Properties and benefits of wakame seaweed

Conscious TV

June 03, 2021

Wakame seaweed originates from Japanese waters and has undoubtedly become one of the most widely consumed sea vegetables in the West, due to its mild flavour and texture and its easy preparation. For centuries, wakame seaweed has been cultivated in Japan and Korea, which are still the largest producers of this sea vegetable, but it can also be found wild on the seabed in all corners of the world.

It appears to have been introduced into other marine ecosystems through the seeds of Japanese oysters, ship hulls, etc. Its adaptation and fertility have caused it to spread to the point of being considered an invasive algae.

Its delicate sea flavour and tender texture have meant that it has gradually found its way into international cuisine. It can be eaten raw or cooked and its properties make wakame a new staple in our diet. Traditional Chinese medicine uses wakame seaweed as a blood purifier and claims that it improves the quality of hair, skin, reproductive organs and regulates menstruation.

Properties and benefits of wakame seaweed:

It stands out for its high calcium, potassium and magnesium content, ideal for sportsmen and women.
Its photosynthetic pigments give it highly antioxidant properties.
As sea vegetables have a higher concentration of fibre and minerals than land vegetables.
It contains a lot of potassium, a great ally against cardiovascular diseases.
Due to its high nutritional value, it is suitable for liver cleansing diets.
It is one of the vegetables with the highest calcium content and is ideal for combating bone problems.
Its soluble fibre content helps to reduce cholesterol levels.
It is a low-calorie food, which makes it suitable for slimming diets.
It has a diuretic effect, perfect for improving fluid retention or cellulite.
Caution: seaweed is generally contraindicated in hyperthyroidism because of its high iodine content.