Sea Vegetable List – A Few Favorites For You To Try

The following sea vegetable list includes some of the most popular varieties of sea vegetables. It is not all-inclusive, however. If you have a favorite that is not shown here, please share it with us in the comments section directly below this article.

You may think it strange to eat sea vegetables but these superfoods should become part of your diet.  Sea vegetables have a rich, salty taste of their own and they make a great addition to salads, soups, pastas, stews, grains, and other vegetables.  Below is a list of sea vegetables that you may want to try.  You’ll be surprised to discover how good they can be.

  • Kelp – As one of the most nutritious sea vegetables you can eat, kelp offers the most vitamin and mineral content compared to other foods. Virtually every essential nutrient can be found in sea kelp. In addition to being a good source of calcium, iron, magnesium and potassium, kelp contains the all-important mineral iodine. Although iodine is incredibly important for health, both physically and mentally, most of us are deficient in it. Kelp noodles are a popular way to enjoy the benefits of this food and the sea vegetable supplement Emerald Sea lists organic Norwegian kelp as it’s first ingredient.
  • Wakame is a deep grayish-green sea vegetable that requires soaking before adding to your dish.  After soaking for about 10 minutes in water, wakame expands up to seven times its original size.  When cooked, wakame becomes silky soft and almost melts in your mouth.  This sea vegetable supplies dietary fiber and potassium.  It can be eaten raw as a snack or added to soups, stir fries, salads or stews.  It’s a delicious way to add vital minerals to your favorite foods.
  • Arame is an important addition to your sea vegetable list.  This sea vegetable looks like thin, wiry black threads.  Arame needs to be rinsed and then soaked in warm water for about 15 minutes.  It can be added raw to a garden fresh salad.  Arame has a sweet, mild flavor and is rich in calcium, potassium, iodine, Vitamin A and dietary fiber.  You can try it in omelets, stir-fries, or pasta salad.
  • Nori may be an item in the sea vegetable list that you will easily recognize.  It comes in dark purple to marine green.  Thin, flat sheets of nori are typically used to make sushi rolls.  Nori contains protein, Vitamin C and iodine.  It is an excellent condiment for rice, salads, soups, and casseroles.
  • Dulse comes in the form of flakes or whole stringy leaves.  This reddish brown sea vegetable is full of potassium and protein.  Dulse flakes lend a nice salty flavor to salad.  It turns feather light and crispy when pan fried in oil.  Dulse can also be eaten straight out of the package like jerky.
  • Hijiki is called the “beauty vegetable” in Japan and is given credit for the long, lustrous black hair and beautiful skin of Japanese women.  This sea vegetable looks like black angel hair pasta and requires soaking before it is added to vegetable dishes.  It also goes well with fish.  Hijiki is rich in dietary fiber, calcium, iron and magnesium.
  • Kombu gives a nice salty flavor to soups.  This sea vegetable has an attractive dark purple color and adds protein, calcium, iodine, magnesium and iron to your diet.  It also contains alginic acid that absorbs toxic heavy metals out of the body. Kombu can be added while dry to the cooking liquid for soups, beans or rice.  It doubles in volume when it soaks up water and turns soft as it cooks.  A strip of kombu cooked with beans helps reduce gas.

Want to help us make this sea vegetable list even better? Add your favorite in the comments section below…

Categories : Sea Vegetables

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