Wide variety of seaweed

SeaweedThe algae present a great wealth of shapes and colors, and grow all over the planet. In the kitchen, a simple way to classify them according to their color, green, brown or red. In China, Japan was part of several of its most iconic dishes, such as sushi or miso soup, and one of the most typical specialties of Wales, the laverbread, in the bell is a seaweed paste.

Algae propertiesThe seaweeds are healthy, delicious and allied to unbeatable food for their flavor and easy preservation. It also contains fat, minerals, fiber, antioxidants and high-quality proteins. They are one of the minerals that star the algae. It is an essential trace element for the energy metabolism of cells. The main source of yodo in the omnivorous diet is foods of marine origin, such as fish and seafood.

The algae are the vegetarian

and vegan alternative. In addition to small doses of algae in the usual diet, they will cover the daily needs of iodine, which is important to favor a suitable synthesis of hormones in the thyroid gland. However, in cases of hyperthyroidism it is advisable to maintain strict control of the intake of this mineral. FÓSFORO Y CALCIO The algae are also considered a good source of phosphorus and calcium.

The match takes place in a, for example the sea spaghetti. Regarding calcium, if several studies have been carried out that show that the calcium supply from algae such as hiziki (1,400 mg / 100 g) or wire (1,170 mg). RICAS EN HIERROEven though the seaweed hierarchy is not the same as that of animal origin, it is still very interesting because of its presence and the presence of vitamin C, which plays an important role in its absorption.

The list of minerals that provide these sea vegetables does not end here. In them you can find potash (the sea spaghetti presents a great concentration), as well as small selenium and five dosages. VITAMINS AND MUCHA FIBERThe algae is a source of vitamins. For example, the normal alga has a high content in beta-carotene or provitamin A, known for its protective role in the health of the eye. The vitamin B family is also abundant in algae such as hiziki or spirulina,

Including vitamins E and C

potent antioxidants in addition to great allies for a good and healthy skin, they are present in the sea litter. the wakame seaweed. MUCÍLAGOSIn the algae the fibers form mucilages, polysaccharides that retain several times their volume in water. Benefits of algaeThe effects on the health of “marine vegetables” are essentially due to their abundance in minerals.

  • 1. The levels of calcium, magnesium and phosphorus that help algae help maintain
  • healthy and healthy hair. By helping to prevent osteoporosis. Besides, the calcium present in
  • the algae is accompanied by other minerals such as magnesium, which are also necessary for its correct assimilation and bone formation.

2. The content of HCl and Vitamin C is suitable for algae in great allies in cases of anemia (the alga dulse and the spaghetti of the sea contain 60 mg of HCl per 100 g). 3. BUENAS DIGESTIONESThe algae mucilages like cochayuyo and the wakame have a protective role on the stomach and intestine mucosae, making digestions feel softer and have a greater feeling of satiety, an especially interesting aspect in weight loss diets.

Ikeda is aware that the kombu seaweed is especially rich in glutamic acid, which produces the taste sensation that bautizaron with this name, which in Japanese means “delicious”. Umami is present in seaweed, but also in foods with a deep and intense flavor such as tomatoes, mushrooms or quesos. UN POCO ES MUCHOIn the kitchen with algae it is basic to use a little corner, since it is a very concentrated food, both in nutrients and in flavor, and so much.

Those who are concerned about their cardiovascular health

it is generally a food with a lot of fat contained in some varieties, such as cucumber or fucus, they are known for their ability to maintain LDL cholesterol (“malo”) ). The algae in the kitchenThe algae hide a secret that was not discovered until 1908 by Japanese chemist Kikunae Ikeda. This chemist is responsible for the four “classic” flavors (salt, sweet, sour and bitter) that have been officially added since we have a fifth flavor, umami.

 Also, with just one gram (4 or 5 grams) you get a large supply of minerals and vitamins. EN MARISCO PLACESeafood is excluded from vegetarian and vegan diets, and many varieties are highly contaminated, due to the fact that they act as filters for marine water. Además is among the main causes of food allergy. The seaweed is the alternative to seafood. Food wells transmit the fresh sensation and the sea as their original inhabitants, the algae.

EN ENSALADAS AND SMOOTHIESIf you can remodel the sea lechuga (its name is similar to the terrestrial lechuga), dulse, wire the wakame and aliñarlas with deep flavored vinaigrettes (with special spices). Given its intense flavor (and also its concentrated properties), it is interesting to serve this type of salads in small portions, as a garnish. Spirulina (technically not an alga, but a cyanobacteria), can also be enriched with octopus proteins, gazpachos or vegetable creams (for example, brecol or spinach).

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