Almost no dish is made by the inhabitants of Asian countries without edible algae. And if in ancient times most species of algae were wary, now a huge amount of algae that are actively consumed is known. The main category by which they are divided into varieties is color. They are red, brown and green.
Seaweed
In the national cuisine of many countries, and not only among residents of Asia, the following names of edible algae are considered the most popular and often 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 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.
- Spirulina is unprecedentedly popular, but in the CIS countries it can be purchased only as a food supplement or semi-finished products. That is why they are trying to grow it in our country under artificial conditions.
- Ulva - seaweed, which is also called sea salad. They are sold with us only in a salty and pickled condition. Ulva algae resemble the appearance of lettuce leaves, have a saturated green color, but not dark, but light. This indicates that these edible green algae contain a large amount of vitamins, which have a very positive effect on the body.
- Wakame also belongs to the category of brown algae and is most often eaten in dried form.
- Dals are classified as red algae and are usually served either fresh or dried.
- Carrageen, which is often called Irish moss. This species belongs to the category of brown and has an elastic, elastic structure that becomes soft after being subjected to heat treatment.
And this list is far from complete, but only contains the most commonly used varieties of algae. A photo of edible algae is presented below.
What properties do algae have?
Also, one should not forget about nori, which are used in making sushi, as well as wakame, agar-agar, kombu and many others. In fact, algae is a multifunctional product, some varieties are also used in the preparation of desserts, as gelling thickeners. Most often, edible seaweed is 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 seaweed and freshwater algae are very healthy and have an unusual taste. However, the fact that the iodine content in freshwater algae is slightly lower can immediately be attributed to the minuses. The following are the most popular fresh edible algae species:
- Icelandic seaweed - birthmarks. This is a real source of useful trace elements, and experts advise adding them to the diet for those who suffer from thyroid diseases.
- Lithotamnia is surprising in that it has an unusual coral color. But this does not prevent her from taking a leading position in usefulness among freshwater algae. Edible red algae looks 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.
To algae bring maximum benefits to the body, you should use them in dried or fresh forms.
The benefits of algae
Edible seaweed is a valuable product whose benefit is in active substances, vitamins, and 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 marine plants have?
- Algae are in the composition of algae - substances whose task is to remove heavy metal ions from the body.
- An important factor is that algae contains beneficial fatty acids, which is why regular consumption of marine plants in food is an excellent prevention of rheumatism, diabetes and various diseases of the cardiovascular system.
- Dietary fiber, which algae is rich in, helps to cleanse the intestines and overall improvement of digestion.
- Also, seaweed is a great way to strengthen the immune system, maintain the tone of the body and get rid of harmful viruses and infections in the early stages.
In addition, some varieties of seaweed are used even in the production of many medicines and therapeutic additives.
The use of algae in cosmetology
But that's not all, where is cosmetology without algae? Marine residents are used for many procedures that are carried out in the beauty salon and which can be easily carried out at home. You can also find many cosmetic products, which include seaweed. And for losing weight algae is a real salvation. This is not only a low-calorie product that will help you lose weight, but also an excellent ingredient for body wraps that will help cope with cellulite and extra centimeters at the waist.
Eating
Every year, algae, which 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 universality 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 the dried-up marine inhabitants can even become an unusual spice that will add new notes to the taste. The advantage of the product is that it combines wonderfully with many vegetables, mushrooms, fruits.
Harm and contraindications
Algae can cause 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, caution with the use of algae should be the one who suffers from tuberculosis, kidney disease, thyroid gland, ulcer. In these cases, it is better to check with your doctor whether it is worth consuming edible algae or even abstain.
How to use in cooking?
Each variety of algae can be prepared in different ways. For example, doctors recommend adding spirulina to absolutely any second and first courses, because this is a real source of vitamins and minerals. Thanks to spirulina, you can make an extravagant dish, as the product gives a pleasant emerald green hue. This type of seaweed is added not only to salads, but also to omelettes, and even to pastry for baking. In this case, the dish will acquire an additional pleasant cinnamon flavor. As for the ulva, this is almost the number one product in Scandinavian, Irish and, of course, Chinese and Japanese national cuisines. Most often used in salads and soups, however, you can often find sea salad as an independent dish. And if you add more lemon juice and a little onion to it, it will turn out very tasty.
From ulva you can cook the most real healthy chips. To do this, thoroughly wash the leaves in salt water and dry on a windowsill under the sun. Two hours later, you can crunch delicious and healthy chips. As for such green algae as aonori, they were fond of the chefs for their delicate taste and pleasant aroma. The versatility of the product is surprising. Algae can be used as seasoning, you can even simply stew and serve as a side dish with soy sauce. The use of algae in familiar dishes is an opportunity to breathe new life into usual food. Experts recommend buying exclusively dried or fresh algae. And do not forget that the benefit is a measure, it is not worth overeating, since with some diseases this can lead to disastrous consequences.