Edible river algae. Seaweed, composition

Seaweed are valuable dietary product nutrition. 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 industrial production finished products and some drugs. 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 in kind, then from time to time you use their extracts contained in the composition various products nutrition.

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

Nutritional value of seaweed

Almost all edible seaweed contains the following components:

• vitamins (A, B, C, D, K, PP, folic acid);
• carotenes;
• polyunsaturated fatty acid;
• polysaccharides (glucans, alginic acid, sulfated galactans, lignins, pectins and others);
• macro- and microelements, in particular, great amount 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 capable of selectively binding with radionuclides, salts of heavy metals and excreted from the body together with them. naturally. 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 immune system, which allows you to effectively deal with many diseases.

Anti-inflammatory and antibacterial properties

These properties of seaweed endow a number of biologically active substances, which 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 number of polyunsaturated omega-3 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 work of cardio-vascular 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. Different kinds 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 normalization blood pressure and also help fight alien agents.

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Let me tell you a secret: we all eat algae without even knowing it! Do you like marmalade, marshmallows and marshmallows? Do you know that the substance agar-agar, which gives the mentioned sweets desired consistency derived from algae? I confess that since childhood, these sea vegetables have been associated with me exclusively with shapeless green plants clinging to slimy rocks, from which I always jerked my hand away in disgust. And did I know then, in my distant childhood, that algae would become frequent guests in my kitchen, and I would really enjoy their taste?!

Algae, lazily stretched on the coastal areas of the water, contain a record amount of iodine, iron, selenium, magnesium, calcium - substances necessary for health human body. And yet, the reputation of "terrible sea weeds" is so firmly ingrained in our imagination that when I offered kelp salad to my friends for a steak, they shouted in unison: "Oh, no, no, no, I don't eat that! ". I have long and radically changed the attitude of my friends to sea vegetables, today I want to tell you how to learn how to eat seaweed and enjoy their taste!

There's a now trendy bio store near my house that sells natural, unprocessed foods. I can’t say that I buy everything only here, but recently I’ve been going to this cozy store for algae. A nice girl named Apollinaria, who, ironically, chose the profession of a seaweed sales consultant, immediately noticed that I was interested in looking at various species in the window sea ​​vegetables. We met. Fields (as she allowed herself to be called) held for me small digression in to the world edible algae. I learned that 20 types of sea vegetables are recognized as suitable for consumption. When she was finishing the story, I asked if I could come every Saturday to choose one of the types of seaweed for home after listening to the story about it. Polya happily agreed, and we scheduled the next meeting for the coming Saturday.

Our first lecture was devoted to the most common type of algae - kelp. Since childhood, we all know this plant as sea kale. This brown algae is especially rich in iodine, often, it is even prescribed as a treatment for people suffering from a lack of this essential element in the body. Polya enthusiastically told how she first tried real fresh kelp, the most delicate taste which was significantly different from our usual pickled seaweed, which can be found in every store. So, kelp can be purchased dried and added to soups and salads. If you find a frozen pack of kelp in the store, be sure to buy it: it will come in handy for adding to salads! I stocked up dried species this algae and still often add it to soups.

The next Saturday, Polya was already waiting for me with pictures prepared in advance. Purple(or nori) - seaweed, extremely popular today, and is used in many recipes of the most different dishes especially in Japanese cuisine. Polya showed me a picture of the finished dish and told me what role porphyry played in the preparation. Bright red algae is rich in iron and calcium, but it has less iodine than brown algae. Still better known as nori, this seaweed can be crushed and added to noodles, mashed potatoes, or even butter, or you can cook rolls: wrap fish or shrimp with rice in it. I chose the dried nori bag. And at home, on the advice of Paulie, I added seaweed to softened butter, lightly salted, mixed, shaped the butter and put it in the freezer for an hour. The next morning, my family was in for a surprise: for breakfast, I cooked bread toast, smeared with delicious and healthy algal oil!

Polya fell ill and did not come to the store. I wandered alone along the display of algae and decided to choose the most unassuming type of marine plants - fucus. This alga is often called sea oak due to the similarity of the leaves with the tree of the same name. I bought a small bag of dried fucus to use instead of salt: this seaweed is very salty!

