Although they are not, technically, vegetables, algae often called marine vegetables. They form an integral part of Japanese cuisine. And many other cultures around the world also include various forms of algae in their diets. Practitioners of macrobiotics have seaweed as a staple food. There are several different types of these plants edible, inhabitants of the sea, all of which have great nutritional value. If you would like to know more about Robotics, then click here. Below are some of the most common algae and nutrients present in them. This dark seaweed Arame has a large blade that is shredded before dry and packaged.
It contains calcium, iron, vitamin A, niacin (vitamin B12), and significant amounts of iodine. Kombu also high in iodine, kombu occurs in strips and is often cooked with beans to increase their digestibility. Also contains calcium (although not as much as the arame), iron, vitamins A and C and niacin. This Hijiki seaweed of strong flavor has the largest number of all common algae calcium. Does not contain vitamin C, but it does have varying proportions of other nutrients that have been previously identified. Wakame this marine vegetable is popular in the soup of traditional Japanese miso.
It is a kind of seaweed, and is very rich in calcium and niacin. Nori surely will recognize this algae if you eat sushi. Leaves toasted nori pressed to wrap the sweet sushi rice and their various fillings are used. This alga has the highest content in protein, vitamin A and niacin of any other. Popular Dulse as dry and eaten as a savoury snack, this purple algae is sometimes milled to a powder that is used as a condiment. Please visit neil cole if you seek more information. It is lower in calcium and iron than other marine algae, and contains no vitamin A or niacin. However, has a high content in vitamin C, protein and iodine. The dulse also contains a healthy omega-3 fatty acids in relation to omega-6 ratio. Agar agar without taste or smell, the agar-agar is unique among marine plants. Used as gelatin when developing gelatinous type desserts. It is also used in ice cream and other products dairy products to give them a cohesive consistency, thickness. It has less nutritional content of all marine plants contained in this list, except with regard to calcium has more calcium than nori. It was demonstrated, according to the Cook and macrobiotic author Wendy Esko, the consumption of marine plants helps to reverse cardiovascular disease, to shrink tumors, and even to eliminate the harmful effects of exposure to radiation. The Brown algae, such as the arame, contain a carbohydrate called fucoidan, which studies have shown that it has, among other properties, antitumor and anti-inflammatory action. And marine vegetables also contain soluble fibre, so the good effect on cardiovascular health is understandable. It might need some time to get used to the algae, but start with small quantities of softer as the arame and kombu varieties can help make the transition easier. And, of course, a good way to go getting used to visit your favorite Japanese restaurant. If you live in Madrid, no doubt it will find a good soup of miso and delicious salads of algae in the Nagoya Japanese restaurant.