The sea comes with an abundance of life and ingredients that provide food and health to various creatures in both the ocean and on land. The different seaweeds in the ocean provide a range of vitamins and minerals to the world’s living creatures. However, much like the variety of sea life in the ocean, there are different seaweed types. Let’s take a look at some of the different types of seaweed.
Blue-Green Algae
Hailing from large freshwater lakes (and sometimes saltwater bodies of water), blue-green algae was used for centuries as a source of food to reduce blood pressure, control blood sugar, and act as an antioxidant. While it’s not an obvious seaweed, it is considered one. Other benefits of blue-green algae include:
- Being a good source of protein.
- Immune system boosting.
- Lowering inflammation.
Even just a tablespoon of blue-green algae provides a healthy amount of potassium, magnesium, iron, protein, and calcium. It’s also relatively easy to add blue-green algae to your diet; even half a tablespoon doesn’t change the flavor of any smoothie or recipe you add it to.
Kombu
Kombu is mostly found in East Asia, but it’s slowly making its way into Western diets. Unlike blue-green algae, kombu adds a little more flavor to foods. It also contains:
- Iron
- Vitamin A
- Calcium
- Vitamin D
- Other minerals
While this seaweed is common in Japan and other East Asian countries, its micronutrients haven’t escaped the eyes of wellness enthusiasts out West, where they’re incorporating kombu into their diets for its mineral content.
Some benefits of kombu include:
- Reducing the risk of cardiovascular disease.
- Reducing the risk of diabetes.
- Reducing the risk of obesity and other health issues.
While kombu doesn’t have the highest taste profile, it does have the highest iodine content. It’s essential to speak to your doctor before consuming kombu for those with thyroid issues, as iodine has been shown to cause thyroid hormone regulation issues.
Wakame
Wakame seaweed is one of the more common ones you’ll find in East Asian (specifically Japanese) dishes. Out West, they’re often used in some sushi or other Japanese recipes. You’ll find wakame in everything from soup to salads. Like other forms of seaweed, wakame shares a lot of the same health benefits, such as:
- Reducing the risk of high blood pressure.
- Improving blood sugar.
- Containing some anti-cancer properties.
Wakame is the most commonly consumed because it contains:
- Omega-3 fats
- Magnesium
- Calcium
- And other minerals
All of these vitamins, antioxidants, and minerals, make it one of the healthiest seaweeds to incorporate into a diet to manage cholesterol and improve heart health. Those who consume a regular amount of wakame have also been shown to have lower visceral fat. Reducing obesity helps lower blood pressure and the risk of metabolic syndrome.
Regardless of the seaweed that you choose to consume, they’re very nutritious, versatile, and delicious. Keep in mind, all seaweed contains a certain amount of iodine, so it’s imperative to talk to your doctor before consuming seaweed, especially if you run the risk of thyroid issues.
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