A week later, missing the amusing stories of the consultant Poli, in the morning I was already in the store! Polya admitted that she was very glad to find a like-minded person and a grateful listener in my face. She began her next lecture with a story about how algae are grown. In recent years, they have been grown not only in Japan, Korea and China, but in some regions of Spain, Italy, France, the USA ... It is in these countries that you will be lucky to buy the freshest algae! But Polya does not recommend collecting them by yourself: algae plantations are sometimes located at a distance of several kilometers from the coast, where the water is very clean. After all, plants from the coastal polluted zone absorb all the substances from the water in which they grow.

My new friend continued her lecture with a story about algae dulce, which is a bright red sea plant with sweet-salty nutty flavor. By the way, Polya advised dulce to be added to butter just like nori. I, having bought another bag of new algae, decided to use it as fragrant seasoning to the fish.

Before my next visit to the store, I warned Polya that I plan to bake fish on Saturday and would be glad for advice on how to improve the taste of the dish with the help of seaweed! When I entered the now beloved shop, Polya was busy with another customer, but when she saw me, she smiled and pointed to the table where beautiful pictures. I took one of them in my hand, which showed off chips. “What does it have to do with chips?” I thought, and putting the picture back in place, I started walking along the algae display case. Polya freed herself and took the picture from the table. "It's kombu! The chips are made from kombu seaweed!" - she said with enthusiasm and continued her next story. kombu is Japanese view familiar to us kelp. It is from this algae that the traditional Japanese broth is prepared: pour dried kombu with water and, as soon as it begins to boil, remove from heat. I reminded Paul about waiting for me in the kitchen white fish, and Polya, raising her index finger up, went for a pen and paper. I wrote down the recipe, marveling at the simplicity and genius of the idea. If you want to taste the incomparable delicious fish, you will need:

• 1-2 whole white or red fish of any variety
• pack of fresh or canned kombu seaweed
• salt to taste

The fish can be used whole, but I cut it into equal small pieces. Rinse the fish well, clean, grate a little with salt. We wrap the fish in the washed kombu leaves and fasten the ends so that the juice that stands out does not flow onto the baking sheet. We put in an oven preheated to 150 degrees for 30 minutes. Algae will give the fish an unusual tenderness and aroma!

The famous Japanese miso soup is cooked with seaweed. wakame. I have tried this dish different restaurants Japanese cuisine, and each time paid attention to a little sweet taste this juicy brown seaweed. Polya said that wakame, which has been cultivated on sea plantations in Spain, Italy and France, is suitable not only for miso, but also for salads, rice, pasta, and even as a side dish, wakame, seasoned soy sauce and sesame, served with fish dishes. I bought a small package of this seaweed to soften it in the evening. hot water, season with sauce and serve with fish.

I often go to a store near my house, and every time I see Apollinaria, I go up to her to buy a bag of dried seaweed in reserve and cook another amazing dish, having tried which, none of my friends will ever say: "Algae? Oh, no, I don't eat that!"

Khritsina Khristinina , specially for Etoya.ru

Photo: trikky.ru, bochkavpechanleniy.com, otvety.org, mirmila.ru, ucheba-legko.ru, aquaumniki.ru, seaweed.ie, ru.wn.com

Than in any other vegetables? But that's not the most amazing thing about the incredible properties of algae.

What is edible algae and what are

Algae are living organisms that inhabit the sea and fresh water. Some of them are single-celled, while others are very similar to land plants, although from a biological point of view, they are not. Algae represent the genus Algae. Scientists talk about the existence of more than 30 thousand varieties of these organisms. But not all of them are considered edible.

Those that fall on our tables can be divided into 3 groups: brown, red, green.

The most famous representatives of brown algae are kelp, hijiki, fucus, limu, wakame (or chuka). Laminaria is known to everyone. This algae is the absolute world champion in iodine content.

Red algae are porphyry, dals, rhodimenia, carrageenan. Porphyry is one of the most popular varieties of edible algae. Well, who hasn't heard of nori, the seaweed traditionally used to make sushi? And nori is porphyry seaweed.

