Edible seaweed: A closer look…
10 October 2016 • Author(s): Roy Manuell, Digital Content Producer
What is seaweed?
Edible seaweed are algae that can be consumed and used in the preparation of food. They typically contain high amounts of fibre and are a complete protein.
However, seaweed is rich in a vital, but rare, element: Iodine.
With mental health issues on the rise and cognitive deficiencies such as Alzheimer’s disease affecting millions and costing states billions of dollars a year, iodine deficiency is thought to lead to the enlargement of the thyroid and mental retardation in infants and children whose mothers were iodine deficient during pregnancy.
Relative to other foods, seaweed contains an exceptional level of iodine.
Did you know?
Seaweed has been a part of national cuisine in China, Japan, and Korea since prehistoric times.
Often served in western Chinese restaurants, ‘Crispy Seaweed’ is not actually seaweed but instead cabbage that has been dried and then fried.
Japanese cuisine has an outstanding seven types of seaweed identified by name, and thus the term for seaweed in Japanese is often used in scientific applications, and not in reference to food.
For a closer look click here to see our infographic in full:
ABF Ingredients ANDEROL EUROPE BV Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Cargo Oil AB Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Stancold SteriBeam The Tintometer® Group Thermo Fisher Scientific TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verner Wheelock Vikan UK Ltd