Seaweed titles. Contraindications and possible harm of seaweed

Products of marine flora, unlike fauna, began to be actively used in cooking not so long ago. Since seaweeds have become more or less popular in the diet, no more than half a century has passed. But even today, far from everyone and far from all over the world makes up their diet with enough seafood and seaweed including. For the most part, this is present in the diet of the inhabitants of coastal marine zones, in East Asian cuisine. An appropriate diet partly explains the vigor, intellectual development and longevity of the same Asians.

What kind of seaweed should we eat to be healthier and stronger? After all, not every plant from the depths of the ocean comes to the dining table.

Botany knows up to 1000 seaweed, but a good part of them are poisonous or simply unsuitable for use in cooking, cosmetology and pharmacology.

Cooking suggests using seaweed in food - in soups and salads, in sushi.

Cosmetologists have learned how to make wraps and masks using algae.

The pharmacological use of seaweed is most often the preparation of dietary supplements.

Partly for food, and partly for cosmetic or medicinal purposes, the industry uses such species seaweed.

Kelp. She is. Perhaps the most popular of the seaweeds. Representative of brown algae. The richest and very valuable source of the organic form of iodine. In the diet, it prevents, and as part of pharmacological agents, it treats such disorders and diseases:

• insufficiency of thyroid function;
• endemic goiter;
• any slowness and insufficiency of metabolic processes;
• violations of the water-salt balance;
• consequences of radiation exposure;
• sclerotic changes;
• obesity.

In addition to iodine, seaweed is valued for its content of vitamin C. It is a natural antioxidant that prevents aging of the body, anti-cancer processes and promotes the formation of immunity at all levels.

It is best, of course, to use fresh kelp, when it contains a maximum of vitamins, minerals, and biologically active substances. Seaweed loses impressive amounts of benefit during preservation or pickling, but it is in this form that it is most often sold. And dried seaweed. Dried seaweed should be soaked in water, and used in the same way as fresh. In this form, kelp retains many useful properties.

blistered fucus. Also a representative of brown algae. Like kelp, it is the richest source of iodine, as well as vitamin A, vitamin D and iron. Fucus is distinguished by its expressive diuretic properties. Due to this, it effectively removes toxins from the body and normalizes the water-salt balance. The use of fucus has a positive effect on the state of the cardiovascular system, activates and stimulates blood circulation.

Bubbly fucus contains a substance called fucoidin. According to the results of recent scientific studies, thanks to fucoidin, fucus (like seaweed) prevents the formation of malignant cells, resists viral attacks, up to the immunodeficiency virus.

Spirulina. The representative is not brown, but green algae. Spirulina is considered an easily digestible protein. The content of proteins in it is three times higher than their number in. Proteins in spirulina are combined very harmoniously. It contains 18 amino acids necessary for the body, 8 of which are considered essential (the human body does not synthesize them on its own).

Fresh spirulina is incredibly useful, but residents of our latitudes cannot afford it. An alternative, quite acceptable option is spirulina in the form of dietary supplements and all sorts of semi-finished products. Spirulina is also bred under artificial conditions.

Ulva. Otherwise, it is called sea salad. It is also a green algae that provides the body with iron, easily digestible protein, and fiber. Ulva contributes to the normalization of weight and metabolic processes, at the same time, ulva perfectly satisfies hunger, but is also low in calories. Its regular presence in the diet provides excellent blood microcirculation, thins it, strengthens tissues. Pharmacological preparations with an extract of the ulva are effectively used for rickets and sclerosis.

Wakame. Wakame is a green seaweed that is widely used in Japanese cuisine. Used for food in dried and salted form. It tastes good fresh, but in our latitudes it is not to be found. Wakame can be added to salads and soups, as well as vegetable stews. This is a low-calorie product, again a source of iodine and other useful, biologically active substances. Wakame has practically no contraindications for use.

Purple. This is a red algae that is actively used in Chinese dishes. If you can allow porphyry in your diet from time to time, then this is a great way to prevent the development of atherosclerosis (the level of “bad” cholesterol in the blood decreases). This type of seaweed can be recommended to heart patients as a dietary food supplement. Among the vitamins contained in porphyry are A, B1, B2, B12, C and D.

lithotamnia. Another variety of edible red algae. It has a rich mineral composition (more than 30 minerals), especially high doses of magnesium and iron. However, it is a rich source of vegetable protein. The daily dose of lithotamnia should not exceed 20 grams of fresh product. On the shelves of our stores, lithotamnia often comes in a pressed form - asaka, wakame, nori. Lithotamnia helps to cleanse the body of toxins, normalize metabolic processes and the production of thyroid hormones. A portion of lithotamnia has a positive effect on the functioning of the cardiovascular system and blood flow.

