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Seaweed’s Nutritional Value

f048222t Nourish your body thoroughly by adding seaweed to you diet

Seaweeds are the most ancient plants on earth, and among the most nutrient-rich foods on the planet. The nutritional value of seaweed is very high as they concentrate all the basic elements that are the building blocks of the human body and contain all five essential nutrients of a good diet – vitamins, minerals, carbohydrate, protein & fat.

Sea vegetables' chemistry & physiology is very different to that of land plants.  Compared to land vegetables, sea vegetables have 10 to 20 times more usable minerals, concentrate more calcium & iron, and possess the ideal ratio of potassium to sodium. They are also rich in vitamins, contain all minerals and trace elements identified as health requirements plus they have other nutrients, many of which are known to offer protection from radiation or chemical pollutants. The amount of individual minerals & essential elements varies according to the specific seaweed, but they are naturally presented in balanced proportions for easy assimilation by the body.

They are the richest foods in natural organic iodine with a high bio-availability and consequently boost metabolism, regulate weight, and stimulate cellular activity which in turn burns fats and eliminates toxins. They provide an impressive vitamin cocktail which has a general tonic effect on the body and also stimulates natural defenses; they are also one of the very few non-animal sources of vitamin B12.

Proteins in seaweed are found in a simple form that is easy to assimilate making it immediately available to the body. This protein is also low in calories and fat, alkaline, fully utilisable and contains no cholesterol.

They contain exceptional saccharides in the form of glyconutrients (Agar & carrageenan) & complex sugars (like Mannitol), phytohormones & sterols; all this, with almost no calories. Seaweed carbohydrates are slow releasing sugars in the form of fibres, supplying plenty of energy with few calories. The fibres in seaweed come in soluble & insoluble forms, and both are able to bind water or mineral cations and may be used by colonic microflora as fermentable substrate to provide prebiotic benefits & facilitate binding, lubrication & evacuation of toxins.

Surprisingly, seaweeds are generally low in sodium and therefore do not have an adverse effect on blood pressure. The alginates they contain actually help balance salts in the body by eliminating excess sodium & environmental toxins.

Ocean vegetables contain fatty acids with a favourable ratio of Omega-3, anti-oxidants & phyto nutrients.

Good quality sea vegetables are dried naturally, so that they retain all their vitamins and natural enzymes. Seaweed also contains a wealth of special compounds and anti-oxidants.

Being one of the most alkaline foods one can eat, sea vegetables support the neutralisation of acidity in the body which is a fertile ground for disease.

One does not have to eat great quantities of seaweed in order to enjoy the taste and get the health benefits. Sea vegetables are a very positive alternative to the current trend of consuming a daily handful of expensive vitamins and mineral supplements.  

Sources:
Nutritional Value of Edible seaweeds

Disclaimer: This material is provided for educational purposes only and IS NOT intended as a substitute for professional medical advice, diagnosis, or treatment. This information is generic and may not include the latest research. We encourage you to do your own research and discuss your findings with a qualified health practitioner who can help you validate the outcomes in the context of your specific & individual health situation.

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