Kelp is a variety of brown seaweed that grows in shallow ocean waters. Some kelp can grow to more than 100 feet in length, though most kelp is harvested for food at about 3 feet, according to Phyllis Balch, author of the book "Prescription for Herbal Healing." Asian and Northern European diets rely heavily on this nutrient-dense food source.
Fiber
A type of kelp known as bullwhip kelp, which grows in shallow Alaskan bays, is moderately high in protein, a good sources of folic acid and a rich source of minerals such as potassium, sodium, iodine and magnesium. Bullwhip kelp also provides generous amounts of dietary fiber. Alaskan kelp are nontoxic, according to the University of Alaska Cooperative Extension Service. Bullwhip kelp grows long, hollow stems that end in floating bulbs, both of which are edible. This kelp lends itself well to pickle-making. To make kelp pickles, cut the stems and bulbs crosswise and soak in a brine solution.
Iodine
Some compounds in kelp might help fight viral infections, lower blood pressure and prevent cancer, though evidence of these benefits is preliminary, and further studies are needed to confirm these effects in humans. Iodine content in kelp supplements varies considerably and can range from 45 mcg to 57 mg per tablet or capsule, according to New York University's Langone Medical Center. Because of its potentially high iodine content, it is important to use caution and not overdose on iodine when supplementing with kelp. Consult your doctor for guidance and supervision in the safe use of kelp supplements.
Protein, Fat and Carbohydrates
Seaweeds such as kelp generally contain 5.7 percent protein, 2.6 percent fat and 7.0 percent fiber, with the rest consisting of water, according to Catherine Hammett-Stabler, editor of the book "Herbal Supplements: Efficacy, Toxicity, Interactions with Western Drugs, and Effects on Clinical Laboratory Tests." Kelp nutrient content varies according to species, season, location and water temperature in which it grows.
Zinc and Selenium
Kelp contains 50 percent minerals by weight, according to nutritionist Rebecca Snow of the University of Maryland. Though it tastes salty, kelp contains more blood-pressure-lowering potassium than blood-pressure-raising sodium. Its high levels of zinc and selenium give it immune-boosting and antioxidant properties, and it can be used as a tasty, mineral-rich salt substitute. Because kelp absorbs minerals readily from the water it grows in, it is effective at removing toxic metals from your body. Kelp can also reduce damage from radiation exposure, Snow says.
References
- University of Alaska Cooperative Extension Service; "Bullwhip Kelp"; Sonja Koukel et al.; April 2011
- New York University Langone Medical Center; "Kelp"; 2011
- "Herbal Supplements: Efficacy, Toxicity, Interactions with Western Drugs, and ..."; Catherine Hammett-stabler et al.; 2011
- University of Maryland Baltimore County; "Winter Health"; Rebecca Snow
- "Prescription for Herbal Healing"; Phyllis Balch; 2002
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