For any variety of seaweed, individuals with thyroid and kidney disease should consult a healthcare professional before introducing them into their diet on a regular basis.

What is useful in seaweed?

So, on our table is most often found. But also others seaweed It would be useful to diversify the diet. Any of the above seaweed is a valuable dietary product. Among the expressed advantages are low calorie content, while nutritional value; in seaweed a wide range of vitamins and minerals, while their balanced combination.

What is the chemical composition of a food product such as seaweed?

• vitamins - A, group B (including vitamin B5 or panthenol), C, D, K (aka menadione), PP (aka nicotinic acid);
• carotenoids;
• lipids with polyunsaturated fatty acids;
• polysaccharides - alginic acid, glucans, pectins, sulfated galactans, fucoidans;
• lignins are an excellent source of dietary fiber;
• macroelements and microelements - primarily iodine, as well as magnesium, iron, potassium, calcium and others, but in smaller quantities;
• chlorophyll derivatives;
• plant enzymes;
• sterols of plant origin;
• phenolic compounds.

Any kind of algae is an excellent hunger-satisfying product, as it swells in the stomach, which creates a feeling of satiety. Seaweed salad goes great with green tea.

Marine algae have an endless list of benefits:

• anticarcinogenic properties - due to the content of alginates, which bind and remove radionuclides and salts of heavy metals from the body;
• radioprotective action - it is performed by salts of alginic acid;
• antimutagenic property - due to the content of plant pigments lutein, chlorophyll and beta-carotene;
• antioxidant properties - provided by a wide range of vitamins that slow down the aging process;
• anti-inflammatory and antibacterial properties - are implemented with the participation of biologically active components under the general name of immunocorrectors; each of them affects the activity of T-lymphocytes and macrophages, and is also involved in the synthesis of immunoglobulins-A;
• prevention of chronic diseases of the respiratory tract and genitourinary system - the most common diseases due to weak immunity are prevented by the active production of immunoglobulins-A and prostaglandins; the latter are provided with polyunsaturated fatty acids from seaweed, which are not produced by the body itself;
• prevention of cardiovascular diseases, obesity and diabetes - due to the high concentration of omega-3 fatty acids in them with hypolipidemic properties.

How to use seaweed?

In cooking seaweed best used fresh. This is an excellent base for exotic salads, soups, stews. However, in our region, fresh seaweed is not popular, and therefore we can get the maximum of useful substances from seaweed in their dried, pickled or canned form. It is better to give preference to dried seaweed, where there is simply no vinegar and other preservatives.

Another way of healing with the help of seaweed is the use of dietary supplements based on them. Usually these are capsules from leading manufacturers of the corresponding products, which contain a powder with a very specific smell. Capsules must be taken in accordance with the doctor's prescription, washed down with plenty of water.

And, of course, it is not superfluous to use seaweed in the preparation of homemade cosmetics. Masks, creams, hair rinses are prepared with algae. Dried algae are used in the recipe, they are either ground into powder or purchased already in powder form. Seaweed powder (preferably brown) goes well with white clay, honey, milk, or simply distilled water. Rejuvenating and healing effect, as they say, on the face.

Algae are able to concentrate sea salt, which explains the large amount of minerals contained in them. Vitamins A, B, C contribute to the resistance to aging and many diseases.

And this is not a complete list of the advantages of this product.

One of the varieties of marine life and the most popular seaweed is brown seaweed, which has long, flat, strong leaves. Some of these algae reach up to 6 meters in length (near the coast of the United States), and in the Pacific Ocean - even larger.

Brown kelp kelp stimulates the metabolic process, affects the endocrine glands. It is used in the treatment of thyroid diseases. According to the content of vitamin C, kelp is not inferior to citrus fruits.

Fucus algae stimulates blood circulation, has a diuretic effect and helps to eliminate toxins. It is used to treat the musculoskeletal system and mineral metabolism disorders.

Ascophylla brown algae is not so rich in useful substances, but it is used by humans to protect the skin and antibacterial effects.

