This beautiful earth is responsible for giving us so many amazing edible plants and animals, but the bounty doesn’t end when you hit the seashore. Our lakes and oceans are a treasure trove of edible delights, and while everyone is familiar with the amazing fish and crustaceans we have access to, what about the lesser recognized category of edible sea plants?
There are actually many varieties of edible sea plants, all with different health benefits and nutritional composition. From blue, green and red algae to kelp and other types of salty seaweed, there are so many reasons to consider including some sea vegetables in your diet, and so many ways to incorporate them! Today let’s take a look at nine of the most common edible sea plants out there…
Are you a fan of the seaweed salad that they often serve at sushi restaurants all over the country? If so, you’ve already eaten Wakame and may not even know it. While most restaurants will just call it a seaweed salad, most of the time it’s made from Wakame, a type of Japanese seaweed that’s very popular in soups and salads.
While this vegetable English name is actually ‘sea mustard’, wakame has a mild, subtly sweet flavor. From a health perspective, there are many known benefits to this green sea vegetable, one of them being it’s high concentrations of eicosapentaenoic acid, a type of omega 3 fatty acid. It’s also rich in niacin, thiamin, calcium, sodium and iodine. A study by Hokkaido University has shown that wakame contains a compound called fucoxanthin, which has been shown in testing to burn fat and assist with weight loss.