Seaweed is a marine plant that is commonly used in Asian cuisines, particularly those of Chinese, Korean and Japanese cultures. It contains myriad minerals and nutrients, including iodine and calcium. Seaweed is also rich in dietary fiber, which helps to regulate your digestive tract, lower cholesterol and promote weight loss and maintenance, according to Kazutoshi Nishizawa in the book "Seaweeds Kaiso." In addition to food, scientists are developing other uses for seaweed and a variety of seaweed products are either in production or are currently available.
Fuel
Seaweed may be an alternative energy source, also referred to as biofuel, in which macroalgae ferments to produce methane, alcohol, hydrogen and other compounds. These substances may be able to aid in the production of ethanol, Joseph Seckbach says in the book "Seaweeds and Their Role in Globally Changing Environments." Energy is captured by harnessing the steam produced from fermentation and then synthesizing the gas with an inorganic catalyst. The majority of the world's fuel sources today come from beet, corn and soy crops. Seaweed biofuel would be much less expensive, the author says.
Wakame and Nori
Several varieties of seaweed are edible. The most well known are wakame and nori, according to Hale Schatz and Shira Shaiman in the book "If the Buddha Came to Dinner." Nori is from the red algae family and wakame from the brown algae family. Both are rich in minerals, protein, calcium and iron. Nori is often used in sushi and wakame is used in soups like miso soup. Nori can easily be cut up for adding as a garnish to vegetables, whereas wakame requires soaking in water.
Agar
Agar is a product derived from seaweed that is present in a variety of modern products, such as ice cream, soup, lipstick, wine and even paper towels, according to Phyllis Balch in her book "Prescription for Dietary Wellness." It is a commercial thickener and setting agent regularly used in jellies and canned goods, Balch says. It is also a clarifying agent, a medium for preventing bacterial growth in cosmetics. It comes from several types of red algae and is vegetarian-friendly.
References
- "Seaweeds Kaiso"; Kazutoshi Nishizawa; 2002
- "Seaweeds and Their Role in Globally Changing Enviornments"; Joseph Seckbach; 2010
- "If the Buddha Came to Dinner"; Shira Shaiman; 2004
- "Prescription for Dietary Wellness"; Phyllis Balch; 2003
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