As a source of dietary fiber, sea vegetables are hard to beat. These foods are a great source of insoluble fibers which are indigestible and because of this quality, they absorb water in the intestinal tract and add bulk to the intestinal walls, helping accelerate waste removal from our systems by preventing the accumulation of toxins and flushing them from our bodies.
Nori – Japanese name for the edible seaweed species of red algae (red laver), Nori is commonly used to refer to products derived from this form of seaweed. One of the higher protein contents of the sea vegetables with the majority of it digestible and it is high in Vitamins A, C, niacin and folic acid.
Kanten – China grass, Japanese isinglass or Ceylon moss are other names used to describe this seaweed, which is rich in vitamins, minerals and trace nutrients like calcium, iron and iodide.
Aonori – also called green laver, this seaweed is rich in calcium, magnesium, potasium, amino acids and vitamins (high in Vitamin C). It is known for its anti-aging properties because it contributes to the production of collagen and elastin.
Wakame – edible kelp or brown seaweed, high dietary fiber and low in fat, rich in Vitamins B and good amounts of trace minerals such as iron and manganese. Recent studies in Japan have found that wakame contains a compound that helps burns fat.
Hijiki – also known as hizikia, another brown seaweed rich in dietary fiber and essential minerals. It has been a traditional food in Japan for centuries, part of a balanced diet but in very small quantities (on average, the Japanese consume about 0.9g per day). There has been some concern in recent years over the levels of inorganic arsenic in Hijiki, but food safety agencies around the world acknowledged that occasional Hijiki consumption was unlikely to cause significant health risks.
Edible mushrooms are an excellent source of fiber, vitamins and trace minerals and have a high protein content. Eastern cultures have been consuming edible fungi for thousands of years both as food and medicine. High in protein and low in fact, edible mushrooms are an important source of amino acids (they contain all the amino acids essential for our nutrition).
Kima – also called kamaa (truffle), this fungus is an underground mushroom that grows in the desert, primarily in Syria and is valued as an immune booster.
Maitake – known as Sheep’s Head, Eastern cultures use maitake as an aid to balance body systems to a normal level. Japanese and Chinese medicine use this fungus to enhance the immune system and regulate the body.
Kikurage – White kikurage is called snow fungus or white fungus and the brownish/black varieties are called wood ear, cloud ear or black fungus; very high in vegetable fiber, iron and calcium. Rich in vitamins D, B1 & B2 and high potassium content. Known for its health giving qualities.
Chaga – natural antioxidant medicinal mushroom, this is one of the oldest medicinal plants known to man. It grows on tree bark (looks like burnt charcoal) and has been known to inhibit free-radical oxidation. Chaga contains a high amount of betulin or betulinic acid and researchers have demonstrated an inhibiting effect on tumor growth because betulinic acid at the cellular level induces apoptosis (cell death) in tumors. Chaga is also believed to fight viruses, stimulate the central nervous system, lower blood pressure, decrease sugar levels and detoxify our kidneys and liver.
Shitake – another exceptional fungus believed to be a strong cancer fighter as it has been shown to inhibit tumors, it contains specific amino acids that help process cholesterol from the liver. Stimulates the immune system and is one of the few natural sources of Vitamin D2.