Seaweed

October 29 2018

seaweed

limy, slippery seaweed has been heralded

as the new, must-have superfood.

So is it truly healthy or just media hype?

Despite its recently trendy, superfood status, seaweed has been used all over the world for thousands of years, but has most notably been a prominent part of Asian diets for the longest period of time, particularly in Japan, Korea and China. There are thought to be over 10,000 species of seaweed, reflecting its immense diversity, both in flavour and nutritional properties. The most popular seaweed species are nori, which is dried in sheets and widely used to make sushi. Other common varieties include dulse, arame, wakame, kelp and spirulina. Sea vegetables also have a long history in ancient medicine, folklore, farming and food growing in Europe, particularly in Ireland.

Sea vegetables are full of nutrients.

Coming in a multitude of colours, textures, shapes and sizes, all types contain a rich supply of minerals, most prominently calcium, copper, iodine and iron.

They are also rich in protein, fibre and vitamins, specifically vitamin K and folic acid,

being low in calories and fat.

Kelps are usually dried into sheets and added to a dish during cooking, or are soaked in water to soften them before eating.

Kombu is a brown kelp, favoured for its strong, mineral-rich flavour and often used in soups.

Arame, another species of kelp, has a mildly sweet flavour and firm texture, that makes it an appealing addition to many dishes - even baked goods.

Sometimes sold as flakes or granules, seaweeds are increasingly used as a salt substitute.

Kelp noodles, which do not require cooking, are a good gluten-free alternative, being low in calories but high in calcium.

Dulse is a seaweed with a softer, chewy texture.

It is commonly eaten in dried form as a snack, as a healthy alternative to fried crisps.

Advertising