Sea vegetables contain 90 percent calcium and magnesium. These super veggies also boast organically-bound vegetable iodine which is necessary for proper thyroid and brain function, sleep, a healthy weight and metabolism, as well as strong hair, nails, and skin.
They are the earth’s oldest plant family and they are higher in vitamins and minerals than any other food. Because they live in mineral-rich ocean waters, they have an impressive supply of nutrients. Sea vegetables provide all 56 minerals and elements needed to survive. In fact, research shows that their mineral proportions are very similar to those found in human blood. The most significant elements are:
Sea vegetables are also a rich source of fiber and protein, with some varieties containing up to 28% protein. They are also an excellent supply of vitamins A, B, C, and E.
Sea vegetables come in many varieties and can range in color from red, blue-green, brown, and green.
- Kombu can help to dissolve mucus and regulate blood pressure.
- Hijiki has more calcium than any other sea vegetable (14 times more calcium than milk), and is high in fiber.
- Nori contains as much protein as soybeans and dulse is rich in iron and vitamin A.
- Kelp and arame are great sources of iodine and vitamin C.
Sea vegetables have extensive detoxification properties. Perhaps the most remarkable feature of sea vegetables is their dense concentration of sulfated polysaccharides, called fucoidan, which have shown significant potential in the treatment of cancer, specifically colon and cervical cancer.
Note: Sadly, it is imperative to consume only ORGANIC sea vegetables due to the massive contamination of the sea waters.