Seaweed is an excellent source of micronutrients including folate, calcium, magnesium, zinc, iron, and selenium, and it is a very good source of iodine. Seaweed thus supports the thyroid gland, as iodine is used by the thyroid to synthesize hormones. Additionally, seaweed also contains tyrosine, an amino acid that also contributes to the production of thyroid hormones.
Seaweed promotes digestion. Seaweed is a fiber-rich food, an important nutrient that plays a central role in digestion. Above all, increased fiber intake can help prevent constipation.
Seaweed is also said to lower cholesterol levels and stabilize blood sugar levels.
Seaweed contains 85% less sodium than table salt. It gets its salty taste from minerals such as potassium and magnesium, making it a healthy salt alternative.
Common questions about seaweed
Aren't algae and seaweed the same thing?
The name algae refers to plants that live underwater. It encompasses everything from microalgae to seaweed and kelp (macroalgae).
Algae live in both freshwater and seawater, whereas what we call seaweed refers only to algae that live in seawater.
Seaweed refers to several species of macroscopic, multicellular, marine algae, certain types of red, brown, and green algae. In simplified terms, they can be divided into green, red, and brown algae.
Green algae such as sea lettuce, sea salad, sea lace and dunaliella salina.
Brown algae such as kombu, arame, kelp, wakame and hijiki, bladderwrack and knotted wrack. Kelp is the term for dried and ground kombu. Several Swedish algae are also edible, including knotted wrack, which grows in calm sea conditions.
Red algae such as dulse and nori.
Blue-green algae are spirulina, AFA-algae and chlorella.
Why is seaweed so nutritious?
Seaweed contains a unique combination of all 56 vitamins, minerals, electrolytes, and trace elements that are important for human health and which are absorbed directly from sunlight and the sea: it is a truly natural, pure superfood.
Because the nutrients in seaweed are in their natural form, they are easily absorbed and processed.
The harmonious balance between the elements in seaweed makes it more nutritionally potent than any other vegetable on land.
The nutrients make it possible for each other to function optimally. Calcium needs, for example, potassium and magnesium to be absorbed in a natural way: seaweed has a high content of both.
Can you get too much iodine from seaweed?
Yes, you can, so you shouldn't overdo your consumption. However, it's difficult to eat too much seaweed as the flavor is so potent.
Make sure to enjoy it in moderation as part of a healthy, well-rounded diet.
Boiling seaweed before consumption is a simple way to reduce the iodine content.
What can I do with my Dulse?
Dulse works great in cooking!
Dulse can help enhance and intensify the natural flavor in vegetables as it contributes umami.
To incorporate even more vitamins and minerals into a meal, you can sprinkle Dulse flakes on foods like kale or broccoli.
Chefs have always enhanced chocolate flavors with salt, chili, and ginger, and the same works well with Dulse. Dulse makes your chocolate more intense in flavor and gives it a twist that you don't get every day.
Simply combine a pinch of Dulse flakes with the other dry ingredients in your brownie or truffle recipe and enjoy.
If you're a sauce lover and want to try something a little different, why not try creating your own Dulse sauce or dressing?
Mexican food enthusiasts appreciate adding a generous spoonful of Dulse flakes to their guacamole for an incredible flavor and mineral enhancement. See recipe below.
7 recipes with seaweed
Arame marinade
30 g Arame seaweed
1/2 dl tamari
1 large piece of finely grated ginger
Juice from one organic lime
You can add garlic, chili, pepper, sesame seeds to the marinade, depending on your taste preferences.
First soak the seaweed for 10 min and rinse them, then place them in a large bowl.
Mix the marinade and pour over the seaweed.
Let stand for at least 30 min in a cool place.
This is a fine beginning to lots of recipes.
You can then mix them in a salad or with vegetables you like, such as this recipe with asparagus below.
2. Asparagus and leek with arame marinade Ingredients:
1 Leek
1 bunch of asparagus
Remove the hard end of the asparagus, about 2 cm. Cut the asparagus into pieces about 2-3 cm long.
When the water starts to boil, blanch them for about 5 minutes.
Take them out and run them under cold water to maintain their light green color.
Sauté the leek.
Mix together the asparagus, leek, and the prepared arame seaweed (see recipe above)
Sauté everything for a couple of minutes and it's ready.
3. Miso-mushroom salad with arame seaweed
Ingredients:
1 red cabbage head, shredded
30 grams Arame (first soak the seaweed for 10 min and rinse them)
3 carrots, shredded
1/2 – 1 medium-sized jalapeño or habanero pepper
5 dl Shiitake mushrooms (or other mushrooms) cut into longer pieces / marinated
Mushroom marinade:
1 dl olive oil
1 dl tamari
1 tsp coconut sugar or date sugar
Let the mushrooms marinate for at least 30 minutes.
Miso dressing:
1 dl light miso
1 dl orange juice, freshly squeezed
1 tbsp maple syrup
2 tbsp sesame oil
1 garlic clove (peeled/chopped)
2 tbsp ginger, grated
2 tbsp tamari
In a large bowl, combine red cabbage, arame, carrots, and ground hot pepper.
Pour over the miso dressing, let rest for a few minutes.
Top with marinated mushrooms and a bit more dressing before serving.
Preferably eat with chopsticks.
4. Hummus with dulse Ingredients:
1 large handful of Dulse (should be washed and cut)
5 dl cooked or sprouted chickpeas or mung beans
2 tbsp lemon juice
Season with salt & pepper
Mix everything together.
5. Dressing with kelp Ingredients:
1 dl cashew nuts (soaked)
1 dl water
1 tbsp extra virgin olive oil
1 tbsp nutritional yeast
juice from 1/2 lemon
1 tsp dijon mustard
1 tbsp capers (chopped)
1 garlic clove (chopped)
1 tsp tamari
1 tsp kelp powder
Blend cashews with water in a powerful blender until smooth like "cream".
Add the rest of the ingredients, blend again until smooth.
If the dressing is too thin, add 1/2 tsp chia seeds, if too thick add more water.
Season with salt and pepper.
6. Guacamole with seaweed
1 tbsp Dulse or Sea Salad
(Dulse should be washed and cut)
1 avocado, diced
1 spring onion – chopped
1 tbsp lemon juice
1/2 tsp cayenne pepper
Mix everything together.
7. Pesto with dulse and cilantro Ingredients:
2 tsp Dulse
4 garlic cloves
2 cups fresh cilantro, including stems
1/3 cup Brazil nuts
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
2/3 cup flaxseed, hemp, rapeseed or extra virgin oil
4 tablespoons lemon juice
Sea salt to taste
Wash the cilantro well, place it in a food processor with the oil and process until blended.
Add garlic, nuts, seeds, Dulse, lemon juice and mix to a paste.
Season with sea salt and mix again.
Store in a glass jar in the refrigerator. It can also be frozen.
