Sea vegetables, which, not long back, were dismissed as seaweeds, are now
recognized for their nutrition value. They can now be found in health food and
specialty stores throughout the world. Sea vegetables are low in calories and
abundant in vitamins and minerals, not to be found in land derived foods. Yet,
they had not found place in the dining tables, save the coastal areas.
Popular Sea Vegetables
Popular sea vegetables in America are Dulse, Kelp, Alaria, Laver, from the east
coast, and Sea Palm from the west coast. Nori, Hiziki, Arame, Kombu and Wakame
are some Asian varieties.
How to Include in Diet
Adding these vegetables to your diet is quite convenient. You have to just add
small pieces to your favorite soups, salads, sandwiches and stir-fries. Some
people could feel surprised by these vegetables' strong taste and odor. Dried
sea vegetables are highly vital wild food and provide highly concentrated
nutrition.
Health Benefits
Sea vegetables reduce the risk of breast cancer. They empower immune system
function and have been credited with increasing energy, improving general well
being and accelerating wound healing. These also maximise the body's metabolism
and anti-aging defenses. They have anti-inflammatory effects and help in the
treatment of certain skin conditions.
Sea food has minerals like zinc, boron, tin, selenium, chromium, antimony and
bismuth, which are missing in modern food. An unusual amount of full spectrum
vitamins, including E, A, C and B12 are also present in sea food. Certain
enzymes and the full range of essential amino acids is found in the vegetables.
Storage
For most people, sea vegetables are available only in dried form. In unopened
packages, dried sea vegetables are usually secure. Once you have opened the
packages, keep in air tight containers in a cool place. If the vegetables absorb
moistures, they could be re-dried in a low oven. |
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