Why the Japanese eat seaweed daily (and you should, too)

4 seaweed varieties

How many kinds of seaweed can you name?

If you’re thinking about the stuff that gets in your toes when you walk on the beach, you’re just scratching the surface.

Not that you’d think about eating that seaweed. But if you’re not including sea plants in your diet, you’re missing out on a great chance to add some potent and often difficult-to-find vitamins and minerals to your nutrition regimen.

While the vegetables we normally eat are only as nutritious as the soil they grow in, sea vegetables spend their entire lives swimming in a natural mineral bath.

And when it comes to protein, some seaweed varieties have as much 9 grams per cup, more than a cup of low-fat milk!

Seaweed is a staple “superfood” of Japanese cuisine. So, let’s take the mystery and confusion out of how to eat seaweed, and help you start getting these nutritional benefits.

Here are four varieties that every Japanese cook keeps in their pantry:

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Joyce Hollman

By Joyce Hollman

Joyce Hollman is a writer based in Kennebunk, Maine, specializing in the medical/healthcare and natural/alternative health space. Health challenges of her own led Joyce on a journey to discover ways to feel better through organic living, utilizing natural health strategies. Now, practicing yoga and meditation, and working towards living in a chemical-free home, her experiences make her the perfect conduit to help others live and feel better naturally.