Many people consider seaweed, technically an algae, to be edible and even appetizing. Seaweed is quite nutritious and is incorporated into the cuisine of many countries. Seaweed grows on the surface of most ocean areas and comes in an array of colors and shapes. Reap some important benefits by including seaweed in your diet.
Seaweed
Coastal populations of humans have relied on seaweed as a food source for thousands of years. Seaweed began to gain in popularity among Western populations in the 1960s with the expansion of the benefits of the Japanese diet. Not all seaweed is the same -- the taste may also be affected by the area where the seaweed is harvested. Brown and red seaweed is the most commonly eaten and include kelp, nori, dulse, seapalm and kombu. Seaweed is available on some restaurant menus and is also available for purchase in grocery stores and specialty markets.
Benefits
Seaweed is among the most nutritious vegetables available for human consumption. One of the primary nutrients present in seaweed is iodine, a mineral that helps regulate the function of your thyroid. A serving of seaweed also supplies small amounts of protein, calcium, iron, magnesium, potassium, vitamin C and vitamin A. Douglas L. Margel notes in his book, "The Nutrient-Dense Eating Plan," that seaweed also contains a wealth of phytonutrients, which are compounds present in plants that help support good health and may also help prevent disease.
Cautions
Because seaweed has a high concentration of iodine, use caution with serving sizes of this vegetable. While rare, iodine toxicity can alter the function of your thyroid. If you enjoy a large quantity of seaweed in your diet, speak with your doctor to determine how much is too much for you. Purchase seaweed from grocery stores or specialty markets to be sure that the type you choose to eat is safe for human consumption. Do not harvest your own seaweed, particularly from fresh water areas, because it may be contaminated and unsafe for human consumption.
Suggested Uses
Since seaweed is similar to other leafy vegetables, such as spinach or kale, it can be used in the same way in certain recipes. Add seaweed to a vegetable soup and stew, or layer it on a sandwich in place of lettuce. Include dried seaweed in a tossed salad for a new flavor. Saute seaweed with your favorite seafood, such as fish, shrimp or scallops, to boost the nutrition and enhance the taste.
References
- "Eating and Healing: Traditional Food As Medicine"; Andrea Pieroni and Lisa Leimar Price; 2006
- "The Nutrient-Dense Eating Plan"; Douglas L. Margel; 2005
- USDA Nutrient Database; Nutrient Data Laboratory
- National Institutes of Health; Iodine in Diet; June 2011
- "The New Seaweed Cookbook"; Crystal June Maderia; 2007
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