Is Seaweed the New Green Leaf?

by Dana Angelo White in Healthy Recipes, May 6, 2015

You may be comfortable with green veggies like spinach and kale, but how about eating a veggie from another part of the food chain? Find out why the popularity of this sea vegetable is on the rise.

Seaweed By the Numbers (and Colors)

According to a report published by the United Nations, almost 16 million tons of seaweed were farmed in 2008. While most of this farming was done in Asia, there has been an increasing amount of seaweed harvesting taking place all across the United States. With this has come a spike in local chefs seeking out seaweed farmers to make marine-inspired creations.

The most-common varieties of edible seaweed include kelp, nori, wakame and dulse.... Kelp (aka kombu) is a brown algae used for sushi and as a flavoring for soup.

Nutrition Facts

One ounce of wakame contains 13 calories, 244 mg of sodium, 14 percent of the daily recommendation for folate, a healthy dose of magnesium, plus some calcium and iron. Kelp has a similar nutrient profile but is significantly higher in vitamin K.

Seaweed also contains a tremendous amount of iodine, an important mineral for metabolism and immune function.