Rich in iodine for healthy
thyroid action, zinc for
fertility, and calcium for
healthy bones, seaweed is
highly nutritious.

While there are thousands of different varieties of seaweed, only a few are widely available or commonly used as a vegetable. Often found dried, the most well known are flat, dark green kelp (also known as kombu), dark red dulse, green or purple nori, and dark green or brown wakame. The nutritional value of the types varies but they are mostly rich in iron, calcium, zinc, magnesium, and iodine, a mineral that can help to boost the action of the thyroid gland, regulate the body’s metabolism, and help hearing. Seaweed is also rich in folate and low in calories.

  • Rich in easily absorbed minerals and ideal for vegetarians.

  • Good food for dieters as seaweed is low in calories and contains a gel-like

  • substance called agar, which helps you to feel full for longer.

  • May be antiviral and anticancer.

  • Excellent source of iodine to help the body’s metabolism.

Practical tips:
Fresh seaweed for consumption should be sourced from unpolluted waters. It can be chopped and used in soups or stir-fried as a garnish. Laver, a type of seaweed, is used in parts of the UK to make a flat bread that is shallow fried. Dried seaweed can be reconstituted according to the package directions and used in a similar way. Large sheets of nori are used to wrap sushi.
Most types of seaweed are high in sodium (because the sea is very salty) and therefore not suitable for anyone on a low-sodium diet.

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