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Seaweeds on Stamps |
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seaweed curiosities |
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SEA
VEGETABLES
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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 |
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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.
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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.
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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.
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The origin of Kombu (Laminaria
japonica) is in Japan where it is used as sea vegetable,
many other different species of kelp are harvested in
others parts of the world to produce kombu. |
Kombu on stamp |
Wakame
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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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