Edible algae: types, useful substances, eating, rules for preparation and processing

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Without edible algae, almost no dish can do in Asian countries. And if in ancient times most types of algae were treated with caution, now a huge number of algae are known that are actively eaten. The main category by which they are divided into varieties is color. They come in red, brown and green.

Seaweed

In the national cuisine of many countries, and not only among the inhabitants of Asia, the following names of edible algae are considered the most popular and frequently used:

• Laminaria, which we used to call seaweed. These algae are brown and are considered very useful. Seaweed is recommended to eat with a diet, and is also added to various dishes to give them sophistication.
• Fucus vesiculosus also belongs to the category of brown algae. And the uniqueness of this product is that the composition of these algae is similar to blood plasma.
• Spirulinaenjoys unprecedented popularity, but in the CIS countries it can be purchased only as a food additive or semi-finished products. That is why we are trying to grow it in artificial conditions.
• Ulva - algae, also called sea lettuce. We sell them only in s alted and pickled condition. Ulva algae resemble lettuce leaves in appearance, have a rich green color, but not dark, but light. This indicates that this edible green algae contains a large amount of vitamins, which are extremely beneficial for the body.
• Wakame is also classified as brown seaweed and is most commonly eaten dried.
• Dalse are classified as red algae and are usually served either fresh or dried.
• Carrageenan, often referred to as Irish moss. This type belongs to the category of brown and has an elastic, elastic structure, which becomes soft after being subjected to heat treatment.

And this list is far from complete, but only includes the most commonly used varieties of algae. A photo of edible algae is shown below.

What properties do algae have?

Also, don't forget about nori, which is used in making sushi, as well as wakame, agar-agar, kombu and many others. In fact, seaweed is a multifunctional product, some varieties are also used in the preparation of desserts, as gelling thickeners. Most often ediblealgae are used in the preparation of salads and first courses. And seaweed can even be eaten as an independent dish as a side dish.

Freshwater Algae

In fact, the first option is not much different from the second. Both marine and freshwater algae are very he althy and have an unusual taste. However, the fact that freshwater algae contains slightly less iodine can immediately be attributed to the minuses. The most popular fresh edible algae are:

• Icelandic seaweed - rhodimenia. This is a real source of beneficial trace elements, and experts advise adding them to the diet of those who suffer from thyroid diseases.
• Lithothamnia is amazing because it has an unusual coral color. But this does not prevent her from occupying a leading position in terms of usefulness among freshwater algae. Edible red algae look very impressive in dishes.
• Aonori is a frequent guest on the table, because this pleasant aroma, wonderful taste and delicate texture will not leave anyone indifferent.

For seaweed to bring maximum benefits to the body, it should be consumed in dried or fresh forms.

Benefits of algae

Edible seaweed is a valuable product, the benefits of which are active substances, vitamins, various elements that have only a positive effect on the human body. One of the most important properties of the product is its antitumor effect. Surprising is the fact that marine inhabitants are very similar in composition to human blood. What other properties do these sea plants have?

• Algae contains alginates - substances whose task is to remove heavy metal ions from the body.
• An important factor is that algae contain he althy fatty acids, which is why regular consumption of marine plants for food is an excellent prevention of rheumatism, diabetes and various diseases of the cardiovascular system.
• Dietary fiber, which is rich in algae, helps cleanse the intestines and improve overall digestion.
• Also, seaweed is a great way to strengthen the immune system, maintain body tone and get rid of harmful viruses and infections in the early stages.

In addition, some varieties of seaweed are even used in the production of many medicines and he alth supplements.

The use of algae in cosmetology

But that's not all, where is cosmetology without algae? Marine inhabitants are used for many procedures that are carried out in a beauty salon and which can be easily carried out at home. You can also find many beauty products that contain seaweed. And for losing weight, algae is a real salvation. This is not only a low-calorie product that will help you get rid of excess weight, but also a great ingredient for body wraps that will help you cope.with cellulite and extra centimeters at the waist.

Eating

Each year, algae that can be eaten are becoming more and more popular, which is why they are actively used in the preparation of the most delicious dishes. The versatility of algae can be envied by absolutely any product. Here, side dishes, salads, and snacks are used, and nowhere without first and second courses. And dried marine inhabitants can even become an unusual spice that will add new notes to the taste. The advantage of the product is that it goes well with many vegetables, mushrooms, fruits.

Harm and contraindications

Algae can bring the greatest harm only if a person has an individual intolerance. To avoid negative consequences, it is better to eat marine plants in moderation. Also, be careful with the use of algae if you suffer from tuberculosis, diseases of the kidneys, thyroid gland, and ulcers. In these cases, it is better to check with your doctor whether it is worth eating edible algae or still abstain.

How to use in cooking?

Each variety of seaweed can be cooked differently. For example, doctors recommend adding spirulina to absolutely any second and first courses, because it is a real source of vitamins and microelements. Thanks to spirulina, you can make an extravagant dish, as the product gives a pleasant emerald greenshade. This type of algae is added not only to salads, but also to omelettes, and even to baking dough. In this case, the dish will acquire an additional pleasant cinnamon flavor. As for ulva, it is almost the number one product in Scandinavian, Irish and, of course, Chinese and Japanese national cuisines. It is most often used in salads and soups, but it is not uncommon to find sea salad as an independent dish. And if you add lemon juice and a little onion to it, it will turn out very tasty.

Ulva can be used to make real he althy chips. To do this, you need to thoroughly wash the leaves in s alt water and dry on the windowsill under the sun. After two hours, you can crunch on delicious and he althy chips. As for such green algae as aonori, they are loved by culinary specialists for their delicate taste and pleasant aroma. The versatility of the product is amazing. Algae can be used as a condiment, or even simply stewed and served as a side dish along with soy sauce. The use of algae in familiar dishes is an opportunity to breathe new life into familiar food. Experts recommend buying only dried or fresh algae. And do not forget that the benefit is a measure, you should not overeat, as in some diseases this can lead to detrimental consequences.