Algae: all about the benefits of sea vegetables

Algae usually are widely used in Asian cuisine. But in recent years they have become very popular in Europe.

Algae are one of the most useful and wonderful gifts of nature that can be used by people. Due to the marine origin algae are able to accumulate a large reserve of different kinds of minerals. Due to the unique set of useful properties of algae play an important role in proper human nutrition.





Algae as a source of mineral properties

Sea vegetables have a chemical composition that is similar to human plasma, so they can clean and normalize the balance of the circulatory system. In addition, algae are a rich source of calcium for the body. They greatly ease the symptoms of hyperacidity, which often affects people with a poor diet.

Seaweed is a great antioxidant, which is recommended to be taken for the prevention of diseases. In their composition contains lignans, which, as a powerful antioxidant, prevents the formation of malignant tumors. And chlorophyll (making the plant green), helps the body remove toxins faster.

Sea vegetables are part of different diets. The fact that iodine contained in seaweed, stimulates the thyroid gland. But it is responsible for normal metabolism in the body.

Seaweed which you can eat

• Nori can often be seen as one of the ingredients of sushi. And to prepare your own sushi, it is recommended not to buy toasted nori, in order to extract from them the maximum benefit.
• Kelp or seaweed is brownish and often it can be seen on the ocean. Seaweed is a traditional ingredient in Asian cuisine, but European women often introduce it in your diet when you adhere to diets to lose weight.
• Red algae is sold as flakes or in solid form. Flakes of red algae are usually added to dishes such as salads, soups and vegetable side dishes. Before that does not require pre-treatment plants.
• Aram is a filamentous algae black. Before you can use it in the kitchen, you need to soak Arame in water, after which it had doubled in volume.
• This type of seaweed as kombu in Japan used for centuries to enhance the taste, as a rule, dishes of beans. published

 

P. S. And remember, only by changing their consumption — together we change the world! ©