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Sea Vgetables seaweed wakame kelp Nov 30, 2017

Sea Vegetables

Most of us unknowingly eat processed sea vegetables every day. Manufacturers use them as thickeners and stabilizers in such products as ice cream, instant pudding, whipped toppings, salad dressings, and even toothpaste. But unprocessed sea vegetables haven't caught on much outside of Asia. It's a shame, since they're dense with vitamins, minerals, and protein, yet low in calories. You can usually find plastic bags of dehydrated sea vegetables in health food stores, or in the Asian foods section of larger supermarkets. After rehydrating, chop them up and add them to salads, soups, stews, or stir-fries.

  This popular seaweed is very sweet and mild, and it's loaded with iron, calcium, and iodine

  This is a salty seaweed, so it makes a great salt substitute in soups and stews. Some people eat it raw, like beef jerky. It's rich in iron.

  The Chinese add this to soups and use it as a garnish. Look for it in Chinese markets and pharmacies.

  so it's a good choice if you want to slip a sea vegetable unobtrusively into your soups and stews in order to fortify them with calcium, iron, and other nutrients. When rehydrated, it roughly quadruples in size, so a little goes a long way

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