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Algae: This is How Healthy The Different Types of Algae Are

Whether as a salad, spice or to wrap your sushi in Algae is not only versatile but also healthy and delicious. What types there are and what advantages they have, we will explain to you in this practical tip.

Algae are healthy

According to researchers, there are over 500,000 different types of algae, of which only about 200 can be used in the kitchen. There they can be pressed, cooked, or processed raw.

  • Algae consist of 33 percent valuable dietary fiber.
  • Another 33 percent consists of vegetable proteins, which also makes algae a healthy addition to vegetarian and vegan cuisine.
  • Freshwater algae in particular, such as spirulina, but also brown algae, are particularly rich in antioxidants, potassium, magnesium, zinc, iron, and vitamins A, E, and C. This strengthens your immune system and accelerates your metabolism.
  • Algae also contain a large amount of vitamin B12, which should be taken into account, especially in a plant-based diet.
  • Algae are also said to have positive effects on people who suffer from migraines.
  • The fucoidan contained in the brown algae also has an anti-inflammatory effect.
  • Around 40 grams of algae cover your daily iodine requirement.
  • Thanks to their salty taste, algae are also perfect as a healthy alternative to conventional salt.

You can use the different types of algae for this

Sea vegetables are not only popular in Asian cuisine, but algae are also being used more and more frequently in Europe. They are not only very sustainable because they can also be grown in Germany and only take a few weeks to grow, but also very cheap because you only have to use a few algae.

  • Spirulina powder is especially popular for green smoothies. The algae consist of 60 percent protein, which makes it particularly interesting for athletes.
  • You probably know nori seaweed best from sushi. The roasted leaves are also delicious and crumbled over a salad.
  • Kombu seaweed tastes salty and smoky and is perfect as a spice for sushi rice and other unusual dishes.
  • Salads with seaweed, like those with wakame, are now available in most Asian restaurants. The brown seaweed also goes well with miso soups.
  • Hijiki is black seaweed traditionally eaten with tofu and vegetables. They taste very intense and are considered a delicacy in Japan.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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