Greens sea ​​plants used as food product, this is the well-known spirulina, umi budo (aka sea grapes), ulva (also known as sea ​​salad), monostrome (aonori). By the way, the uniqueness of spirulina is that it contains an incredible amount - at least 3 times more than meat.

Chemical composition

Chemical composition of edible algae different types slightly different. But in general the set useful elements similar in red, brown and green varieties.

So, any algae can be considered as a source, and most of the substances from. Also, these aquatic "plants" contain a lot and, but most of all, as they said, iodine (each kilogram of algae contains within 1 g of iodine). In addition to it, there are many other components. By the way, vanadium, which reduces the level in the liver, is a component unique to food products. In addition to algae, it is also found only in bee products. It is also interesting that, in terms of the set of minerals, seaweed is very similar to chemical composition human blood.

In addition, these organisms are rich in phenolic compounds, vegetable, as well as lignins, and other biologically valuable components.

Porphyra (nori)

Porphyra is a very common algae. Lives in different seas, including Black, Baltic, Mediterranean, White. This representative of red water "plants" is useful for preventing atherosclerosis and lowering cholesterol levels. These properties of nori make them useful for people with cardiovascular disorders. In addition, nori is known as a source of vitamins A, D and. Traditionally used in Japanese, Korean and Chinese cuisines.

lithotamnia

The extremely rich mineral and vitamin composition is the first thing that comes to mind when we are talking about the red coral alga lithotamnia. The researchers counted more than 30 minerals in this product, including incredibly high portions of magnesium and iron. Due to this, lithotamnia is considered one of the most useful products for the prevention and treatment of anemia.

anfeltia

This red inhabitant of the Black Sea, as well as the outer seas Far East and Severa resembles small spherical bushes. It usually grows near the coast at a depth not exceeding 5 m. It is anfeltia that is the basis for the production of a natural thickener known as agar-agar. This substance is used in marmalade, marshmallow and some other products.

In medicine, ahnfeltia is known as a natural cure for breast cancer. But abuse of the product can cause severe diarrhea.

Phyllophora ribbed

This is a red algae from the Black Sea, common in places where rivers flow into the sea. For many years served as a source of iodine. It is actively used in the beauty industry as an agent that effectively slows down aging.

Benefits for weight loss

In some types of algae, researchers have found an enzyme that is also contained in - the one that causes splitting. On the other hand, sea "plants" are also useful in that, using them with big amount, you can get rid of the feeling of hunger for a long time. This is because the algae, absorbing liquid, swell and create a feeling of fullness in the stomach. And all this against the background of a low calorie content, but rich in mineral and vitamin composition.

To speed up the breakdown of fats, it is useful to drink tea brewed from the collection of herbs and seaweed. For this, funds are taken from equal proportions corn silk, dandelion, buckthorn, bearded cystoseira, bearberry, willowherb, licorice, alfalfa and seaweed (preferably kelp and fucus). Take 2 tablespoons of the collection per liter of boiling water, insist for at least an hour. You need to drink tea 5 times a day, 100-150 ml. The course of treatment should not last more than 2 months. Repeat after 30 days.

Possible dangers from consumption

Potential harm from algae is possible in case of an allergy to them. In addition, kelp, for example, is contraindicated in people with kidney disease, stomach ulcers, gastritis and tuberculosis patients. People with an overactive thyroid gland can use sea "plants" only with the permission of a doctor.

Applications

Algae belong to those products that a person uses in a variety of areas. The most obvious use is as food. Moreover, in Food Industry kelp and fucus are raw materials for algin (, E400), which is used in confectionery business as a thickener and stabilizer. E400 can usually be seen in some sweets, ice cream, yogurt, and even. Another representative of the E-components, obtained from red algae, is E406, also known as agar-agar thickener.

How to cook

It is best to eat fresh or dried seaweed. You can cook them in several ways: soak, add to ready meals, steam or grind the dry product, mix with spices and add to food in this form.

Today, algae is an affordable product in supermarkets. In addition, presented in the most different forms: frozen, salted, marinated, dried, dried, in the form of ready-made salads. When buying dried seaweed, it is important to carefully check the tightness of the packaging. But the white coating on the product should not be frightening - this is a sign of properly harvested "plants". Before use, dried seaweed is poured with water for a while, after which it is added to salads, broths, snacks, rolls.

