If you’re a sushi fan, you have likely tried seaweed. Rich in vital nutrients and antioxidants, seaweed has been consumed for centuries, particularly in China and Japan, where several different strains are eaten regularly. A member of the algae family, edible seaweed comes in three varieties – green, red, and brown. Brown varieties, such as kelp and wakame, remain the most popular among diners, while red seaweed (nori) is used to make sushi. So, please read this blog and learn the benefits of eating seaweed with us.
Today, seaweed can be found in the majority of supermarkets. Asian supermarkets also stock edible sea vegetables, including fresh, dried, and powdered varieties.
The health benefits linked to eating seaweed
There are lots of reasons to up your seaweed intake. Not only is seaweed great for your digestive health, but it can also improve your heart health and help regulate hormone production. Wakame, in particular, has been shown to prevent high blood pressure in several animal species. At the same time, arame is unusually rich in iodine, calcium, folate, and magnesium.
Lately, a 25-year study found that the world’s longest-lived population, the Okinawans, who consume several portions of sea vegetables daily, seldom suffer from high cholesterol, heart attack, or stroke. Researchers concluded that sea vegetables support heart health and help to lower blood pressure.
Edible seaweed is a fantastic source of iodine, which supports thyroid function and helps to regulate hormone production. Consuming healthy quantities of iodine is critical; thyroid malfunction can result in rapid weight loss, high cholesterol, fatigue, and muscle weakness. Mild iodine deficiency manifests gradually and subtly. However, just one gram of edible brown seaweed contains more than fifty times your recommended daily allowance of iodine.
Why and how often should you eat seaweed?
Seaweed is a low-calorie, highly nutritious vegetable that can enhance the flavor of other foodstuffs. So-called “functional foods,” by which I mean fortified or vitamin-enriched products, often contain seaweed or seaweed extract, which can help you feel fuller for longer and give your digestive system a much-needed boost.
In the Caribbean and Ireland, seaweed-based soups and tonics are often given to the sick to reduce phlegm and prevent swelling. Seaweed also eases hangover symptoms and boasts robust antioxidant properties.
In general, dishes containing seaweed are great for our bodies. Think about it while you’re unlikely to order seaweed with a side of chips. You may well find yourself tucking into salads, miso soups, tofu dishes, raw fish, vegetable stews, and seaweed.
While you may be tempted to add seaweed to your food from now on, go steady. Seaweed is high in potassium, too much of which can lead to heart palpitations among those with kidney problems. Similarly, consuming too much iodine can be as damaging as consuming none. Eat seaweed in moderation. Two to three tablespoons of seaweed each week, two to three servings of sushi, or three to four bowls of miso soup will give you the nutritional boost you require.
Nutrient profile
Seaweed is low in saturated fat and very low in cholesterol. It’s a great source of vitamins A, C, E, and K, riboflavin, folate, calcium, niacin, and manganese. Edible seaweed is also rich in copper and magnesium. However, seaweed also contains high sodium levels, which can impact kidney function.
Introduce the benefits of eating seaweed in your diet with Optimal Wellness.