Seaweed is a collective term for ‘macroalgae’ or ‘plants’ at sea. Unlike 'microalgae', they are visible to the naked eye. The group, which is also called sea vegetables, is very diverse with over 10,000 species globally and approx. 450 in Norway.
The different sea vegetables have many different flavors, characteristics, textures and colors, and differ from each other in the same way as apples, pumpkins and herbs.
The sugar kelp is therefore well suited for pastries such as biscuits, cakes and tarts, and can be used for kraft, dashi or chips. It is well suited as an accompaniment to fish, meat, cheese and vegetables.
Winged kelp is excellent for miso soup, rich vegetable soups and stews. It is rich in calcium and has a chicken-like taste with rice. Winged kelp is well uncooked for salads if marinated in lemon juice.
Iodine is a nutrient that can only be obtained through the diet. Iodine has only one function in the body, to be a part of the metabolic hormones thyroxine (T4) and triiodothyronine (T3) produced in the thyroid gland (thyroid). Read more about iodine here.
