What the Health Magazine
Delivering the latest buzz on fitness, nutrition and wellness for Syracuse University students.
What’s the deal with seaweed?
Photo: Michael Ocampo
Seaweed has been used for centuries in soups, salads and side dishes. It’s a popular dish at Asian restaurants and is often used as a condiment or sushi wrapper. Deep green kombu, dried black hijiki, red dulse, emerald wakame, sea lettuce and nori are edible seaweeds that have the same health benefits as vegetables grown on land. Each has their own taste and texture and are great sources of essential nutrients.
Most seaweeds are high in amino acids, making them valuable sources of protein in vegetarian diets. Seaweeds also contain vitamins A, beta-carotene and C. In addition, seaweeds are high in potassium, iron, calcium, iodine and magnesium because these minerals are concentrated in ocean water.
If you’re looking for foods to help with weight control, look no further than seaweed. This “sea vegetable” provides only 5 to 20 calories per serving and is fat free. Seaweed is a great source of fiber, which contributes to a feeling of fullness after eating. Seaweed granules can replace sodium content in snack foods and other processed foods. Reducing your salt intake can reduce your risk of high blood pressure.
Take a walk on the wild side and add seaweed to your salad. You’ll be in summer mode and get your daily dose of vitamin C!
About Lindsay Barton
