Everything You Need To Know About Sea Vegetable

In an era when maintaining your health and immune system is more vital than ever, there's one superfood you could be overlooking: sea vegetables. Sure, you've had those seaweed bits in your miso soup or wrapped around your sushi.

This huge brown algae, also referred to as "seaweed," comes in approximately 30 different forms. This is the type of sea vegetable that is most likely to stick to your legs when swimming. 


This briny seaweed is commonly marketed in thin, dry sheets, either plain or toasted, and is typically used to hold sushi rolls together.


Spirulina, a form of blue-green algae, is a single-celled cyanobacteria known as the most nutrient-dense food on Earth. It was first employed by the Aztecs but was revived by NASA to feed astronauts1 in space. 


Dulse is similar to red, leafy lettuce and contains the same nutrients as other marine vegetables. However, dulse will most likely not be available in unprocessed form.


Wakame, a brown seaweed, is another popular choice and is usually used in cold salads or as a topping for tofu, soup, sushi, and rice. 


This freshwater algae is another superfood. Because of its stiff cell wall, it cannot be digested in its natural form and is only available as a supplement. 


When it's cold and dreary outside, bring out the kombu and stockpot. This seaweed is utilized in dashi, a traditional Japanese stock. 


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