Red Seaweed and its Health Benefits
Japanese have known about the health benefits of red seaweed for a long time and have been harvesting it for years. Red marine algae or red seaweed grow much deeper in the ocean than other seaweed species. They are great for boosting the immune system. Red seaweed has a lot of vitamins and minerals and is a great source for quality protein. One cup or a 4 ounce serving of some dried red seaweed has around 9 grams of fat and 27 grams of carbohydrates. It also provides practically a whole gram of omega-3 fatty acids which have been known to lower one’s risk of cardiovascular disease.
For thousands of years, red algae has been known to be a source of food and good for treating certain medical conditions. It is a great source of antioxidants, vitamins, and minerals. The health benefits of red algae are that it gives your body good circulation, regulates blood sugar levels and is known to lower bad cholesterol levels. This is all due to the fact that it has a high level of dietary fiber. This algae also provides magnesium and calcium so it benefits the health of your bones and will boost your immune system and nourish your skin because it is full of antioxidants.
Red kelp has been a standard food in Asia for ages and is referred to as a superfood. It is used in vegetable soups, salads and pickled in vinegar. Irish moss a type of red seaweed has been harvested in the U.S. and used in cuisine. Red seaweed has been known to treat goiter which is a thyroid condition known to result from iodine deficiency. It contains a lot of Vitamin K and calcium. Healthy individuals need at least 80 mcg of Vitamin K daily. It is recommended to have a safe dosage of 900 mg of red algae-derived calcium on a daily basis. Red seaweed supplements may possibly treat hypertension and can provide strong antioxidant effects.
The Japanese call seaweed which is edible Nori and it is practically 50% protein and has a lot of vitamin B12. Another form of red algae is Dulse and this is found in Eastern Europe, Ireland, and Canada. It is mostly used in stir-fried dishes, soups, and salads.