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SEAWEED Powered By Docstoc
        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
        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.


        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.


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.