Seaweed or sea vegetables are forms of algae that grow in the sea. Long a staple of traditional diets from coastal regions around the world, seaweed has been regaining popularity in Western grocery stores lately.
It’s extremely versatile and can be used in many dishes, including sushi rolls, soups and stews, salads, supplements and smoothies. What’s more, seaweed is highly nutritious so a little goes a long way.
Seaweed is most treasured as a concentrated source of iodine. An important mineral that is deficient from most other foods, iodine is crucial for normal growth and development, proper thyroid function and the nervous system and brain.
Seaweed is also rich in calcium, magnesium, iron, potassium, manganese and chromium. It also contains vitamins C, B12, and riboflavin, as well as other useful phytochemicals and pigments. In addition, it is high in fiber.
While seaweed certainly has many incredible health benefits, don’t be fooled into thinking that it is the save-all supplement to your diet. While too little iodine is certainly harmful, having too much comes with its own set of side effects. In addition, seaweed is only as good as the waters from which it was harvested.
That said, seaweed, in moderation, can be a very healthy, useful and tasty addition to a traditional diet. You can easily incorporate it into your diet by just sprinkling onto salads, or adding to smoothies.
Recipe of the Week:
Chicken Lettuce Wraps are great option for a weeknight dinner (or a fun dinner party!) And the chicken mixture can be made ahead of time and re-heated.
Quote of the Week:
“Your next hello can become your future.”
- Natasha Cornstein