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The Health Benefits of Seaweed


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Seaweed describes plants and algae that grow in oceans, lakes, rivers and other bodies of water.

Some kinds of seaweed are too small to see. They float in the water and are the food base for most ocean life. Other kinds are huge, such as giant kelp. Their roots grow from the floors of lakes, rivers and oceans. Medium-sized seaweed wash up on beaches and shorelines all around the world. They are colored red, green, black and brown.

The most common kind of seaweed that we eat is brown, such as kelp and wakame, and red, such as nori. Nori is the seaweed used to make sushi, the popular Japanese food.

In fact, many people may think of seaweed as an Asian food product. After all, China, South Korea, Japan, Indonesia and the Philippines are among the largest producers of seaweed.

However, seaweed grows all over the world and people worldwide eat seaweed.

Norway, Chile, France and the United Kingdom are also major producers of seaweed. Scandinavians add seaweed to soup and salads.

In Ireland, people have been eating seaweed for hundreds of years. It helped Irish people survive a severe lack of food in the country during the 1800s. The Scottish culture has also eaten seaweed for many, many years. And records show that ancient Romans used seaweed to treat wounds, burns and rashes.

Now, the taste of seaweed may not be for everyone. Naturally, it can taste fishy. For those who do not like the taste of seaweed, dried and powdered seaweed can be added to foods without changing the flavor. And researchers at Oregon State University have developed a seaweed that tastes like bacon when fried.

That is good news for vegetarians. Also good news for people who don’t eat meat is that many types of seaweed, especially those colored red, are high in protein.

 

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