Composition of algae contain up to 40% plant proteins, which have a very high biological value, which means that they have collected almost all amino acids. They also contain a large amount of provitamin A, important for skin health. In addition, they contain adequate amounts of vitamins C, B, D, F and K. Useful properties of algae, one of the few sources of vitamin B12; do not yield in any way to the sprouts in terms of vitamin E.

Composition of algae extremely large amounts of calcium and iodine, as well as smaller amounts of phosphorus, potassium, zinc, iron and sodium. Like all plants that contain chlorophyll, algae are very rich in magnesium. Sea vegetables contain an indigestible substance known as alginic acid.

Selection and storage of algae

– Buy sea vegetables in tightly closed packages, without a trace of moisture. – Store them at room temperature, which can withstand at least a few months.

– You can make sushi rolls by wrapping rice and your favorite seaweed in a Nori leaf. Culinary use of seaweed Consumption of seaweed is most prevalent in the kitchens of Asian countries. They are used for soups and salads, as well as for the world-famous sushi. They can be served alone or in combination with vegetables, fish or rice. Types of algae, very common in vegetarian cuisine, where they are added as a main ingredient in dishes.

Composition of algae and benefits

– They take optimal care of our health. Why would anyone want to eat sea vegetables? Because they offer the widest range of minerals, containing absolutely all the minerals that can be found in the ocean – the same ones that can be found in our blood. Sea vegetables are an exceptional source of iodine and [vitamin K, a very good source of B-vitamin folate and magnesium and a good source of B vitamins. In addition, they contain good amounts of lignans – plant components with cancer-protective properties.

What do algae help with

– Ensure the healthy functioning of thyroid hormones. Sea vegetables, especially brown seaweed, are the richest natural source of iodine, which as a component of the thyroid hormones thyroxine (T4) and triiodothyronine (T3) is essential for human life. Because these thyroid hormones regulate metabolism in every cell of the body and are actually involved in all physiological functions, iodine deficiency can have a devastating effect on our health.

They protect us from birth defects and cardiovascular disease. Folic acid, so concentrated in sea vegetables, plays several other important protective roles. Studies have shown that we need adequate levels of folic acid in our diet, as this protects us from certain birth defects, including spina bifida (a disease of the spine).

Seaweed gives us double protection against heart disease. In addition to folic acid, they are a good source of magnesium, which reduces high blood pressure and protects us from heart attack.

– Anti-inflammatory. Some sea vegetables have proven to be a unique source of carbohydrate-like substances called fucans, which can reduce the risk of inflammation.

– Relieve the symptoms of menopause. Sea vegetables give us magnesium, which is able to restore the symptoms of insomnia during menopause.

Harm from algae

However, seaweed should be used with caution, as due to the pollution of water with heavy metals, they begin to act like a sponge, absorbing all harmful elements, including arsenic. We recommend avoiding hijiki unless it is organically grown, as it has the highest levels of arsenic.