A regular ingredient in Asian diets, seaweed is packed with minerals as well as vitamins B-1, B-2 and B-12. Vitamin B-1 helps with nerve function and muscle tissue, B-2 helps the body absorb iron and B-12 promotes a healthy nervous system. Some of seaweed’s many benefits include strengthening the immune system, increasing energy and providing iodine that supports function of the thyroid, which controls the metabolic rate of every cell in the body. Some of the most popular seaweeds are kelp, nori, dulse, arame and wakame, and they may be eaten in many ways.
Sushi with Nori
Nori is the black wrap that you may have seen in sushi. A good source of vitamin C, nori is low in sodium and fat and contains no cholesterol. In addition to making sushi, you can spread pate on a sheet of nori, dehydrate it for 24 hours and eat it for a snack.
Kelp in Salads and Soup
Kelp has a high iodine content. A simple way to include iodine in your diet is to add kelp to salads and soups. With its peppery taste, kelp helps add flavor to these dishes. Some people enjoy a noodle dish made with kelp noodles.
Japanese researchers identified a pigment in brown kelp called fucoxanthin, which helps with weight loss. Rats given fucoxanthin lost up to 10 percent of their body weight, mainly from the midriff.
Dulse in Salads, Purees and Pates
Dulse is a versatile seaweed that spices up salads, purees and pates. Extremely high in vitamins B-6 and B-12 as well as iron, fluoride, potassium and many other minerals, dulse is relatively low in sodium. So it is a healthy way to add flavor to meals. To make it crispy, dehydrate it at 108 F for 24 hours.
Arame Noodles
Arame is rich in dietary fiber, low in calories and sodium, and a good source of vitamin A, calcium and magnesium. Arame noodles are used to make salads that may include carrots, celery and onions as well a salad dressing. You also can throw arame noodles into sauteed vegetable dishes.
Wakame in Soups
Rich in magnesium, high in potassium and a good source of dietary fiber, wakame adds flavor to soup. It is the little bits of green that float in Japanese miso soup. You may place wakame into cooked soup and let it soak until it expands into thick strands of green.