Sea Vegetable 101 in 100 Words

Underwater Kelp Forest

I hadn’t given much thought to SEA VEGEGABLES until a couple of weeks ago when my teacher suggested that they should be eaten regularly.  In a 100 words, here is why you might want to consider making sea veggies part of your diet.

The fiber that binds sea vegetables together contains a compound called algin.  What’s cool about algin is that once it’s inside the body it attracts certain toxic substances to it (like lead and mercury) and once you eliminate the algin from your body through your stool, you’ve also eliminated the toxins.

Sea vegetables also contain iodine (good for your thyroid), calcium, potassium, iron, and can also be high in protein.

An easy way to include these into your diet is by throwing them into your soups and salads.  Here are some tasty sea veggies to consider:

Arame:  looks long, thin, and is normally brown

Dulse:  red/purple and leafy looking…nice in salads.

Hijiki:  usually looks “shredded” – and is very high in fiber

Kelp:  green flat leaf normally used in smaller amounts because of it’s strong taste

Kombu:  is a type of Japanese kelp.  A great one for soups

Nori:  it’s what you find in sushi rolls but is nice crumbled in a salad as well

Wakame:  they put this in soups a lot in Japan.  It’s a nice green colour and tastes a bit sweet

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2 thoughts on “Sea Vegetable 101 in 100 Words

  1. I get mine at the No Frills grocery store – normally around the rice and soy sauce. You could also get them at a health food store but it would probably be more $$$.

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