Let’s introduce you to a whole new vegetable garden in the ocean.
Whether you are a professional chef, vegan, local food lover, parent or just interested in healthy food, we want to introduce you to a natural flavour enhancer from the ocean.
Of course, it is challenging, but also fun to introduce new ingredients into your daily routine. And don’t worry, we’ve created an overview of the most common species in Norway and a number of recipes for inspiration!
Seaweed may be a humble sea vegetable but it is so packed with nutrition that it outperforms many superfoods! We have our own incredible superfood right at our fingertips! Seaweed is a rich source of iodine, which is incredibly important for thyroid health and pregnancy.
It is also a great source of calcium and magnesium, as well as iron, zinc, B vitamins, vitamin A, vitamin E, vitamin C, vitamin K, phosphorus, potassium and trace minerals such as copper, selenium and manganese. It is also a wonderful source of omega 3 essential fatty acids, protein and fibre. Did you know that most types of seaweed contain more vitamin A, calcium, magnesium, folate, pantothenic acid (vitamin B5), zinc and omega 3 than spirulina?
The polysaccharides found in seaweed (eg. agar-agar, alginate, carrageenan) also act as a prebiotic fibre for healthy gut flora and may even be of benefit during cold and flu season, with an antiviral action!
With so many antioxidants and a healthy amount of iodine, it has also been suggested that a diet rich in seaweed may even help to lower the risk of breast cancer. The Japanese diet is naturally high in seaweed and this is thought to be a contributing factor to their lower rates of breast cancer.
– Low-potassium diet- Seaweed contains a high amount of potassium.
-Pre-existing kidney conditions- Seaweed contains a high amount of sodium.
-Hyperthyroid or autoimmune thyroid conditions (eg. Hashimoto’s)- Avoid excessive consumption of iodine, however there are many types of seaweed that are safe to consume even if you have these conditions! Talk to your doctor or a qualified nutritionist.