rich in minerals and vitamins and is used in soups.

Red algae

Dulse goes well with cooked grains and gives you iron, phosphorus and potassium.

Agar includes the shiro edge . It has a lot of nutrients and is a jelly-like consistency that contains a lot of fiber.
Mug, also called Irish moss and carrageenan moss. This contains a lot of complex carbohydrates in addition to calcium and potassium.

Blue-green bacteria (Blue-green algae)

Spirulina is rich in amino acids and proteins and is sold as tablets or as a powder. It can be added to cereals, yogurt, juice or milk.

Tips for cooking and using seaweed

It is recommended to soak the seagrass before using it. All seagrass, regardless of which group it comes from, should be in water for at least 20 minutes so it swells up to be around seven times its original size.

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

Blue-green algae can be easily cut into strips in the same direction as it grows, after it has finished swelling.

Red algae can be cut up or boiled whole. Agar can be cut up before or after it is cooked.

Cooking tips when using seaweed

Wakame, nori, chlorella, kelp, spirulina and dulse can eat raw.
Kombutang requires soaking for at least 45 minutes and then boiling for half an hour. The decoction can then be used to make soup or sauce or to cook vegetables in.

Hijiki seaweed is best in the winter months and has a very strong taste. You can use this seaweed to make soup, stew or pudding. You must first soak it for about 30 minutes, and then cook it for the same length of time. It is not recommended to reheat.
Although you can use wakame to prepare lots of fish dishes, the key ingredient in a miso soup is. You must first let it swell for 15 minutes in water and then boil it for 10 minutes. You can also eat it unprocessed in, for example, a salad.
Nori does not need to be soaked. You can fry it in a pan until it turns golden or green. Then cut it into pieces with scissors and grind it by hand (while hot). You can use nori in soups or with cereals.

The shiro edge is mainly used in cold sauces, creams, puddings, salads or to smooth soups and stews.

Reasons why you should use pliers

Edible seaweed contains lots of nutrients

It is good for diabetics as it contains compound sugar that does not help raise blood sugar levels.
Seagrass is great for vegetarians as it contains lots of protein. Spirulina contains more protein than eggs, fish and meat.
Edible seagrass covers the daily nutritional needs of iron. This is especially the case with spirulina, which contains six times more than grains and spinach. It is good for anemia and general weaknesses.

Edible seaweed is also good for overcoming hypertension. It regulates the cardiovascular system and fights high blood pressure.

2. It keeps your body healthy

Seaweed gives you better eye health since it contains a lot of vitamin A. Nori and spirulina are recommended for this.
It can be soothing against a cold. Edible seagrass can also be very good against colds and flu. In traditional medicine it is used for the respiratory system. Mix it into a syrup, together with honey and lemon juice.
Edible seaweed keeps the skin and hair healthy due to the fact that it contains vitamin A (more than in wheat germ), which is known to be a vitamin for beauty’s longer life. Some types of seaweed also contain zinc, which is effective in treating acne. Others give your hair shine.

It’s good for your skeleton and teeth. Arame seaweed contains 15 times more calcium than milk. Like spirulina and wakame, arame is recommended to prevent osteoporosis or medical fractures.

3. It is great for the digestive system

Seaweed helps with digestion and intestines if used with legumes, due to its fiber content. The same applies if it is used with fried foods.
It cleanses the intestines. Seaweed cleanses this organ due to all the alginic acid in it. It removes toxins stored in the colon. It is also used as a natural remedy for colitis.
Seaweed lowers cholesterol levels because it contains five percent unsaturated fat which lowers “bad” cholesterol levels. However, it does not contain any saturated fat.

Thanks to the many benefits we have mentioned in this article, you will see that you should definitely start using seaweed regularly. You can include it in your regular food or make your own recipes with it.