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SEA VEGETABLES

Some seaweeds are used as "sea vegetables". All marine algae contain a high degree in fiber and a wide range of essential nutrients, minerals and A, B, C, D, E, and K vitamin. For centuries they were used in asiatic communities. The most well known sea vegetables are dulse, nori, kombu, wakame, sea lettuce, sea spaghetti. These edible seaweeds offer 10 to 20 times the vitaminical content of vegetables which grow on land. Agar-agar known also as kanten is a polysaccharide extracted from algae genus Gelidium and used as thickening agent. The blue-green algae spirulina utilized as diet supplements are very beneficial for health and much appreciated by vegetarians for their protein content.   
Related theme: Spirulina
Related theme: Seaweed recipes
                       Sea Lettuce

Sea lettuce (Ulva lactuca ) has a worldwide distribution. Very rich in minerals, this dark coloured green seaweed has a slightly amargo taste and is used in salad, soup or fried in tempura.

Dulse or sea palm (Palmaria palmata) is found in North Atlantic. Sun dried as flakes or baked with cheese it is used as condiment in salads and soups. It as a sweet iodine taste.


Nori
or purple laver (Porphyra) is normally sold in sheets. Roasted or flaked it is added to soups or used most often to wrap sushi.
Is has a smoky flavour at dry mushrooms.

STAMP
Kombu on stamp
WAKAME
Wakame
Wakame (Undaria pinnatifida) is a kelp specially used as seasoning to be added to soups, rices. A flavour very similar to oyster. It is a very tasty complement with fish meals.

Sea spaghetti (Himanthalia eleongata) also known as sea beans is very tasty with rice, fish or vegetables

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