Kelp is a type of seaweed that grows up to 200 feet in length in the waters off Japan, Europe, and North America. Like other seaweed, it is a large form of algae. Fresh seaweed and other sea vegetables are similar in texture to some dry land greens, but they have a strong, salty, seawater flavor.
Varieties
The thousands of varieties of algae grow in a broad spectrum of colors, shapes, and sizes, ranging from the small freshwater algae to the long stemmed kelp that flourishes in the oceans. Also called seaweed, agar agar, carrageenan, and dulse, algae are generally classified by their color, which varies from brown to red, green, or blue green. Kelp is one of the brown algae. Some of the varieties of kelp available in Japan include Wakame, Arame, Kombu, and Hijiki.
Origin & botanical facts
The word “seaweed” generally refers to the large red or brown varieties of algae. Brown algae grow in cold waters, and red algae thrive in tropical seas. Algae compose two thirds of the plant material on earth and are among the very few plants that have not changed for centuries. In ancient times, sailors harvested the kelp beds that thrived off the coasts of England and France and burned the plants for fuel. They also wrapped fish in the fronds and baked them. Unlike the Japanese, Europeans have never made significant use of kelp as a food. However, 18th century European physicians noted that enlarged thyroid gland (goiter) rarely developed in people who lived along the coast. In 18thcentury England, a physician successfully used charred kelp to treat a patient who had goiter. It was not until the 19th century, however, that scientists discovered that goiter is caused by iodine deficiency and that kelp is rich in iodine. For several decades after this discovery, Europeans and Americans harvested kelp from undersea rocks to use as a source of iodine.
Uses
Today, seaweed is a staple in the diets of some people. In Japan, seaweed constitutes approximately 25 percent of the diet. Kombu and Wakame, two popular types of kelp, are used extensively. Kombu is used to make a tasty broth, and Wakame is used as an ingredient in soups and stir fries. Sheets of Wakame are used to prepare sushi. Powdered kelp can serve as a salt substitute, helping to flavor soups, salads, and tomato juice. In the United States, dried sheets of seaweed can be found in Asian groceries and in some supermarkets.
Nutrient composition
The nutritional value of seaweed depends on the type, but most provide calcium, iodine, folate, and magnesium. Dried kelp contains so much iodine that consumption of large quantities can be harmful. Some varieties, such as Kombu and Wakame, are also high in sodium.
Nutrient Content
Energy (kilocalories) 4
Water (%) 82
Dietary fiber (grams) 0
Fat (grams) 0
Carbohydrate (grams) 1
Protein (grams) 0
Minerals (mg)
Calcium 17
Iron 0
Zinc 0
Manganese 0
Potassium 9
Magnesium 12
Phosphorus 4
Sodium 23
Vitamins (mg)
Vitamin A 1 RE
Vitamin C 0
Thiamin 0
Riboflavin 0
Niacin 0
Vitamin B6 0
Folate 18 μg
Vitamin E 0
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