Pretty purple hue and nutty taste: this seaweed, almost as protein as meat (22 g / 100 g), is full of assets. Rich in vitamin C (as much as lemon), vitamin E, it also contains carotene and phycoerythrin, powerful antioxidants that prevent the onset of cardiovascular disease and certain cancers (breast, colon, prostate).
This large brown seaweed has an exceptional calcium content: 1,070 mg / 100 g, more than double that of certain cheeses, such as Camembert. Other strengths of wakame: its richness in fucoidans, compounds whose anticancer power has been proven, and its alginic acid, which rids the body of toxic heavy metals such as lead.
Low in calories (only 25 kcal per 100 g), this seaweed which is cooked like green beans and takes the form of tagliatelle provides four times more vitamin C than oranges, iron and fibers which promote transit.
Ultra-concentrated in vitamins (A, B, C, E, etc.), kombu is above all the most iodine-rich algae: from 18,000 to 27,000 μg / 100 g, or 500 times more than in seafood , perfect for invigorating fussy thyroids! However, it should not be abused. The limit: 5 g of dried kombu per day.
How to consume these algae?
Raw, they are delicious in salads or can be used in smoothies. Cooked, they go perfectly with fish and white meats, and also enhance vegetables, broths and soups.
Attention… Seaweed contains vitamin K, which is involved in the process of blood clotting. It is therefore not recommended for patients on anticoagulant treatment to abuse it. If in doubt, consult your doctor or a nutritionist.