Shared by: pandree
SEAWEED As food, seaweed has been used Japanese and Chinese nation since thousands of years ago. Actually what it seaweed?. Seaweeds are marine plants, algae species, the European community know him as seaweed. This plant is a multicellular gangang thallophyta class divisions. Unlike the perfect plants in general, seaweed has no roots, stems and leaves. If we observe the type of seaweed is very diverse, ranging from a round, flat, tube or like a twig branches ramify. Seaweeds are usually living on the ocean floor that can be pierced by sunlight. Like land plants in general, seaweed also has chlorophyll or other pigment colors. Color is what classifies the types of seaweed. In general, an edible seaweed is a type of blue algae (cyanophyceae), green algae (chlorophyceae), red algae (rodophyceae) or brown algae (phaeophyceae). It is not surprising, because it has the nutritional content of seaweed is complete. Seaweed chemically composed of water (27.8%), protein (5.4%), carbohydrate (33.3%), fat (8.6%), crude fiber (3%) and ash (22.25% .) Besides carbohydrate, protein, fat and fiber, seaweed also contains enzymes, nucleic acids, amino acids, vitamins (A, B, C, D, E and K) and macro minerals such as nitrogen, oxygen, calcium and micro-minerals such as selenium and iron, magnesium and sodium. The content of amino acids, vitamins and minerals, seaweed reach 10 - 20 times higher than land plants. SPORTS OF SEAWEED Diverse though the results of seaweed can be found in the market, ranging from the dry, powdered or fresh. Here are a few: Nori: Nori is made from pulverized seaweed. seaweed pulp is then spread with a very thin thickness. The process then dried so that its shape resembles a sheet of paper. Nori is used in Japanese cuisine, from sushi wrappers, shrimp rolls or fried rollade. Select a supple nori, dry and shiny black color. Kombu and Wakame seaweed that is dried kind. Kombu is a basic ingredient in Japanese cooking to make gravy. After boiling broth to broth and used to fill kombunya soup, salad or stir. Meanwhile, wakame, kombu almost resembles the shape, normally used to mix salad, or mix the contents of noodle soup. wakame do not boil more than a minute to get the maximum flavor. Candied Seaweed Retrieved from fresh seaweed, then washed, boiled and mixed with sugar solution as preserved. Refreshing flavor and crunchy texture is too chewy, very suitable for a mixture of ice, pudding and various desserts. The process of making agar-agar for very long. The first stage of the selection of seaweed species that will be used, the type gracilaria gelidium sp or sp. Slanjutnya cell wall-solving process, ripening (extraction) to the drying. Market often found gelatin in various forms, both bars and powders. NUTRITION AND BENEFITS CONTAINED Many studies have shown that seaweed is a nutritious food, here are a few of them: Anticancer Research Harvard School of Public Health in America reveals, premenopausal women in Japan are three times less likely to develop breast cancer than American women. This is due to the diet of Japanese women who are always adding seaweed in their menu. Antioxidants Chlorophyll in green sea gangang can function as an antioxidant. This substance helps rid the body from free radical reactions are very harmful to the body. Preventing Cardiovascular Japanese Scientists uncover, seaweed extract can lower blood pressure in patients with hypertension. For people with stroke, consuming sea grass is also highly recommended because it can absorb excess salt in the body Dietary fiber content of foods (dietary fiber) of seaweed is very high. This fiber is filling and smooth the body's metabolic processes, so it is best eaten the obese. Carbohydrate is also difficult to digest so you will feel full longer without fear of obesity Traditionally, seaweed is believed to treat coughs, asthma, bronchitis, tuberculosis, intestinal worms, abdominal pain, fever, influenza, and arthritis.