The inhabitants of Asian countries were the first to include algae in their diet. IN oriental cuisine this product takes pride of place. But sushi is far from the only dish in which sea "plants" look organic. This exotic is perfectly combined with mushrooms, beets, algae can be stewed in oil, and they also make a good snack for strong alcohol.

Use in cosmetology

In beauty salons, procedures using algae are one of the most popular, but also expensive pleasures. And all because they are effective. One of the most popular procedures is anti-cellulite body wraps using seaweed. Also, the extract of this product is added to creams, serums, including for sensitive or problematic skin. Algae is used in baths, hair products and face masks.

Bioactive substances contained in algae:

• normalize metabolic processes;
• rejuvenate aging skin;
• restore the structure of the skin;
• promote the production of collagen and elastin;
• make the skin elastic;
• moisturize the skin and hair;
• restore a healthy complexion;
• eliminate stretch marks.

These beneficial features aquatic "plants" are actively used in the beauty industry around the world.

Researchers say that algae have inhabited our planet for over 2 billion years. For several centuries, people have been eating them (although until quite recently they did not even know what unique properties these organisms have. The benefits of algae seem to be impossible to overestimate. Nature endowed these amazing inhabitants of reservoirs incredible properties. And, of course, those who call algae a super food are right. But still, one should not forget that excessive enthusiasm for even such useful product can sometimes be dangerous.

Corbis/Fotosa.ru

I honestly tried to accustom myself to algae. inspired Scientific research: vitamins and minerals in this exotic food ten times more than in the most healthy vegetables and fruits. But everything turned out to be not so simple.

IN regular store the choice is small: most often come across canned sea ​​kale(kelp), nori and fucus. Seaweed contains about 40 useful substances. It is especially valuable for iodine (rarely from which products iodine is as well absorbed - almost 100%) and alginic acid. She and radionuclides.

But canned sea kale worries me: too much salt, oil and vinegar. In addition, it is clear that there are much fewer vitamins and trace elements in it than in fresh algae.

seaweed fucus, according to the annotation, strengthens bones, hair, nails and teeth, prevents the formation of blood clots, accelerates the breakdown of fats and creates an abyss of other miracles. Only the taste is nasty. Fucus is sold dried and ground into groats - harsh fishy smell, and when it gets wet, it is also bitter.

Denis Bykovskikh

I would have buried the idea of ​​including algae in the diet, if not nori. Paper-thin sheets of dried algae turned out to be delicious roasted sunflower seeds. It is great to wrap sushi and raw rolls, slices of cucumbers and avocados, pates in nori. Chop them into smoothies, soups, stews and omelettes instead of salt, or simply eat them as chips. Delicious and healthy snack: Nori contains three times more calcium than milk, plus there is iodine, vitamins C, A, B12, B2 and D.

Denis Bykovskikh

Friends and vegans talked about spirulina. Both in Europe and in our spirulina marketers earn - they sell it as a scarce medicine. They promise to cure everything in the world, from excess weight and baldness to cancer. This microalgae really contains much more vitamins and minerals than ordinary food. For example, it contains ten times more iron than meat and beta-carotene than carrots.

Denis Bykovskikh

It is almost impossible to buy live spirulina in our country. It is mainly sold in the form of tablets over the Internet and is often counterfeited.

The consolation is that spirulina is quite possible to grow at home. This idea is promoted by blogger and journalist Nika Dubrovskaya. “Spirulina is a quality food that a lazy metropolitan like me can grow,” she says. - At proper care in the lab it divides eight times a day. If it is simply stirred at home in a jar, it grows more slowly, but enough to feed a family. Requires minimal care: water, light and additives, as for growing indoor flowers.

You can get a sample of spirulina for free via the Internet and try to grow it yourself - Nika updates the information and shares her experience.

I tried real, not in pills, spirulina thanks to the LIVE! Alexey Merkulov. He's from a farm in French Normandy, where they're grown organically. clean conditions. I can say that spirulina is the most delicious seaweed of the ten that I ate. Reminds mushrooms in half with nuts and very gently smells of the sea.

