An Ancient Food Source
Sea vegetables have been used as culinary ingredients since ancient times. They are an ideal health food, containing about 10 to 20 times the minerals of land plants, as well as vitamins & other beneficial phytonutrients. Seaweeds are particularly rich in Iodine, Iron & vitamin B12; and also contain more protein than meat and more calcium than milk, making them a great choice for vegetarians & vegans.
Health Properties of Sea Vegetables
Seaweeds are full of anti-cancer properties, alkalizing, detoxifying and purifying the blood. Their minerals content is so bio-available that can be easily absorbed. Hence, daily consumption of seaweeds is very beneficial to bone & blood system, and would greatly improve the texture of the skin, hair & nails. The gelatinous substance in these sea vegetables helps soothe the lungs & digestive system. All the sea plants contain a high degree of iodine, which is good for healthy thyroid function.
Kombu (aka Kelp) is used as a great example to show the super nutrient density of all edible sea vegetables. Just a quarter cup of kelp meets many nutrients needs of a human body. Raw kombu broth is super delicous as well as nutritious.
Coral Sea Vegetables
Highly nutritious, it’s also called “Longevity Seaweed”. Coral seaweed is highly praised in Japan , Korea & China for thousands of years. Only grow in the clean ocean area of Kuroshio (Red) current. Rich in enzymes, collagen, protein, gelatin, soluble fiber, also contain many essential and trace minerals, Vitamin A, B+, C, folic acid and B12.
Sea Spaghetti
This noodle-like seaweed has unique nutty taste, tender yet chewey texture. It's very rich in iron, protien as well as others minerals and B vitamins.
Our Irish seaweeds are all raw (of course, like all of our products), wild, hand picked, & cold air dried. Please go to our "Living Recipes" for uncooking inspiration.
Globally there are over 9,000 species of seaweed divided into three major types: green , brown and red. So we know JAPAN is the healthies morden society. Every day, at least 21 seaweed species are used in Japanese cuisine. Every year, 623'286 tons of seaweeds been consumed, that's 4 kg per capita per year (about 11 grams per day).
Nutritional Chart of Sea Vegetables
| Alaria | Dulse | Kelp | Nori | Daily Value |
| Protein g | 1.24 | 1.51 | 1.13 | 1.99 | 50g |
| Fat g | 0.25 | 0.12 | 0.17 | 0.32 | 65g |
| Carbohydrate g | 2.79 | 3.12 | 2.75 | 3.16 | 300g |
| Calories cal | 18.3 | 18.5 | 16.9 | 22.3 | 2000 cal |
| Fiber g | 2.70 | 2.33 | 2.28 | 2.12 | 25g |
| Calcium mg | 77.0 | 14.9 | 65.9 | 13.2 | 1000mg |
| Potassium mg | 522 | 547 | 784 | 188 | 3500mg |
| Magnesium mg | 64.3 | 19.0 | 63.0 | 26.5 | 400mg |
| Phosphorous mg | 35.2 | 28.6 | 29.6 | 28.6 | 1000mg |
| Iron mg | 1.27 | 2.32 | 2.98 | 1.46 | 18mg |
| Sodium mg | 297 | 122 | 312 | 113 | 2400mg |
| Iodine mg | 1.16 | 0.36 | 3.17 | 0.10 | 150µg |
| Manganese mg | 0.07 | 0.08 | 0.09 | 0.24 | 2.0mg |
| Copper mg | 0.01 | 0.03 | 0.01 | 0.04 | 2.0mg |
| Chromium mg | 0.01 | 0.01 | 0.02 | 0.01 | .12mg |
| Fluoride mg | 0.30 | 0.37 | 0.27 | 0.41 | |
| Zinc mg | 0.24 | 0.20 | 0.20 | 0.29 | 15mg |
| |
| Vitamin A IU | 594 | 46.4 | 39.3 | 300 | 5000 IU |
| Vitamin B1 mg | 0.04 | 0.01 | 0.04 | 0.04 | 1.5mg |
| Vitamin B2 mg | 0.19 | 0.13 | 0.17 | 0.21 | 1.7mg |
| Vitamin B3 mg | 0.74 | 0.13 | 0.25 | 0.41 | 20mg |
| Vitamin B6 mg | 0.44 | 0.63 | 0.60 | 0.78 | 2.0mg |
| Vitamin B12 µg | 0.35 | 0.46 | 0.18 | 1.23 | 6.0µg |
| Vitamin C mg | 0.41 | 0.44 | 0.29 | 0.84 | 60mg |
| Vitamin E IU | 0.34 | 0.12 | 0.19 | 0.36 | 30 IU |
based on 7g per serving (1/3 cup)
- whole-leaf sea veggies
Source: Maine Coast Sea Vegetables