Salts of alginic acid contained in algae “absorb” salts of heavy metals and radionuclides in the best way (up to 90%!), which has been proven by scientists from Russia, Japan, and Norway.

In cosmetology, algae are used, for example, for body wraps. They are part of creams, masks, serums for face and body. They increase the immunity of the skin, provide deep hydration. Algae-based preparations are suitable for highly sensitive skin. It has also been proven that algae and human skin have similar cellular activity. That is why they are so useful.

Seaweeds are used in weight loss preparations, as they "defeat" the feeling of hunger.

Here are a couple of recipes:

Rice porridge with seaweed

Required for cooking: 200 g of soaked seaweed, 1 tablespoon of sesame oil, 1.5 cups of water, 2.5 cups of rice, 2-3 teaspoons of salt.
Rice should be washed and soaked for 2 hours. Tear the algae into pieces and fry in a saucepan with sesame oil, add water and bring to a boil. Put the rice into the boiling "soup" and cook until it boils. Salt.

Vitamin salad from seaweed

Required for cooking: 100-150 g of pickled seaweed, 1-2 pickled or fresh cucumbers, 2-3 carrots, 1-2 apples, 1 egg, 3-4 tablespoons of sour cream, salt, herbs.
Peel and grate the carrots on a coarse grater. Cut apples and cucumbers into thin slices. Combine all products with seaweed, salt, add sour cream and mix. When serving, decorate with eggs in the form of slices and sprinkle with parsley.

Bon appetit and stay healthy!

Almost no dish among the inhabitants of Asian countries can do without edible algae. And if in ancient times most types of algae were treated with caution, now a huge number of algae are known that are actively eaten. The main category by which they are divided into varieties is color. They are red, brown and green.

Seaweed

In the national cuisine of many countries, and not only among the inhabitants of Asia, the following names of edible algae are considered the most popular and frequently used:

• Laminaria, which we used to call seaweed. These algae are brown and are considered very useful. Seaweed is recommended to eat with a diet, and is also added to various dishes to give them sophistication.
• Fucus vesicularis also belongs to the category of brown algae. And the uniqueness of this product is that the composition of these algae is similar to blood plasma.
• Spirulina enjoys unprecedented popularity, but in the CIS countries it can only be purchased as a food supplement or semi-finished products. That is why we are trying to grow it in artificial conditions.
• Ulva - algae, which is also called sea lettuce. We sell them only in salted and pickled condition. Ulva algae resemble lettuce leaves in appearance, have a rich green color, but not dark, but light. This indicates that these edible green algae contain a large amount of vitamins, which have an extremely positive effect on the body.
• Wakame is also classified as brown seaweed and is most commonly eaten dried.
• Dulse are classified as red seaweed and are usually served either fresh or dried.
• Carrageenan, which is often called Irish moss. This species belongs to the category of brown and has an elastic, elastic structure, which becomes soft after being subjected to heat treatment.

And this list is far from complete, but only includes the most commonly used varieties of algae. A photo of edible algae is presented below.

What properties do algae have?

Also, we should not forget about nori, which are used in the preparation of sushi, as well as wakame, agar-agar, kombu and many others. In fact, seaweed is a multifunctional product, some varieties are also used in the preparation of desserts, as gelling thickeners. Most often, edible algae are used in the preparation of salads and first courses. And seaweed can even be eaten as an independent dish as a side dish.

freshwater algae

In fact, the first option is not much different from the second. Both marine and freshwater algae are very healthy and have an unusual taste. However, the fact that freshwater algae contains slightly less iodine can immediately be attributed to the minuses. The most popular fresh types of edible algae are the following:

• Icelandic seaweed - rhodimenia. This is a real source of useful trace elements, and experts advise adding them to the diet for those who suffer from thyroid diseases.
• Lithotamnia is surprising in that it has an unusual coral color. But this does not prevent her from occupying a leading position in terms of usefulness among freshwater algae. Edible red algae look very impressive in dishes.
• Aonori is a frequent guest on the table, because this pleasant aroma, wonderful taste and delicate texture will not leave anyone indifferent.

In order for algae to bring maximum benefits to the body, they should be consumed in dried or fresh forms.

Algae Benefits

Sea edible algae is a valuable product, the benefits of which are active substances, vitamins, various elements that have only a positive effect on the human body. One of the most important properties of the product is its antitumor effect. Surprising is the fact that marine inhabitants are very similar in composition to human blood. What other properties do these marine plants have?

