Agar (pronounced /ˈeɪɡɑː/, US /ˈɑːɡər/, “AH-gər”) or agar-agar “AH-gər-AH-gər”) is a jelly-like substance, obtained from algae. Agar is derived from the polysaccharide agarose, which forms the supporting structure in the cell walls of certain species of algae, and which is released on boiling. These algae are known as agarophytes and belong to the Rhodophyta (red algae) phylum. Agar is actually the resulting mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin.
Nutritional Value: Agar agar is a good source of calcium and iron, and is very high in fiber. It contains no sugar, no fat and no carbohydrates. Agar agar is also rich in iodine and trace minerals.
1.It is known for its ability to aid in digestion and weight loss. It carries toxic waste out of the body. It is also used in some parts of the world to treat hemorrhoids.
2.its ability to reduce inflammation, calm the liver, and bring relief to the lungs. Agar agar is also considered a mild laxative and not recommended for those with weak digestion or loose stools.
- Agar agar absorbs glucose in the stomach, passes through digestive system quickly and inhibits the body from retaining and storing excess fat. Its water absorbing properties also aids in waste elimination. Agar agar absorbs bile, and by doing so, causes the body to dissolve more cholesterol.
Uses: Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.
Dulse is Palmaria palmata also called dillisk or dilsk (from Irish/Scottish Gaelic duileasc/duileasg), red dulse, sea lettuce flakes, or creathnach, is a red alga (Rhodophyta) previously referred to as Rhodymenia palmata. It grows on the northern coasts of the Atlantic and Pacific Oceans. It is a well-known snack food. In Iceland, where it is known as söl, it has been an important source of dietary fiber throughout the centuries.
Nutritional Value: Palmaria palmata contains all the dietary minerals, but is particularly high in iodine, iron and potassium, in addition to being a good source of manganese, sodium, calcium and zinc.Dulse contains good amounts of protein with all essential amino acids present. Maine Coast Sea Vegetables is reported to have 2g of protein content per 7g of dulse seaweed. The carotenoids alpha-carotene, beta-carotene, lutein and zeaxanthin, are all present in it.Dulse also contains this polysaccharide in adequate amounts. It is not only a source of Vit. C and beta-carotene but also Vit. E, many of the B vitamins and living enzymes, including pyruvate carboxylase.
1) High in Vitamins and Minerals – Specifically Vitamins B6, B12, A, Iron, Potassium,
Phosphorus, and Manganese
2) Helps heal poor digestive systems
3) Rebuilds and Maintains All Glands in the Body
4) Cleanses the Body of Heavy Metals
5) Increases Metabolism and aids in weight loss
6) Also High in Calcium, Fiber, and Protein
7) Supports healthy Brain function
8) Very High in Iodine for healthy Thyroid Function
9) Great for adding flavor to cooking
10) Heals and enhances the Liver
Uses: This salty sea vegetable is eaten fresh and dried in foods including soups, chowders and fish dishes. Dried, dulse is used as seasoning. A 3.5-ounce serving of fresh dulse seaweed provides approximately 33 milligrams of iron and 1,720 milligrams of potassium, which is more than 100 percent of the daily values set by the Food and Drug Administration based on a 2,000-calorie-a-day diet.
Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜 hijiki?) (Sargassum fusiforme, syn. Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Hijiki is green to brown in colour when found in the wild. A fisherman and a professional diver harvest the hijiki with a sickle at the time of the low tide of the spring tide of May from March. After collection, the seaweed is boiled and dried to be sold in the form of dried hijiki. Dried processed hijiki turns black
Nutritional Value: Hijiki contains dietary fiber and minerals such as iron, calcium, and magnesium. Dietary fiber is good for the intestine and iron helps to prevent anemia. The ratio of calcium to magnesium in hijiki is 2 to 1.
- Promotes hormone health because it is rich in iodine.
- It is crammed with essential dietary fiber.that ensures that your digestive process is smooth and helps ease the movement of food through the digestive tract. It is an ideal cure for stomach conditions like bloating or constipation.
- Hijiki has the ability to decrease LDL cholesterol from your body, it automatically promotes heart health and hijiki helps lower the risk of diabetes.
- Hijiki is one of the best sources of iron, making it a high energy food that not only improves blood flow, but also treats conditions like anemia .
- Hijiki can help you retain strong bones and is good for maintaining the bone structure from its calcium.
- An effective remedy for sleep disorders or insomnia.
Uses: Hijiki is normally eaten with other foods such as vegetables or fish. It may be added to foods that have been steamed, boiled, marinated in soy sauce or fish sauce, cooked in oil, or added to soup. Hijiki seaweed may also be mixed in with rice for sushi, but is not used as a wrap to prepare sushi.
caution: Although no known illnesses have been associated with consuming hijiki seaweed to date, inorganic arsenic has been identified as carcinogenic to humans, and exposure to high levels of inorganic arsenic has been linked with gastrointestinal effects, anemia, and liver damage. People who follow a macrobiotic diet that often includes large amounts of seaweed may be at greater risk.
