Rich in good nutrients, algae are beneficial for your figure and represent a major ally for your health. Which ones to put on your plate? Should we cook them? Our advice to take advantage of this green gold. Lets have a look at the benefits of seaweed.
- We eat seaweed without knowing it
- Seaweed, a concentrate of good nutrients
- Eating seaweed, instructions for use
Eat seaweed? These kinds of ideas would not have crossed our minds a few years ago because they seemed to be reserved for the Japanese. Yet, living concentrates of the marine environment, algae have been adorned with protective virtues since Antiquity.
We eat seaweed without knowing it
Out of 800 species of algae identified, only around thirty are exploited today. We even consume it without knowing it:
Carrageenans (red algae) are used in the composition of many industrial milk products to which they give their gelled appearance (they carry the classification E407 of the classification of food additives );
Alginates, extracted from brown algae, appear in ice creams, sauces and prepared dishes because they can form hard gels; they also serve to encapsulate drugs;
Agar-agar, a thickener that perfectly replaces animal gelling agents. As it also acts on satiety without containing calories, it has been endowed with slimming virtues. Sold in 2 g sachets, it is easy to dose and goes perfectly with all the savory or sweet flavors which it does not modify in any way since it has no taste, odor and does not clump.
Today, we are no longer content with these hidden algae, and we are starting to use them as condiments, vegetables or salads to take advantage of their richness in nutrients (which is not the case when consumed as a thickener). Here are the benefits of seaweed.
Seaweed, a concentrate of good nutrients
Seaweed concentrates the elements present in seawater, and for some of them contains three times more iron than veal liver (for sea lettuce and Breton kombu), six times more vitamin C than oranges (for sea spaghetti), fifteen times more calcium than milk (for wakame), copper, manganese, zinc and iodine, which regulates the thyroid system… (comparisons per 100 g).
They are low in lipids, which makes them light food to digest , and rich in proteins and fibers, which is beneficial for our intestinal transit and our silhouette.
Eating seaweed, instructions for use
What to advise a person who has never eaten seaweed if they want to taste it? “Take it easy!” Better to use seaweed as a condiment first, sparingly. Like sea herbs, we will put it on a pasta dish or to enhance the scent of a pan of vegetables at the end of cooking. Then, you can taste them as a tartare or as an accompaniment and let yourself be seduced by their unique sea scent. “
Where is it best to start? “ I recommend starting with the mixtures that exist in the form of small dried flakes, to be used in seasoning, a marinade or in de-icing juice. Then, it is better to choose sweet algae on the palate like sea lettuce, dulse or nori, before attacking stronger flavours like a wakame or kelp.
How to use seaweed?
If you prefer ready-made mixes, there is no problem. If we use them fresh and salted – as we often find them – we will quickly desalt them two or three times (depending on their thickness) in fresh, clear water. An operation that will not take more than two minutes in all, and in no case, a night like cod! Be careful with cooking: it is not necessary and, if too long, it can make the algae rubbery! ” I hope you are now familiar with the benefits of seaweed.
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