• The composition of algae contains alginates - substances whose task is to remove heavy metal ions from the body.
• An important factor is that algae contain useful fatty acids, which is why regular consumption of marine plants for food is an excellent prevention of rheumatism, diabetes and various diseases of the cardiovascular system.
• Dietary fiber, which is rich in algae, helps to cleanse the intestines and improve overall digestion.
• Also, seaweed is a great way to strengthen the immune system, maintain body tone and get rid of harmful viruses and infections in the early stages.

In addition, some varieties of seaweed are even used in the manufacture of many medicines and health supplements.

The use of algae in cosmetology

But that's not all, where is cosmetology without algae? Marine inhabitants are used for many procedures that are carried out in a beauty salon and which can be easily carried out at home. You can also find many beauty products that contain seaweed. And for losing weight, algae is a real salvation. This is not only a low-calorie product that will help you get rid of excess weight, but also an excellent ingredient for body wraps that will help you cope with cellulite and extra centimeters at the waist.

Eating

Every year, algae that can be eaten are becoming more and more popular, which is why they are actively used in the preparation of the most delicious dishes. The versatility of algae can be envied by absolutely any product. Here, side dishes, salads, and snacks are used, and nowhere without first and second courses. And dried marine inhabitants can even become an unusual spice that will add new notes to the taste. The advantage of the product is that it goes well with many vegetables, mushrooms, fruits.

Harm and contraindications

Algae can bring the greatest harm only if a person has an individual intolerance. To avoid negative consequences, it is better to eat marine plants in moderation. Also, be careful with the use of algae if you suffer from tuberculosis, diseases of the kidneys, thyroid gland, and ulcers. In these cases, it is better to check with your doctor whether it is worth eating edible algae or still abstain.

How to apply in cooking?

Each type of algae can be prepared in different ways. For example, doctors recommend adding spirulina to absolutely any second and first courses, because it is a real source of vitamins and minerals. Thanks to spirulina, you can make an extravagant dish, as the product gives a pleasant emerald green hue. Add this species algae not only in salads, but also in omelettes, and even in baking dough. In this case, the dish will acquire an additional pleasant cinnamon flavor. As for ulva, it is almost the number one product in Scandinavian, Irish and, of course, Chinese and Japanese national cuisines. It is most often used in salads and soups, but it is not uncommon to find sea salad as an independent dish. And if you add lemon juice and a little onion to it, it will turn out very tasty.

You can make real healthy chips from ulva. To do this, you need to thoroughly wash the leaves in salt water and dry on the windowsill under the sun. After two hours, you can crunch on delicious and healthy chips. As for such green algae as aonori, they are loved by culinary specialists for their delicate taste and pleasant aroma. The versatility of the product is amazing. Algae can be used as a condiment, or even simply stewed and served as a side dish along with soy sauce. The use of algae in familiar dishes is an opportunity to breathe new life into familiar food. Experts recommend buying only dried or fresh algae. And do not forget that the benefit is a measure, you should not overeat, as in some diseases this can lead to disastrous consequences.

Seaweeds are a valuable dietary food product. These seafood are actively used in cooking and medicine.

Seaweeds have entered the diet relatively recently. Only in the second half of the last century, this product began to be actively used for cooking, as well as for the industrial production of finished products and some preparations. It is worth noting that many types of ice cream, marmalade and marshmallows contain alginic acids, which are obtained from seaweed. Thus, even if you do not eat seaweed in its natural form, from time to time you consume their extracts contained in various food products.

Over the past few decades, a lot has become known about the beneficial properties of algae. According to medical observations, regular use of seaweed contributes to the body, a person becomes energetic and gets sick much less often.

Nutritional value of seaweed

Almost all edible seaweed contains the following components:

• vitamins (A, B, C, D, K, PP, folic acid);
• carotenes;
• polyunsaturated fatty acids;
• polysaccharides (glucans, alginic acid, sulfated galactans, lignins, pectins and others);
• macro- and microelements, in particular, a huge amount of iodine, the concentration of which can reach 1000 mg per 1 kg of seaweed;
• chlorophyll and its derivatives;
• phenolic compounds;
• plant sterols;
• enzymes.

The energy value of seaweed is only 7-15 kcal per 100 g of product. Therefore, they are rightfully considered a valuable dietary product. The use of algae in large quantities will not affect your figure.

