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EDIBLE SEAWEEDS

edible seaweed
Edible seaweeds are an excellent source of minerals, containing ten to twenty times the mineral of land vegetables. They are low in calories, yet nutritious. They are valued for their rejuvenating and purifying properties. While seaweed is low in both saturated fat and cholesterol, and it reduces cancer risk and promotes weight loss.  Since they are highly concentrated food, small quantities are sufficient.

  Preparing sea vegetables is simple, all you need is soak them in cold water for three to five minutes, and rinse and squeeze before adding to your meal.

 WAKAME

 Wakame is a very popular food in some Asian countries, traditionally it contributes to beautiful skin and hair.
It has a fiber content similar to rice, which aids digestive transit through its bulking capacity without starchy carbohydrate.
Some sub-species of wakame are currently used in the treatment of hypertension and heart failure in humans.

 Research shows that wakame helps reduce high blood pressure and cholesterol level, it enhances immunity and improves metabolism of fats.

AGAR

 It is almost colorless and odorless, agar is used for its jelling properties. It can be employed as an alternative to beef gelatin. A common use of agar is in Japanese dessert called kanten.
 Agar has been found to work like pectin, bonding with Radioactive isotope and toxic metals such as lead. Agar is also used as a laboratory medium for culturing micro-organism.

 ARAME

 A tasty and nutritious addition to stir-fries, arame has a mild flavor that is appealing to many seaweed novices. It is said to impact like shrimp flavor to dishes and it has traditionally been used to treat female disorders and is said to reduce high blood pressure.

Benefits of edible seaweed might be attributed to high calcium and iron content. Arame should be soaked in cold water for a few minutes and then rinsed and squeezed before adding them to the meal.

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