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L'use of seaweed in cookingit is also spreading in our country: here are thealgaefor use in the kitchen and useful tips.
L'use of seaweed in cookingit is typical of traditional oriental cuisine, especially Chinese and Japanese. TheSeaweedrepresent a food rich inpropertynutritional and with thefood globalizationthey are increasingly spreading on our tables.
Seaweed in the kitchen:property
Many of us look at them with distrust, yet theyalgaemarinerepresent an excellent source oftrace elements and mineral salts; they are rich in calcium, phosphorus, magnesium, potassium and iodine. Some of them bring multiple vitamins that are precious to the human bodyalgae, in fact, they bring the famousVitamin B12, famous because many believe that only meat can be a valid source.
Thanks to hisproperty, the seaweed, represents a "intelligent food "for those who need to integrate a vegetarian or vegan diet, also due to the high protein content.
No ingredient is completely free of contraindications. Beforecooking seaweedand serve them at the table, always check their origin. Due to the high iodine intake, those suffering from hyperthyroidism should limit their consumption.
Seaweed in the kitchen:where to buy them
Thefood algaeyou can buy them in shops specialized in the sale of foreign foods and in the most well-stocked herbalists. Typically, thealgaethey are bought dried and therefore they will have to be maderehydratesoaking them for a few hours in water.
On Amazon it is easy to find severaltypes of food algaesuch as kombu seaweed, spirulina, nori seaweed and the very popular wakame. To consult prices and proposals, please refer to the official Amazon page:food seaweed on Amazon.
Seaweed in the kitchen
Our palate can learn to become familiar with severaltypes of algae to be combined with different dishes. The most common algae for use in the kitchen are:
- kombu seaweed
- spirulina algae
- nori seaweed
- seaweed agar agar
- hijiki seaweed or hiziki seaweed
- dulsa alga
- wakame seaweed
Thekombu seaweedthey have a characteristic sweet taste and for this reason they are a good base for the preparation of broth and soups. In the kitchen, kombu seaweed is useful for cooking legumes because it is able to soften them and make them more digestible. Thanks to its properties, it is considered a purifying food.
Very famous for its properties, so much so that it is marketed in the form of a dietary supplement; spirulina algae is used as a food coloring (blue).
It is native to Mexico, it is a blue freshwater algae; its nutritional properties make it popular for being an invaluable vegetable source of protein. It is rich in antioxidants (tocopherol, beta-carotene and ascorbic acid) and provides a high number of vitamins. For all information, please visit the page:spirulina algae, properties and contraindications.
L'nori seaweedit is famous in the kitchen for the preparation ofMaki. It is rich in vitamin A and can be combined with fatty foods because it facilitates digestion. In the kitchen it is used forwrap the maki ricebut also to wrap fish and vegetables.
Algae Agar Agar
Agar agar is an igredient used to replace egg in cooking; given its gelatinous consistency, it lends itself well to the preparation of creams, semi-colds and puddings to replace jellies of animal origin.
Hijiki or hiziki seaweed
Let's talk aboutalgaerich in calcium. In the kitchen they are used mainly in combination with tuff, vegetables and cereals.
It is a'red seaweedwith a typical spicy flavor. Dulse seaweed is famous for its high iron content: this is why it is used as a natural supplement in case of anemia and iron deficiencies. It is used as a natural remedy to promote the functioning of the thyroid.
They have a lookleafyand have central ribs. Their soap is rather delicate so that it can be combined with a large number of foods: from pasta to meats, from rice to vegetables, from tofu to salads (it can also be eaten raw). Wakame seaweed is a traditional ingredient in miso soup.