All seaweeds can broadly be divided into three groups – red, green and brown. Just as we know we should eat a variety of land vegetable colours, so should we eat a variety of seaweed colours for optimal health.
Green seaweeds grow closest to the shore, in shallower waters, and are most closely related to land plants. There are fewer species of green seaweeds than red or brown seaweeds (about 140 species in New Zealand). Pacific Harvest stocks Sea Lettuce, a popular green seaweed in the kitchen.
What are the Health Benefits of Green Seaweeds?
Green seaweeds contain a wealth of minerals & trace elements, many times greater than is found in land-grown vegetables. They offer a good amount of digestible vegetable protein and are an important source of calcium, iron, enzymes and anti-oxidants. They are a top source of chlorophyll, fibre and Vitamin A, B & C.
Sea Lettuce provides a good sources of vitamin B12 which has an important role in DNA synthesis.
- Improve digestion and reduce sugar absorption
- Balance blood PH
- Antiviral against influenza
- Soothe burns, cuts & sores (apply a compress or poultice)
- Toning, hydrating & nourishing for the skin
- Clear intestinal worms (traditional use)
- Used to treat gout
The ‘ulvan’ compound a sulfated polysaccharide found in Sea Lettuce is being researched for their strong antioxidant, antitumor, anticoagulant & antiviral properties.
How to Use Sea Lettuce in the Kitchen
- Make salsas & pesto served with corn chips or as a garnish
- Sprinkle as a condiment on grains, potatoes or seafood
- Make flavoured butter/spread with sea lettuce, preserved lemon & chilli
- Re-hydrate the leaves & add to salads, stir-fries or mash
- Chop into soups, especially nice with root vegetables, squash & grain
Disclaimer: This material is provided for educational purposes only and IS NOT intended as a substitute for professional medical advice, diagnosis, or treatment. This information is generic and should be verified by a qualified health practitioner for specific & individual needs & requirements.