Why Seaweed?
We recently caught up with Captain Seaweed and got him to share some insights about this delicious, nutritious treat.
Seaweed’s always been a part of Asian food, especially in Japan, Korea and China. It has also enjoyed a long history in Europe in terms of ancient medicine, folklore, farming and food growing. Today, because of its health benefits, it is becoming known as a trendy superfood.
Seaweed is high in protein, fibre and vitamins, and is also a rich source of calcium, copper, iodine and iron. Not many foods have iodine, which is what your thyroid needs.
It absorbs minerals directly from the sea. Many varieties contain more protein than meat and more calcium than milk. The best part? Seaweed is low in calories and fat, which means it’s the PERFECT guilt-free treat.
It is. And it’s good for the environment too.
Seaweed absorbs carbon dioxide from the atmosphere. They grow rapidly, even in polluted waters, and are a promising source of biofuel with a high output of 5,000 to 10,000 gallons of oil per acre. They can be used a fertiliser and are a great food source for millions of animals. All these make it one of the more environmentally friendly foods around.
Did you know there are over 10,000 species of seaweed?
They all have different tastes and nutrients. The most popular are nori. That’s what you use in sushi.
No, thank YOU. And if you want to get great seaweed products, contact my friends at Future Food.