I’m calling it a superfood because seaweed is a dense, natural source of nutrition. In fact, seaweed is so dense that in dry form 1/3 of it is made up of pure nutrients. So you see, seaweed is a superfood.
Seaweed has concentrated micronutrients, minerals and trace elements, more than any other plant food. It has no saturated fat or cholesterol and is a very good source of B vitamins riboflavin and folate, calcium, iron, magnesium, copper and manganese, and is a good source of vitamin A, C, E (Alpha Tocopherol), K, B vitamins niacin and pantothenic acid, and phosphorus.
More fun facts about seaweed:
- Some have a special property that rids the body of some isotopes (translation: radiation exposure) by binding to them, neutralizing them, and then eliminating them in solid waste.
- They are anti-inflammatory
- They nourish the thyroid gland with iodine, which is necessary to regulate metabolism – careful about conflicting with thyroid medications
- Some have compounds that protect against estrogen-signaling cancers
Seaweed has been elevated to a snack, usually as nori. Variety is always best, and their use is interchangeable: arame, hijiki, kombu, wakame, nori, laver, and dulse.
Store seaweed in a glass jar and it will last for years. A little goes a long way, about 1 teaspoon per person. Mix it into rice or the main course at the start of cooking- it doesn’t affect the flavor and you won’t notice it is there but will feel good about packing your meal with more nutrition.
Another way to enjoy seaweed is in a simple recipe which you can find here.
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