Seaweed is a treasure hidden at the bottom of the sea. It is thought to include relief from cancer, obesity, diabetes, influenza and even radiation poisoning. Seaweed is the general name used for a number of algae and marine plants that breed in varied water bodies like rivers and oceans.
There are multiple varieties of seaweed including Nori, Kelp, Dulse, Arame, Wakame, and Khombu. Each type has its strength and is used in multiple applications. While seaweed cultivation and foods are commonly associated with China, Japan and Korea, it is also grown and consumed in Western countries, like Ireland.
Nori is used in sushi rolls and other Japanese foods for hundreds of years. Nori contains protein, omega 3 fatty acids, vitamin C, A B-12 and taurine. Omega 3 fatty acids have been proven to reduce the risk of heart disease.
Kelp, the brown seaweed commonly found on the shores of most beaches, is used for supplements as well as for baths.
Dulse is a red seaweed that can be purchased in whole or flake form and contains B vitamins, protein and iron. Dulse is commonly added as a seasoning to salads, vegetables and soups.
Arame is a black stringy seaweed that requires soak time before being added to stir fry, soups or curries. Arame contains calcium, iron, zinc, folate and iodine. Iodine is an important trace mineral that most people are missing from their diet. Arame is high in sodium so it should be consumed in moderation.
Wakame is a deep green seaweed that can be purchased in a dehydrated or fresh form. Wakame contains calcium, magnesium, phosphorus, vitamin K beta-carotene and folate. Wakame is commonly added to soups, stocks and stews.
Khombu has been used as a flavoring agent in Japan for many years. It contains iodine, calcium, and antioxidants but is high in sodium, so it should be consumed in moderation. If added to beans it will make them more digestible and reduce gas.
Resources:
foodmatters.tv
Halle Elbling, RD
The Seaweed Site
Organicfacts.net