Postdate: 21 February 2018
For many, seaweed is not part of the daily diet. Maybe you only know it from a sushirol. Is it a hype or does it have associated health benefits as well?
Source of vitamins
Countries such as Japan and China have long used seaweed in traditional cuisine. Seaweed contains a number of vitamins and minerals such as iodine, protein, iron, vitamin B1, fish oil fatty acids, magnesium and vitamin B; it also contains fibre. This makes it a healthy alternative to meat, but also as a vegetable with meals. The amount of vitamins and minerals varies in the different types of seaweed. Not all seaweeds are edible. The most common edible seaweeds are wakame, sea lettuce, nori and kelp.
Vegetable of the future?
Over the next few years, the Cabinet is set to spend millions on seaweed cultivation in the Netherlands. This shows that seaweed is really becoming very important as a protein source and plant replacement. However, the pure flavour of seaweed is not appreciated by everyone for its typical ‘sea taste’. A way of eating seaweed more often is to integrate it into food dishes. Think of the well-known sushi, seaweed pasta and seaweed salad, or as herbs in a soup.
The fact that that there increasing attention is being paid to seaweed, means that there are definitely ways to include it on your plate more often. It is good for you and a healthy addition to your eating habits. Variety is also important: seaweed generally contains quite high levels of iodine.