Kelps are large seaweeds (algae) belonging to the brown algae (Phaeophyceae) in the order Laminariales. Kelp grows in “underwater forests” (kelp forests) in shallow oceans, and is thought to have appeared in the Miocene, 23 to 5 million years ago. The organisms require nutrient-rich water with temperatures between 6 and 14 °C (43 and 57 °F). They are known for their high growth rate — the genera Macrocystis and Nereocystis can grow as fast as half a metre a day, ultimately reaching 30 to 80 metres (100 to 260 ft).
Nutritional Value: per 100 g (3.5 oz):Energy 180 kJ (43 kcal), Carbohydrates 9.57 g, Sugars 0.6, Dietary fiber 1.3 g, Fat 0.56 g, Protein 1.68 g, Vitamins:Thiamine (B1) (4%) 0.05 mg, Riboflavin (B2) (13%) 0.15 mg, Niacin (B3) (3%) 0.47 mg, Pantothenic acid (B5) (13%) 0.642 mg, Folate (B9) (45%) 180 μg, Vitamin C (4%) 3 mg, Vitamin E (6%) 0.87 mg, Vitamin K (63%) 66 μg, Minerals: Calcium (17%)168 mg, Iron (22%) 2.85 mg, Magnesium (34%)121 mg, Manganese (10%) 0.2 mg, Phosphorus (6%) 42 mg, Potassium (2%) 89 mg, Sodium (16%) 33 mg, Zinc (13%)1.23 mg.
- Kelp is one of the best natural food sources of iodine, an essential component in thyroid hormone production.
- Kelp has more calcium than many vegetables. Calcium is important to maintain strong bones and optimal muscle function.
- Kelp is naturally high in antioxidants, including carotenoids, flavonoids, and alkaloids, which help to fight against disease-causing free radicals.
- A compound found in kelp called fucoidan may also prevent the spread of lung cancer and prostate cancer.
- Beside its potential to slow down fat absorption in the gut, kelp is low in fat and calories.
Uses: Kelp can be one small part of a broader healthy diet that includes a variety of unprocessed, nutrient-dense foods. Add an organic, dried variety into soups. You could also use raw kelp noodles in salads and main dishes or add some dried kelp flakes as seasoning. It also can be enjoyed cold with oil and sesame seeds, hot in a soup or stew, or even blended into a vegetable juice.
Nori (海苔) is the Japanese name for edible seaweed species of the red algae genus Pyropia, including P. yezoensis and P. tenera. Finished products are made by a shredding and rack-drying process that resembles papermaking. Pyropia is also called laver in Wales and other English-speaking countries.
Nutritional Value: per 100 g (3.5 oz) Energy 35 kcal (150 kJ), Carbohydrates 5.11 g, Dietary fiber 0.3 g, Fat 0.28 g, Protein 5.81 g, Vitamin A equiv. (33%)260 μg,Thiamine (B1) (9%) 0.098 mg, Riboflavin (B2)(37%) 0.446 mg, Niacin (B3)(10%)1.470 mg, Folate (B9) (37%)146 μg, Vitamin C (47%)39.0 mg, Vitamin E (7%)1.00 mg, Vitamin K (4%) 4.0 μg, Calcium (7%)70 mg, Iron (14%) 1.80 mg, Magnesium (1%) 2 mg, Phosphorus (8%)58 mg, Potassium (8%)356 mg, Sodium (3%)48 mg, Zinc (11%)1.05 mg, Water 85.03 g.
1.100 grams of nori contain between 30 and 50 grams of protein, making it one of the plant world’s richest sources of protein which is needed for building and repairing muscles, building enzymes and antibodies, and cell maintenance and growth.
- Nori plays an important role in stabilizing cholesterol levels. Itis surprisingly rich in omega-3 fatty acids, which are well-known for reducing LDL cholesterol. They also help lower blood pressure, therefore making nori excellent for the cardiovascular system.
- Regular consumption of nori was linked to lowered rates of breast cancer for menopausal and pre-menopausal women.since nori is rich in antioxidants such as vitamin C that help neutralize the cancer-causing effects of free radicals.
- Nori is comprised of approximately 33 percent dietary fiber, making it an effective laxative and a good cure for constipation.It is also a good weight loss food (a fact that is reinforced by its low calorie and fat content.
- Improves bone health and has impressive iodine content to prevent goiter and hyperthyroidism.
