Most of us are used to seaweed in sushi and miso soup that goes with it. But have you ever thought about the health benefits of seaweed besides how good it tastes?
What is seaweed?
Algae, which is another name for seaweed, is a type of plant-like organism that grows in the sea.
Some algae, like microalgae, are made up of only one cell. This makes them more like bacteria, which also get their energy from photosynthesis.
Most seaweed that we eat is made up of a lot of cells. Seaweed is part of a healthy diet, and in many traditional cultures, it is used to make herbal medicines.
What are the different types of seaweed?
Scientists have put different kinds of seaweed into different groups based on their colors, how their cells are built, and other characteristics. The most common groups (or phyta) of seaweed that people eat are:
- Green algae such as sea lettuce or ulva, and Vietnam sea grapes (Umibudo)
- Brown algae such as kombu, arame, kelp, and wakame (the miso soup seaweed)
- Red algae such as dulse, laver, and nori (the sushi seaweed)
- Blue-green algae such as spirulina and chlorella
Benefits of seaweed
The unique properties of seaweed make it beneficial to the body in several ways:
Vitamins and minerals
Seaweed has a lot more nutrients than any vegetable grown on land. It is a great source of micronutrients like folate, calcium, magnesium, zinc, iron, and selenium. Seaweed is a great way to get iodine, which is very important.
DHA and EPA omega-3 fatty acids
Unlike land plants, seaweed already has the omega-3 fatty acids DHA and EPA made, so seaweed or algae oil is a good way for vegetarians to get omega-3.
Aids with digestion
Many people get gas and stomachaches when they eat beans. Adding kombu, a type of seaweed, to the beans while they are cooking is an easy way to fix this.
Antioxidants
There are many antioxidants in seaweed. As part of a healthy diet, seaweed can help protect against oxidative stress and prevent chronic diseases like cancer and digestive problems.
