1/ Because it's good. In salads, they bring a freshness and a sweetness that is good. In soup, it's comforting heat at the appointment. In tartare, they add flavor to our aperitifs. In butter, they delight gourmets. In a smoothie, they give us an iodized touch that arouses our taste buds. In dumplings, they allow us to eat rice where we want when we want. Need more evidence? So see you on the blog of Laure Kié, author of My Little Seaweed Recipes! YUM!
> www.laurekie.com
2/ Because it exists in all forms. Raw wakame, kelp, or kombu for salads or for cooking, dried nori leaves for maki, Nori flakes and dried wakame to sprinkle on our plates instead of salt, the choice is wide! So, we never get tired of it.
3/ Because it is very low in calories and it stalls, a bit like mushrooms. Count 45kcal for 100g, with 3g of protein and 9.1g of carbohydrates for raw wakame (i.e. good, unsaturated fat, the one you need to lose weight!). Ideal when you pay attention to your line:on a plate of vegetables, pasta or rice, a coating of small sprinkles will also make your plate prettier, tastier, and you will reach satisfaction and ecstasy more quickly. Yippee!
4/ Because they are antioxidants. They have flavonoids (catechins), phenolic acids (tannins), carotenoids (lutein and zeaxanthin) and certain vitamins (mainly vitamins C and E), which can act on cardiovascular diseases, diabetes, hypertension and hypercholesterolemia.
5/ Because they help prevent cancer. Several studies show that they have the ability to counter the development of mammary tumors in animals, and indicate that it would be the seaweed-based diet (and not necessarily soy) that would explain the low rate of cancers in certain areas. from Japan. In addition, a tiny amount of seaweed would cover iodine needs and therefore avoid deficiencies.
6/ Because they therefore facilitate digestion. To add to your meals when you suffer from regular constipation...
