Are algae considered healthy?

These algae are healthy and make you slim

No question: Nori, Kombu & Co. taste delicious and pleasantly like the sea. But Seaweed also have a lot to offer: In traditional Chinese medicine, algae have been used as a remedy for lowering blood pressure and purifying blood for around 5000 years. It has also been proven that algae have a positive effect on the stomach and intestines as well as strengthening the body's defenses against viruses and bacteria. Many experts even believe that seaweed is the key to extremely low breast cancer rates in Japanese women.

Algae: valuable mineral suppliers

Above all, algae are unbeatable as a source of minerals: In addition to zinc and vitamins A, C, E and B12, algae provide us with iodine in particular. The trace element is still in short supply and is normally only found in large quantities in fish and seafood. It is particularly important for a good hormone metabolism and, last but not least, also for the slim line.

Algae make you slim

The abundant soluble fiber it contains also contributes to the slimming miracle effect of algae: just eight grams of dried edible algae cover around one eighth of the daily fiber requirement. A third plus point for figure-conscious people: Algae are almost fat-free, but rich in protein - their protein content is similar to that of pulses and eggs.

All-rounder nori: classic seaweed for sushi

No sushi roll without nori algae: The shell made of roasted seaweed leaves holds the delicious “Maki” filling together and makes it really eye-catching. In Japanese cuisine, nori is the most important type of seaweed. The seaweed, which belongs to the red algae, has been grown off the coast of Japan for centuries and after harvesting, it is first crushed, then pressed, dried and finally roasted to produce the wafer-thin leaves. The finished nori algae are available in stores as 19 x 21 cm and 2.5 g sheets - the perfect format for Maki rolls with fish or vegetables, sushi bags or our great sushi cake with salmon. If the leaves are seasoned with soy sauce, they are called ajitsuke nori. In Asia shops you can get nori algae in a different way than in leaf form:

  • Kizami-Nori: Nori seaweed in strips - great for garnishing salads, pasta or fish.
  • Ao-Nori: Ground nori seaweed - great as a spice or for sprinkling rice dishes, soups and salads.

By the way, you can simply crumble nori seaweed with your fingers and sprinkle it as a spice over fish dishes such as grilled halibut or sprout pan with halibut. Sprinkle fish and vegetable soups or salad dressings. The onion omelette with nori is also worth trying! Important for everyone who is sensitive to iodine: Like all red algae, nori algae have a relatively low iodine content.

Wakame: juicy delicacy for connoisseurs

The brown algae wakame is the second most popular in Japan after nori algae. In France, too, wakame algae are valued as a delicacy and are now even grown themselves. Wakame algae can be bought as long, dried strips or as a powder. With around 10 mg iodine per 100 g, wakame algae are particularly suitable as a source of the trace element. The alginic acid contained in wakame algae also helps detoxify and cleanse the intestines. Wakame has an intense taste of the sea and a juicy, crunchy consistency. The algae tastes particularly good raw, but we can only buy it dried. Dealing with the algae is very simple: rinse the dried wakame algae in a colander with cold water, then soak in plenty of lukewarm water for 5-6 minutes. Finally, squeeze out the wakame algae well and prepare according to the recipe.

Wakame seaweed recipe

You can prepare wakame algae with cucumber and leafy vegetables, for example, as a salad or serve it in a classic way in a miso soup. Vegetables made from wakame algae also taste delicious and make an impression as a bright green accompaniment to fish. To do this, rinse the wakame algae, soak and cook in boiling water for 30 seconds. Finally, briefly rinse the algae under cold water and let them drain.

Kombu: the spicy tenderizer

Kombu algae beguile with an intense fish aroma and a slightly sweet taste. The brown algae grown in Japan and northern France are the absolute front runners among the algae in terms of mineral and vitamin content. Some kombu varieties even contain so much iodine that they are not approved as food in Germany and are only available as bath additives in health food stores. In small quantities, however, kombu is completely safe for healthy people. Fortunately, because the delicious algae don't just give sushi a special kick; their spicy taste also spices up other dishes such as an algae pesto with fish or a delicious algae broth. The culinary secret of kombu algae lies primarily in its high content of natural glutamic acid: it makes foods such as legumes more tender and, like glutamate, enhances all aromas, but unlike artificial substitutes, it is harmless. This effect comes to the fore best when kombu seaweed is finely crushed or grated and used as a spice. If you want to prepare kombu algae as a vegetable, the best way to prepare it: Soak the algae in a pot with plenty of lukewarm water for 10 minutes. Then turn on the stove and heat the water to just before boiling point, remove the kombu seaweed and let it drain.

Nori, Kombu and Co .: How safe are algae?

After the reactor catastrophe in Fukushima, many sushi fans had concerns about whether they would be allowed to eat their algae at all. In fact, Greenpeace warned last summer of greatly increased radioactivity, including in algae from the Japanese coast. Nevertheless, experts from aid Bonn and the consumption center for algae fans gave us the all-clear, because imports from Japan are negligible and the algae are also particularly strictly controlled. You are on the safe side if you buy algae that come from France, Spain, China or the USA. But even with Japanese-harvested algae, there is no risk of radioactivity if it was harvested and packaged before March 2011. (Koe)