Edible seaweed, sometimes known as "sea vegetable," is a low calorie food rich in nutrients. Many cultures have consumed seaweed as a part of their diet, but many Westerners were first introduced to it via sushi -- thin sheets of the seaweed known as nori are used to wrap sushi rolls. Seaweed can also be used in salads and soup. In fact, the Japanese stock base known as dashi depends on the flavor of the seaweed kombu.
Types of Seaweed
Several types of seaweed are commonly consumed, roughly classifiable into brown algae and red algae. Brown algae include kombu, wakame, hijiki and arame. Red algae includes dulse, agar-agar and nori.
Mineral Content
Seaweed is rich in many minerals including calcium, copper, potassium, magnesium and zinc. Of special note is the high concentrations of iodine and iron found in seaweed. Iodine helps regulate thyroid activity. Iron is essential to help carry oxygen in the bloodstream to where it's needed in the body.
Anti-Cancer Evidence
A diet rich in seaweed may help prevent cancer, particularly breast cancer and colorectal cancer. According to the American Cancer Society, there is preliminary clinical evidence that certain compounds found in seaweed may slow the growth of cancer cells or kill them off entirely.
Fucoidans
Brown algaes are particularly rich in compounds known as fucoidans. Research is continuing into the health benefits of these chemicals; however, preliminary studies show that fucoidans hold promise as anti-inflammatory and antioxidant agents, in reducing blood pressure and promoting heart health and as antiviral immune system support.
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