The benefits of edible seaweed: because they are good for you
Algae are among the oldest living organisms on our planet. For centuries these have been part of the stable diet of many communities, especially in Asia, and little by little they are also gaining a prominent place on our tables. Thanks to the outstanding properties and the benefits of algae for the human bodyin fact, these sea vegetables are now globally referred to as valuable food resourceespecially in view of their low environmental impact.
In view of the large production yield, that is, algae do not need agricultural soil for cultivation and do not require the use of fertilizers and chemical products for development.
What are edible seaweeds
In nature they are known about 20,000 different species of algae. More or less half are edible, several hundred are marketed in various parts of the world. These are generally classified according to the color and the depths in which they grow (growing at different depths, the concentration of chlorophyll and beta-carotene change, therefore the pigment).
We know of three large groups: the green or blue algaewhich grow shallower, le brown algae which grow at medium depths and finally le red algae which are found at greater depths.
They can be microscopic, giant or medium sized and their tastealways delicate and with a marked marine connotation, varies according to the types. Despite this, from a nutritional point of view many algae have common properties and characteristics.
Properties and benefits of algae
Algae are a nutritionally rich food and are there are many good reasons to incorporate them into your diet. In the Italian and European market it is almost impossible to find fresh ones, while those are more easily available driedhowever absolutely natural.
There are many varieties, we have said it, but from a nutritional point of view the properties and benefits of algae they are often common to different species.
What are they good for
First of all, algae grow in sea water, that is salty, and to survive they must concentrate inside them many mineral salts and other substances (especially iodine, selenium, but also sodium, copper, iron, potassium and calcium) which for us translate into a rich nutritional profile.
I’m a vitamin concentrate especially the K, provitamin A, and some of group B. They also contain a good dose of B12although in very variable quantities, especially suitable for those who follow a strict vegan diet.
When dried, moreover, they are also one vegetable protein source worth. 20-50% by weight are protein and also have a good amino acid profile. All this associated with the very low lipid and sugar intake and therefore very low calorie intake. A typical feature of algae, then, is the content of different gelatinous substances which, nutritionally, are for us a very important source of soluble fiber.
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