Algae – vegetables straight from the deep sea

Valuable algae and seaweed

Algae and seaweeds contain lots of proteins, fats and vitamins, some of them even create antibiotics. We get iodine, potassium, sodium from them as well as elements such as agar, which is used in food production. 

Health in algae and seaweed

They are rich in proteins, iodine, calcium, potassium, vitamins A, B₁, C and E. Research shows that these plants are more effective than other natural curatives, especially as far as cancer, asthma, arthritis or hypertension are concerned. In Japan it’s believed that eating sea vegetables ensures a slim silhouette, healthy complexion, beautiful hair and prevents you from getting wrinkles.

A diet rich with algae

Sea vegetables are very popular in the Asian cuisine. They’re used for soups, or salads, they can be served as an individual dish, or mixed with traditional vegetables, rice or fish. They are also used with sushi, so popular nowadays. The most valued algae are the following:

• Agar-agar

Agar contains iron, phosphorus, calcium, vitamin A, B₁ ,B₆, B₁₂, C, D, K and  H, e.g. biotin. It is also available as a powder. It’s great in preparing vegetable and fruit jellies.

• Arame

It has a delicate structure and sweet aroma. It’s well combined with traditional vegetables and is an especially good addition to soups, salads, rice and all kinds of cereals. Arame is especially rich in iodine and calcium.

• Dulse

It’s a very rich source of iron and also contains lots of proteins, moreover it contains potassium, magnesium, iodine and phosphorus. Dulse is soaked in water and then prepared just like spinach. It’s a great seasoning for soups and sauces.

• Hijiki

It contains lots of calcium; is rich in trace elements, which tone the body and lower blood sugar levels. If you add onion and some root vegetables these will increase its flavour.

• Kelp

It lowers cholesterol levels, ridding the body of harmful toxins. It’s used in soups, salads and sauces, since it increases their flavour and nutritious value. It’s often used in dishes instead of salt.

• Kombu

It’s a perfect ingredient for the menu in slimming diets. When added to legumes it speeds up their cooking time and adds a special aroma. It can also be served with other vegetables and rice.

• Nori

It contains proteins and a lot of vitamins A, C, B₁ and PP (niacin). It lowers bad cholesterol levels in the blood and helps the digestion processes. It’s also available frozen.

• Wakame

An algae rich in calcium, vitamin C and B group vitamins. Wakame is a good addition to traditional vegetables, especially onions; it can also be used in salads.