Sea vegetables
Sea vegetables are edible seaweed, of which there are several varieties. Rich in nutrition, sea vegetables have many benefits.
Seaweed is a misnomer[edit | edit source]
The vernacular “seaweed” is a bona-fide misnomer, because a weed is a plant that spreads so profusely it can harm the habitat where it takes hold. (Consider kudzu, the infamous “mile-a-minute vine” that chokes waterways throughout the U.S. Southeast). Not only are the fixed and free-floating “weeds” of the sea utterly essential to innumerable marine creatures, both as food and as habitat, they also provide many benefits to land-dwellers, notably those of the human variety.
Rich in vitamins and minerals[edit | edit source]
Seaweed is chock-full of vitamins, minerals, and fiber, and can be tasty. For at least 1,500 years, the Japanese have enrobed a mixture of raw fish, sticky rice, and other ingredients in a seaweed called nori. The delectable result is a sushi roll.
Anti-inflammatory and anti-oxidants[edit | edit source]
Many seaweeds contain anti-inflammatory and anti-microbial agents.
History[edit | edit source]
Their known medicinal effects have been legion for thousands of years; the ancient Romans used them to treat wounds, burns, and rashes. Anecdotal evidence also suggests that the ancient Egyptians may have used them as a treatment for breast cancer.
_Steamed_sea_bass_topped_with_our_special_spicy_chili_sauce._Served_on_top_of_steamed_vegetables.jpg)
Cancer fighting agents[edit | edit source]
Certain seaweeds do, in fact, possess powerful cancer-fighting agents that researchers hope will eventually prove effective in the treatment of malignant tumors and leukemia in people.
Secret of Japanese[edit | edit source]
While dietary soy was long credited for the low rate of cancer in Japan, this indicator of robust health is now attributed to dietary seaweed.
Rich in dietary fiber[edit | edit source]
One nutritional benefit of sea weed is that they have high amounts of fiber.[1][2] They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae.[1]
What are sea weeds?[edit | edit source]
Most edible seaweeds are marine algae whereas most freshwater algae are toxic.
Nutrition and uses[edit | edit source]
Seaweed contains high levels of iodine, as is common in many sea foods, relative to other foods. A study in 2014 pointed to certain species of seaweed as being a possible vegan source of biologically-active Vitamin B12. [3]
Research[edit | edit source]
As a nutraceutical product, some edible seaweeds are associated with anti-inflammatory, anti-allergic, antimutagenic, antitumor, antidiabetic, antioxidant, antihyperthensive and neuroprotective properties. Edible red macroalgae such as Palmaria palmata, (Dulse), Porphyra tenera (Nori) and Eisenia bicyclis have been measured as a relevant source of "alternative protein, minerals, and, eventually, fiber."[4]
Sea grapes (Caulerpa lentillifera) are cultivated in ponds in the Philippines[5]
Sea grapes are usually eaten raw with vinegar, as a snack or in a salad[6]
Dasima (kelp)
Cakes and Food Made of Seaweed by Kubo Shunman, 19th century
Seaweed oil[edit | edit source]
Seaweed oil, also called algae oil, is used for making food.
Seaweed oil is also used for biofuel, massage oil, soaps, and lotions.
Cultivation[edit | edit source]
Seaweed is available both naturally and is also grown or cultivated. One of the most common varieties is called sugar kelp. Sugar Kelp is a “winter crop” that is traditionally planted in late-November and December. A first spurt of growth happens into January until water temperatures drop to near-freezing levels. By March, when more sunlight is available and the water reaches around 40-degrees F, the plants experience their second spurt of growth, which continues until harvest in late-April and throughout May.
Common edible seaweeds[edit | edit source]
Common edible seaweeds include:
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Portions of content adapted from Wikipedia's article on Sea vegetables which is released under the CC BY-SA 3.0.
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Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.Contributors: Prab R. Tumpati, MD
