Sea vegetables are a very present ingredient in some cuisines of the world and in others they begin to gain presence. They are valued for their properties and nutrients. Although few people know that the consumption of algae can also be risky.
The main hazards are due to its high iodine content and possible contamination with arsenic and other heavy metals. Therefore, it is advisable to be cautious and consume moderately.
What is algae and what are its benefits?
In general terms , all the plants that inhabit the sea are called algae. There are more than 20,000 species of them, of which a few hundred have been consumed by humans throughout history.
On a nutritional level, it is an interesting food, characterized above all by the concentration of protein and fiber they provide. In addition, in most of them, high amounts of minerals such as calcium, iodine, iron, phosphorus and potassium stand out.
Thanks to this composition it is considered a healthy product. They are light and filling, just like terrestrial vegetables. Some of its components can be beneficial to health.
Research in this area is still recent and more data from human studies are needed. But there have been possible benefits in digestive health and weight control. On the other hand, they could help reduce the risk of some diseases, such as cardiovascular disease, diabetes and osteoporosis.
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