They contain vitamins, minerals and antioxidants.
Researchers have determined that they do miracles for your waistline as well.
The Newcastle study has shown that algae can reduce our body’s fat absorption by 75 percent. They can do this because of their inhibitory effect on a digestive enzyme called lipase.
Here are the top seaweeds which can be eaten and some possibilities to cook them.
Wakame (Undaria pinnatifida)
The leaves of this seaweed have a salty-sweet zest. Wakame isknown for its osteoporosis-preventing capabilities. It contains calcium and magnesium and reduces bloating (due to its diuretic properties).
To cook wakame, you need to soak the leaves in cold water until tender and then dice them. Add them in a cucumber salad, dressed with rice vinegar, sesame oil, and soy sauce.
Nori (Porphyra species)
The consistence of this seaweed can be compared to some papery sheets with a mild earthy taste. Among the marine flora, nori is one of the richest in protein (it contains approximately 50 percent of the plant’s dry weight).
Researchers claim that a single sheet of nori has as much fiber as a cup of raw spinach and more omega-3 fatty acids than a cup of avocado.
For a healthy bite, toast strips of nori in the oven at low heat. Then add a layer of sliced carrots, celery, or avocado, and a dash of wasabi. Roll it up and dip in a sauce of tamari, toasted-sesame oil, ginger, and rice vinegar.
Arame (Eisenia bicyclis)
This is a long, thin seaweed that comes in sweet-tasting strands. Arame delivers to the body a good amount of potassium, a mineral known among athletes for preventing muscle cramps. Studies point out that arame posesses antiviral properties as well. Its effects also include weight loss.
To cook it, you have to soak the strands in cold water for five minutes. For a tasty summer salad, mix them with pasta, sautéed mushrooms, tomatoes, basil, and olive oil. You can also add it to stir-fried vegetables.
So, you in the mood for some seaweed-based menu?
RSS Trackback URL 19. May 2012 (15:12)
Filed under: Nutrition by Edith Moony