Different Seaweeds Different Profiles
There are three main categories of seaweeds and each have different nutrient profiles. There’s brown algae, such as kombu, which is used to make dashi; green algae, such as sea lettuce; and red algae, such as nori, used to wrap sushi rolls and garnish soups.
As seaweeds are becoming more acceptable to the American palate, other varieties are turning up. Such as crunchy seaweed snacks, which may be high in salt and preservatives but are still healthier than chips or crackers. There’s also algae oil, better than fish oil but also heart friendly because of the fatty acids.
Many seaweeds have as have as much protein and as many amino acids as beef, but servings are so small that equivalents are hard to realized. Also, seaweed proteins have varying digestibility. Many are rich in fiber which aids in digestion and keeps one satiated longer and lessens cravings for more calories. We know that fiber also helps prevent chronic conditions including heart disease and some types of cancer.
There are many nutrients in seaweed. In fact, there are more nutrients in a small amount of seaweed than there are in a ground vegetables. Seaweeds have magnesium and iron, also vitamin A, vitamin K, folate, and some vitamin B12.
Seaweed is a low-calorie way to get nutrients. While overall it’s fairly low in calories, many varieties are lower in sodium than their salty tastes would suggest. They can actually be used in place of salt. When people are trying to cut down on salt intake, they would use dried kelp.
Appreciating Moderation in Bellevue
Enjoy healthy seaweed at FLO, your Japanese restaurant in Bellevue. Have our seaweed salad, seaweed in your sushi roll, or have it in your soup or rice.