What are the benefits of seaweed

Anticarcinogenic action

Seaweeds have an anti-cancer effect due to their high content of alginates. These compounds are able to bind selectively with radionuclides, salts of heavy metals and, together with them, are excreted from the body in a natural way. Salts of alginic acid are good radioprotectors (protect the body from harmful effects). Given these properties of seaweed, they should be actively used as a prophylactic against cancer.

Antimutagenic activity

Antioxidant action

Seaweed contains vitamins A and C, which have antioxidant activity. The complex of these vitamins slows down the aging process and activates the immune system, which allows you to effectively fight many diseases.

Anti-inflammatory and antibacterial properties

Seaweed gives these properties to a number of biologically active substances that are immunocorrectors. These components have a positive effect on the activity of T-lymphocytes and macrophages, and also contribute to the synthesis of immunoglobulins-A, the lack of which is the cause of many chronic diseases of the respiratory and genitourinary systems.

Questions from readers

October 18, 2013, 17:25 I really want to lose weight! Tried a lot, but the weight comes back .. I would like to get advice from a nutritionist. How to lose weight and where to start?

Prevention of cardiovascular diseases

Seaweed (especially brown) contains a large amount of omega-3 polyunsaturated fatty acids. These fatty acids reduce the concentration of low density lipoproteins (bad cholesterol), thereby reducing the risk of atherosclerotic vascular changes. Omega-3 fatty acids have a positive effect on the functioning of the cardiovascular system, and also prevent the development of diabetes.

Seaweed and Prostaglandin Synthesis

Polyunsaturated fatty acids (arachidonic acid), which are part of seaweed, are involved in the synthesis of special substances - prostaglandins, which are the main mediators of the inflammatory process. Various types of prostaglandins are found in almost all tissues and organs. These substances have a stimulating effect on the smooth muscles of the intestines and uterus. Prostaglandins contribute to the normalization of blood pressure, and also help fight foreign agents.

Marine and freshwater algae have long been used in cooking, especially where it is convenient to get them: in island states, in coastal areas and near the shores of large lakes. All algae are rich in vitamins, easily digestible proteins and valuable minerals. Algae in cooking not only feed, but also treat. Numerous nutritional supplements that improve human health are made from dried and powdered algae. Of the variety of algae, the number of species of which exceeds thirty thousand, about thirty are used for food.

Algae contains iodine, phosphorus, potassium, bromine, cobalt, arsenic, radium, manganese, iron, magnesium, sodium, sulfur compounds, nitrogenous substances. Seaweed in cooking is rich in vitamins (A, B1, B2, B12, C, D, E, carotenoids) and polysaccharides (alginic acid). Iodine, in addition to improving the functioning of the thyroid gland and brain activity, helps protein assimilation, the absorption of phosphorus, iron and calcium, activates the work of several enzymes, reduces blood viscosity, which, coupled with the ability to reduce cholesterol, significantly reduces the risk of atherosclerosis, heart attacks, strokes and vascular diseases. The complex of phytohormones contained in edible algae, especially in kelp, stimulates the renewal of the mucous membranes of the nasopharynx, intestines and genital organs. Compounds of iodine, bromine and chlorine are natural antiseptics, and these properties are often used by residents of coastal areas. Algae polysaccharides absorb and remove toxins from the body. Sea kale, having juice properties, improves the digestibility of food.

In addition to useful elements, algae contain a huge amount of other substances that are not very necessary for the human body, and even dangerous. Algae is a unique marine "water treatment plant". It is no secret that the water in the ocean is close in composition to human blood, and algae, filtering it, extract the substances in it from the water. Naturally, the suitability of the algae themselves for food also depends on the quality of the water. When buying seaweed, you have to trust the manufacturer and hope that it is harvested in clean waters.

There are several types of edible algae:

• kelp
• fucus
• purple
• ulva
• spirulina
• rhodimenia

Japanese edible algae are better known around the world by the names given to them in Japan:

• konbu
• wakame
• hijiki
• kanten
• umi budo

Algae in cooking can be divided into brown, red and green. The brown ones include kelp (as well as subspecies: arame, kombu and others), hijiki, wakame and limu. Reds are called dals, porphyry (aka nori), carrageenan and rhodium. Greens are ulva (sea lettuce), monostroma (aonori), umi budo (sea grapes) and spirulina.

