Contents
seasonal, give an inexperienced ride to the dishes, they are a real nutritional treasure and, luckily, they are no longer a culinary rarity.
Today Summum We will tell you why you should start introducing algae into your diet. And we also explain where and how to taste them.
Why should you eat seaweed?
Because they have a pleasant taste, of the sea and specifically of crustaceans and mollusks, but also for their nutritional richness. In general, the seaweed contain vegetable protein of high biological value (all essential amino acids are present in high amounts), Low fat and a myriad of minerals, starting, of course, with iodine, and then continuing with calcium, magnesium, phosphorus, sodium, potassium, iron, sulfur, cobalt, zinc, silicon, manganese, copper and selenium.
They also provide an adequate supply of vitamins –among them those of group B, A, C, D, E and K– and are very rich in fiber, omega-3 polyunsaturated fatty acids and antioxidant substances.
Spirulina and chlorella: the “blue” power
There are many kinds of algae And, as is easy to imagine, each one has specific taste and nutritional characteristics and is used differently in the diet. The spirulina and the clorela They are microalgae or unicellular algae that belong to the group of blue-green algae. Both have earned the nickname of superfoods and they are in the form of powder or capsules as a nutritional supplement.
La spirulina It is a microalgae with a spiral shape (hence its name) and an intense greenish-blue color. It is a food rich in iron and protein, as well as vitamin E, calcium, phosphorus, magnesium and antioxidants. As its name suggests, the clorela It is one of the richest foods in chlorophyll on the planet. It is also one of the most generous plant protein sources and is reputed to be a powerful natural cleanser.
They can be purchased ground in the online store of Regional Co. and the prices vary from 6.80 to 10 euros.
How to prepare an authentic sea salad
Among the green algae, the most common are sea lettuce and awonori (or aonori). The first, green and flat, reminds of ordinary lettuce and has a green flavor, a bit spicy. The second comes in the form of a twig, hence it is also known as sea hair. Its taste is light and fresh. Both, rehydrated, can added to soups and salads.
Nori and dulse: the red algae
It is the algae that surrounds the pieces of sushi, which gives them shape, texture and flavor. Perhaps that is why it is the most familiar to us.
El nori seaweed It is a type of red algae that comes from a set of pressed and dried edible algae. It is especially rich in vegetable proteins, in omega-3s, iron, calcium, magnesium and iodine. Dulse is another variety of red algae, which is also called “Sea parsley”. It is rich in minerals, but above all it stands out for its content of vitamin C and carotenoid antioxidants. It does not need soaking and it is perfect for soups, salads, sauces and, in general, to give a salty and pleasant spin to dishes.
Kombu: the milk of the sea
Companies that Brown algae they are considered a flavor enhancer. To this group belongs the famous kombu seaweed, an indispensable ingredient, for example, in Dashi broth. It is very rich in vegetable proteins and easily digestible, but its peculiarity is that it is a source of calcium: 134 milligrams per cup.
It also provides iron and iodine and doses of vitamin K higher than those of other algae. It can be used in soups, creams, and legume dishes (oddly enough) to increase its digestibility. By the way, the kombu seaweed was what led to the codification of the umami, the fifth flavor, being especially rich in monosodium glutamate.
Wakame
Rich in minerals (especially iodine and iron), amino acids and vitamins K, A, D, E and B2. Low in fat and very few calories. And in the kitchen is a trick to increase digestibility of dishes based on cereals and legumes.
Does it really take something else to become a fan of wakame seaweed?
Kabuki experience
The restaurants of the grupo Kabuki They are the right choice if what we want is to enjoy a Japanese gastronomic evening with a star. Of course, Japanese with a Mediterranean touch.
In the premises of Madrid’s calle Presidente Carmona, for example, there is a whole section of the menu dedicated to traditional salads, such as Wakame Kyuri Su with wakame seaweed and cucumber. If we do not feel like leaving home, home delivery Experiencia Kirei It includes among its proposals the Wakame Gum, with wakame seaweed, hot spices and sesame oil. Underwater luxury.
Poké: the trendy dish, impossible without seaweed
Rice, fish, fresh ginger, black and white sesame seeds, wasabi powder, chili peppers, soy sauce and, of course, seaweed.
El Poké It is one of the most fashionable dishes, something like a salad of the most complete from a nutritional point of view. This specialty comes from Hawaii and is usually served in bowls. As it is easy to understand, there can be as many variants as there are cooks.
En Mama Campo A Poké of marinated tuna, seaweed rice, vegetables and yellow pepper is served, which is added to that of marinated salmon in the Hawaiian style, with seaweed rice, avocado, sesame and chives. The ingredients They can be purchased at the grocery store just behind the restaurant, in case you want to experiment at home.
Where to buy the algae
The shops of Nugget and Grain They are a kind of paradise for foodies: there is absolutely everything and in bulk, the treatment is competent and pleasant and they even let you try everything you want.
Here we can also find a certain variety of dried seaweed, such as dulse, wakame, kombu, nori and “Sea spaghetti”. They also sell some incredible crunchy seaweed snacks, which boast an almost impossible balance between sweet and savory. To try.
Algae in the kitchen: user manual
Algae are vegetables, only they come from the sea. However, they have a more pronounced flavor compared to vegetables which we are used to eating.
Su use in the kitchen It should be more like spices and aromatic herbs, that is, moderate, to give an original touch to the dish and not to totally change its flavor (unless this is not what you want).
The seaweed They can be used to top salads, soups, rice, legumes, even in cakes and desserts. If they are bought dried, it is necessary to rehydrate them. Taking into account this aspect, that is to say, that once rehydrated they increase their volume, the Recommended daily allowance varies from 5 to 10 grams per person, no more.