Edible seaweed, also called sea vegetables, are aquatic plants or algae that grow in the ocean. Just like their terrestrial counterparts, many types of seaweed are healthy, low-calorie food sources. Most often associated with Japanese cuisine, marine algae have been harvested for thousands of years for culinary and medicinal purposes in China, Korea, and other countries with significant coastlines.
Seaweed like Nori, Wakame, Kombu, Kelp, Irish Moss, etc. provide a high level, 38 to 50 percent, of complete protein and vitamin B12. The chemical makeup of sea vegetables is similar to human blood, so they have a balancing, alkalizing effect on our blood. Seaweeds are known to reduce cholesterol, remove metallic and radioactive elements from the body, and prevent goiter. Seaweed also has antibiotic properties.