Uses: Nori is commonly used as a wrap for sushi and onigiri. It is also a garnish or flavoring in noodle preparations and soups. It is most typically toasted prior to consumption (yaki-nori). A common secondary product is toasted and flavored nori (ajitsuke-nori), in which a flavoring mixture (variable, but typically soy sauce, sugar, sake, mirin, and seasonings) is applied in combination with the toasting process. And many other uses.
Sabah seaweed is Eucheuma Cottonii Seaweed (a.k.a. Sea Bird Nest) is 100% organic coral grass, a valuable gift from sea. It is grows naturally and contains no artificial fertilizer and no bleaching chemical. This organic seaweed is rich in enzyme nutrients, minerals, calcium, iron, multitude fibers and jelly form proteins. It is especially good for skin care, vegetarian diet and daily fiber diet intake.
Nutritional Value: per 100 gm: Calcium 671 mg, Iron 671 mg, Magnesium 661 mg, Phosphorus 139 mg, Sodium 6.31%, Salinity 15.7%, Ph on 4% solution 7.6%, Energy 266 kcal Protein 0.73 gm, Carbohydrate 59.9 gm, Total Lipid 0.05 gm, Water 91.32 gm. Fiber 0.5 gm. Ash 1.36 gm
1) Adjust body weight and hormone, breast enhancement.
2) Antibacterial, Expulsion of toxin.
3) Eliminate constipation
4) Improve hypertension and hypo-tension
5) Create a beautiful skin
6) Normalize the thyroid gland function
7) Helps improve metabolism. Improve stomach functions.
9) Helps to Eliminates nephritis, Arthritis, Dropsy.
10) Strengthens the blood vessel, Improve rheumatism, Collagen defect, Blood physique and
11) Improve Blood circulation, Cold and shoulder sore
12) Effective for those who had Sarcoma or Tumor
13) Slim up your abdomen and buttocks, soften skin and improve waist pain.
Uses: Wash and soak the seaweed with clean tap water for about 2 hours until seaweed expanded into a loose. After soaked, rinse with cold water, drain and serve; Keep fresh in refrigerator for later consumption.
Expiry date: 6 months (Keep in cool/ dry place, beware of sun light.)
Wakame (ワカメ), Undaria pinnatifida, is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads. Sea-farmers have grown wakame in Japan from the Nara period. The name “wakame” was derived from the Japanese name wakame (ワカメ, わかめ, 若布, 和布).In English, it can be called “sea mustard”.In China, it is called qúndài cài. In French, it is called “wakamé” or “fougère des mers”.In Korea, it is called miyeok.
Nutritional Value: per 100 g (3.5 oz) raw: Energy 188 kJ (45 kcal), Carbohydrates 9.14 g, Sugars 0.65 g, Dietary fiber 0.5 g, Fat 0.64 g, Protein 3.03 g, Vitamins: Thiamine (B1) (5%)0.06 mg, Riboflavin (B2) (19%) 0.23 mg, Niacin (B3) (11%) 1.6 mg, Pantothenic acid (B5)(14%) 0.697 mg, Folate (B9) (49%)196 μg, Vitamin C (4%) 3 mg, Vitamin E (7%)1 mg, Vitamin K (5%) 5.3 μg, Minerals: Calcium (15%)150 mg, Iron (17%)2.18 mg, Magnesium (30%)107 mg, Manganese (67%)1.4 mg, Phosphorus (11%) 80 mg, Sodium (58%) 872 mg, Zinc (4%) 0.38 mg.
Health Benefits: (1) Wakame contains agents that lower cholesterol LDL or bad cholesterol. And stop the accumulation of fats, plus helps to prevent hardening of the arteries. Thus Wakame added to the average diet can help to prevent cardiovascular disease.(2)Wakame contains lots of magnesium which boosts metabolism and regulates enzyme production. Plus it balances hormones, and helps the body use protein efficiently. (3)Wakame contains lots of iron that is bioavailable thus making it easy for the body to create hemoglobin and healthy red blood cells that can carry oxygen. (4)Wakame also contains lots of calcium thus helping to prevent and repair osteoporosis.(5)Wakame also contains lots of iodine which is important for thyroid health. (6) Wakame Seaweed also contains iron and copper for anemia. (7) Wakame helps those suffering from bloating, by helping to get rid of excess water weight because it’s a good diuretic.(8)Wakame contains lignans which have been show in laboratory tests to prevent cancer. and many more.
Uses: Wakame is a rich source of eicosapentaenoic acid, an omega-3 fatty acid. At over 400 mg/100 kcal or almost 1 mg/kJ, it has one of the higher nutrient:calorie ratios for this nutrient, and among the very highest for a vegetarian source. A typical 1-2 tablespoon serving of wakame contains roughly 3.75–7.5 kcal and provides 15–30 mg of omega-3 fatty acids.