Seaweed is a common ingredient in Asian cuisine that’s rapidly gaining popularity among health-conscious Westerners. And for good reason — eating seaweed is a super healthy and nutritious way to add extra vitamins and minerals to your diet. Eating it regularly may even boost your health and protect you from certain diseases. This article takes a close look at seaweed and its many benefits.
Seaweed is a general term used to describe many different species of algae and marine plants. It can grow in a variety of waters, including the sea, lakes and rivers. Algae from the sea is generally edible, whereas freshwater varieties tend to be toxic. Edible seaweed is classified by color. The most commonly eaten types are red, green, blue-green and brown (1). It can also range in size dramatically. Phytoplankton can be microscopic, whereas kelp can grow up to 213 feet (65 meters) in length, rooted in the ocean floor. Seaweed plays a vital role in marine life and is the primary source of food for a variety of creatures in the ocean. It has also been an integral part of human diets for thousands of years and is especially popular in Chinese and Japanese cuisines.
Excerpted from Health Line