The most famous seaweed in Russia is kelp or seaweed. In Soviet times, pyramids of penny canned seaweed salad stood in every store. Against the background of a shortage of other products, the citizens of the USSR developed both dislike for an affordable, but specific product, and respect. Perhaps everyone knew seaweed salad, but only a few loved it.

Canning significantly changes the taste of algae, reduces the content of vitamins and minerals, so you should pay attention to dried or fresh algae. For cooking, seaweed is usually boiled (this does not apply to cooked or canned cabbage). Take 1 part seaweed to 5 parts water, lightly salt and boil for a few minutes.

The kelp family of algae has about 30 species. In the Far East of Russia, seaweed grows in large quantities. In some countries (Japan, China and Korea), kelp is grown on purpose. By the way, the Sea of ​​Okhotsk is considered the best place in the world for the extraction of these algae.

Fucus- northern algae growing in the White Sea. This seaweed is more healthy than tasty, so it is usually used as a supplement. Fucus contains the whole spectrum of vitamins (A, B1, B2, B3, B12, C, D3, E, K, F, H), rare trace elements (iodine, selenium, barium, zinc, magnesium, sulfur and 36 more elements) , folic and pantothenic acids, polysaccharides, amino acids, Omega-3 polyunsaturated acids. Fucus effectively fights fat deposits, reduces cholesterol levels, regulates lipid and purine metabolism. Fucus tends to absorb salts of heavy metals, so you need to be sure of the purity of the water where the algae was collected. The same property is used to remove unnecessary elements and toxins from the body.

Purple or nori- brown algae, from which plates for sushi and rolls are made, are as useful as their other counterparts. About 25 types of porphyry are known, most of which are used in Japanese cooking. All of them have a rich set of vitamins and minerals.

Ulva or sea salad is used as a side dish for seafood dishes. It is found in warm seas, for example, in the Black Sea.

reddish algae dals- a favorite delicacy of the Irish, making appetizers, soups and salads from it. Dulse is found in the Atlantic and Pacific Oceans. The taste is slightly astringent. As a rule, dals are dried and sold in this form. For cooking, dals are soaked in cold water for about 20 minutes and boiled. Dulse can be fried in oil and stewed with vegetables.

Seaweed limu very popular in Hawaii. They are usually eaten fresh or salted. Among the Hawaiians, limu is a joint meal at which disputes, claims and grievances are resolved. A large pit breaks out in the sand, in which a fire is made, then flat stones are placed on hot coals and red-hot. After the fire is extinguished, layers of algae are laid on the stones, and shellfish, potatoes, onions, corn and seasonings are placed on top. From above, everything is again covered with algae and covered with a wet tarp for an hour and a half. When everything is ready, this common dish is eaten right there, on the shore.

Rodimia. This type of red algae is mentioned in the Icelandic sagas of the 10th century. Seaweed was a delicacy and was eaten by all the inhabitants of Iceland. Rodimia was harvested in August, dried during the first autumn month and eaten during the cold season instead of greens and vegetables. Now this algae is added to salads, fish dishes and used as a filling for pies. In Iceland, rhodium is still considered the main source of vitamins and a cure for many diseases of the digestive organs.

Spirulina are blue-green algae that grow in Lake Chad (Africa) and in Lake Texcoco (Mexico). In the composition of these algae, up to 68% protein, that is, three times higher than in meat. Spirulina algae are trying to grow artificially in warm brackish water.

Traditional Japanese cuisine cannot do without algae. The six main algae have several subspecies, so in total, about 30 different algae and products from them are involved in Japanese cuisine. In Japan, seaweed is part of the daily diet and is often sold fresh or dried. In any case, the inhabitants of Japan have the opportunity to cook from fresh seaweed, rich in minerals and vitamins. All Japanese names have analogues of generally accepted biological ones, but for better orientation in the names of Japanese culinary dishes, the original names are used.

Konbu (kombu). This large brown algae with a leaf length of more than 20 meters and a width of up to 30 cm contains a lot of glutamic acid, due to which it has a bright taste and delicate aroma. Konbu is rich in calcium, iodine and vegetable fiber. The seaweed is dried and sorted - the best parts are used for food, and the rest goes to make dashi broth. Many interesting appetizers are made from konbu, like our “seaweed salad”. Eat, cut into thin strips, with rice or add to soup. The main purpose of konbu is dashi broth and flavoring of rice for sushi. Sometimes konbu is stewed with vegetables and fish. Dried konbu has a slight whitish coating, which is normal. Wipe the surface with a napkin, soak in lukewarm water. When the seaweed swells, they can be cut and cooked. Usually cut into strips 15 long and 2-3 cm wide, bandaged and boiled until tender. Try rolling konbu into rolls with fish fillets or vegetables in the middle. Tie the rolls with thin strips of konbu for fastening. Rolls can be boiled or stewed.

