Variety of Seaweeds

There are many varieties of algae and each has some notable properties below are listed the most common and its peculiarities in taste, shape consumer and other interesting features: 

  • Agar-Agar: very delicate flavor, is a blend of several red algae lyophilized until they become transparent. This alga is twofold consumption: algae can consume as rehydrated about 5-10 minutes and then drain well and we can add it into a salad or it can become a gelatin if we put it in hot water at 50 º C until it dissolve and we can incorporate it to thicken a sauce or a dessert. 

  • Arame: highlights its sweet taste due to its high content of mannitol. For consumption we have to rehydrate about 5-15 minutes. we can also cooked slightly adding it at the end of the cooking of rice and vegetables, for example.

Alga Kelp en una playa de California fotografía de Mike Baird

Kelp Algae in a Californian beach Photo by Mike Baird - Creative Commons

  • Dulse: is one of the most iron-rich algae. Salty taste, is often consumed into fresh salads incorporating it rehydrated. 

  • Spaghetti Seafood: with a major in iron and iodine plus sugars. Little intense flavor, you can include in many culinary preparations: salads, cereals, etc.. 

  • Spirulina: It is a lake Algae with cleansing properties. It can be found as a dietary supplement.

  • Fucus: because of its satiating and slightly laxative effect it is a seaweed that is usually consumed as a dietary supplement in slimming diets. It also helps to lower cholesterol levels.

  • Hijiki: it is said that it has taste of the sea, rich in minerals and trace elements, especially suitable for balancing the nervous system. It also has properties to strengthen hair. For consumption we have to rehydrate it for about 20 minutes and renewing the water we will cook it for 30 minutes. It is especially recommended sauteed, with vegetable proteins, etc.

  • Kelp: known by this name to the Laminaria (Kombu) and Ascophyllum algae from the Pacific Ocean. They are the richest in minerals (especially iodine) will help reduce weight and increase overall wellness. They can be taken as a dietary supplement tablets .

  • Klamath blue green: algae from Upper Klamath Lake (Oregon, USA). Noted for its high content of amino acids, so it is very interesting for people who follow a vegetarian diet.

  • Kombu: A Kelp alga family. With a delicate taste of the sea, is one of the richest in iodine and also favors reducing rates of blood sugar. It has algenic acid and glutamic acid (which softens the fibers from other foods being cooked) . To cook properly in the first place we will rehydrate it (about 20 minutes ) and then we can incorporate to slow cooker dishes (vegetables, stews) etc. . It can also serve fried.

Alga Wakame en ensalada fotografía de Loozrboy

Wakame in a salad Photo by Loozrboy - Creative Commons

  • Sea Lettuce: similar to lettuce taste, known for being rich in iron. For consumption we have to rehydrate about 20 minutes or after soaking we can incorporate it directly into a dish which its backing is about 15 minutes. You can also toast to consume it as a condiment for salads, cereals ... 

  • Nori: Mild flavor, it is rich in protein and contains vitamins A, B1 and C, in addition to the general properties of seaweed, Nori aid at dissolution and elimination of fat. Roasting it slightly cooked and added to soups, salads, pastas, cereals. It is a seaweed used to wrap sushi rolls.

  • Wakame: Very rich in calcium and vitamins B and C. Mild flavor. Rehydrate about 3-4 minutes and add to any soups, salads, cereals, vegetables, etc..

Article written by Shauri.