Our editors were ready to eat it from morning to evening, but Alexey immediately warned that it was impossible to do much, especially at night - this is a strong stimulant, just like. It is better to start with a quarter teaspoon and gradually increase to one teaspoon per day. During illness or physical activity you can eat more - 10-15 g. By the way, this rule applies to any algae.

“Spirulina is added to juices and salads with citrus fruits (iron from algae is better absorbed with vitamin C). Other good idea- make tartar sauce with spirulina, - advises Alexey Merkulov. - You need to chop the onion, garlic and ginger, marinate in lemon juice. Soak spirulina in water until it becomes a paste. Finely chop the tomatoes and avocado, mix everything. Goes great with fresh bread or loaves."

But no matter how good spirulina is, it is not necessary to rely only on it. “Each algae is useful and unique in its own way,” Ruslan Gevorgiz, head of the microalgae biosynthesis control group at the Institute of Biology of the Southern Seas, told me. A. O. Kovalevsky (Sevastopol). — The best option- try all available types of edible algae and empirically find your norm. The main thing is not to force yourself to eat them by force.

5 more beneficial algae

Algae is a source of vitamins and microelements, especially rich in iodine, and therefore, in conditions of total iodine deficiency in Russia, it is certainly useful for almost everyone. However, algae are a very heterogeneous group of plants, which are united by the place of growth - reservoirs. Algae differ in appearance nutritional value, cooking method. People who traditionally eat algae for food can easily name dozens of varieties of these plants and how they are prepared. Let's be realistic and talk only about kelp (seaweed) sold in Russian stores.

Dried kelp

Dried kelp is considered the most useful, as it retains almost all of its beneficial properties and can be stored for a long time without losing its properties. valuable properties. But in order for it to really benefit the body, it must be used correctly.
1 way. Mix dry kelp with sea ​​salt And dried dill, grind evenly (preferably in a mortar) and use, adding to prepared dishes instead of regular salt. 2 way. Soak dry kelp for 6-10 hours in clean water. During this time, seaweed will swell and increase in volume by 5-6 times. Then it should be boiled for 20 minutes, so that the seaweed becomes soft, but retains its shape. Then add salt vegetable oil and eat as a salad or warm as a side dish for fish.
3 way. Seaweed for sushi - nori. They are sold in the form of dried plates. They do not need to be cooked and soaked. The sushi filling is placed on one sheet and carefully wrapped right before use.

Frozen kelp

There are two types: raw and boiled. Fundamental difference in that the first one should be boiled after defrosting, and the second one does not need to be boiled, you can immediately use it for cooking. Frozen kelp after defrosting should be thoroughly washed to remove sand and excess salt (if used), and then add spices and oil to taste, or use as a side dish for fish dishes or seafood.

Canned kelp

Most often in our country they buy canned kelp. At the same time, the Far East in metal cans is considered the most valuable. She is natural wild. Other than kelp, canned food usually contains only salt and water. Here is the seaweed plastic jars- this is, most often, Japanese seaweed, grown artificially and cooked using preservatives E400 - E406, E 421. If you bought seaweed in a metal can, then you need to add vegetable oil and salt with spices to it, as in its natural form you may not like it. IN plastic containers most often sold already ready-made salads that are consumed immediately.

Wild or farmed kelp?

It is believed that kelp in the second year of its development has the greatest value. At this time, its leaves become large, fleshy and have time to accumulate all the useful substances. In the conditions of an accelerated pace of life, kelp began to be grown artificially, in special sea gardens. In this case, the crop is harvested annually, when the leaves reach the desired size. However, such seaweed, although it has habitual taste practically does not contain useful substances. Unfortunately, this will not be written on the packaging of kelp.

In the store or "from the hands"?

Sea kale is a plant that has the ability to "absorb" harmful substances. Therefore, if it grows in an ecologically unfavorable reservoir, then it becomes more harmful than useful. Therefore, it is best to buy seaweed from a seller who can provide documents for kelp and permission to sell it.

How much seaweed can you eat?

With kelp, the principle "the more the better" does not work. Properly grown and cooked seaweed contains a lot of iodine, and therefore you should not consume it in quantities greater than 250 grams per week.