Nori (porphyry). Due to the continued popularity of Japanese cuisine throughout the world, including Russia, nori seaweed plates are known to every sushi and roll lover. Paper-thin, dried nori seaweed is an indispensable component of many types of sushi and rolls. Nori seaweed is rich in vegetable proteins, vitamins and minerals. Nori has a slightly smoky flavor, the aroma is oceanic, subtle and deep. There are 2 types of nori - dark green shiny and reddish. The most delicious dark nori is used to make sushi rolls and onigiri rice balls. Finely chopped nori garnishes soba noodles. For cooking, nori is slightly heated over a fire so that the seaweed is evenly “fried” and becomes crispy and crumbly. When rolling the rolls, place the elevator on the rolling mat with the shiny side, i.e. the dull side should be inside the roll.

Wakame. Brown-orange algae lives on rocks and underwater rocks. Collected from spring to early summer. Wakame contains almost no fats with a high content of vitamins and minerals. The fresh taste and crunchy structure of the seaweed makes it similar to vegetables. Wakame is often used in soups or as a salad, sometimes added to stewed vegetables. Algae are sold, as a rule, dried, therefore, to prepare them, it is necessary to soften them in warm water, immersing the algae in it for 15-20 minutes.

Hijiki. Rich in vitamins and minerals, hijiki algae, like all its relatives, does not contain fat, has a lot of iodine and calcium in its composition, is rich in fiber and has a very delicate oceanic taste. The structure of the algae is quite rigid. Most often, hijiki are fried in vegetable oil and then stewed with vegetables and soy sauce. Hijiki are used as decorations for other dishes (seaweed really looks very colorful).

Kanten. From this algae, the substance agar-agar is isolated, which is necessary for the preparation of jelly. Kanten is rich in fiber, vitamins and minerals, while it has practically no calories, which is why the abundant use of this algae helps to lose extra pounds. Kanten has the lightest and most pleasant smell of all algae, most often sold in powder or in the form of dried sprigs. As a rule, the gelling property of kanten is used in cooking. This property is especially valuable in traditional Asian dishes or vegetarian food. Traditional European gelatin is obtained from animal products, while the gelling agent of Asian cuisines is obtained from kanten seaweed. Kanten, or rather seaweed powder soaked for 20 minutes in warm water, is added to soups for thickening or to traditional Japanese sweets, such as anmitsu.

Umi budo or sea grapes are harvested only in the coastal areas of the Japanese waters. Sometimes these beautiful algae are called "green caviar" or "sea caviar" for the property of round sheets to burst in the mouth, like eggs. The taste of algae is salty, thin. Umi budo is very good for the skin and complexion.

A lot of vegetables (mostly raw) are combined with seaweed. Try making seaweed with mushrooms, apples, or beets. You can fry them in Asian style in oil and stew them, or you can cool them and prepare a cold appetizer for vodka or genie. The mayonnaise sauce loved by many, especially industrial production, not only does not decorate a seaweed dish, but also makes it unappetizing in appearance, and the original taste of seaweed is distorted by an abundance of acetic acid. Try making a seaweed pesto with olive oil, salt, and crushed walnuts, or another vegetable oil-based sauce.

Algae has no obvious contraindications, but some diseases require careful use. Algae is not recommended for children (under 12 years old), pregnant and lactating women. People with impaired kidney function, thyroid gland, gastritis and stomach ulcers should consult a doctor and in any case eat seaweed dishes with caution. Our body often tells itself what it needs, and a characteristic sign that the body lacks iodine will be the desire to eat seaweed when it smells, or vice versa: the absence of such a desire may mean that there is enough iodine. Listen to your feelings when choosing. Try to buy fresh or dried seaweed. Remember that homemade seaweed salad, although it will take you a little more time, will be much tastier than canned. Eat seaweed in moderation. Try pairings with vegetables and different types of rice. Some seaweed goes well with pasta and almost all make a great appetizer or main ingredient in salads.