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Sea vegetables are small 'sea weed' like greens, which have been a staple within Japanese cuisine for many years, but have recently started to become fashionable within the UK.
This is due mainly to the fact that they are a particularly good source of minerals, especially iodine, calcium, potassium and iron and their benefits are extolled by fitness gurus.
They can be bought from health food stores, but some of the better quality supermarkets also stock sea vegetables. They are sold already cleaned, dried and packaged, so they are ready for use. They can be added to soups, stews, casseroles etc as a flavouring.
One sea vegetable, Agar is actually a form of vegetable gelatine. This is often used by vegetarians a sa replacement for animal gelatine. Carrageen is also used for this purpose.
Sea vegetables differ from the 'sea weed' dishes often found in Oriental restaurants, where the sea weed is actually chopped, fried cabbage, which is delicious, but high in fat and salt.
This is due mainly to the fact that they are a particularly good source of minerals, especially iodine, calcium, potassium and iron and their benefits are extolled by fitness gurus.
They can be bought from health food stores, but some of the better quality supermarkets also stock sea vegetables. They are sold already cleaned, dried and packaged, so they are ready for use. They can be added to soups, stews, casseroles etc as a flavouring.
One sea vegetable, Agar is actually a form of vegetable gelatine. This is often used by vegetarians a sa replacement for animal gelatine. Carrageen is also used for this purpose.
Sea vegetables differ from the 'sea weed' dishes often found in Oriental restaurants, where the sea weed is actually chopped, fried cabbage, which is delicious, but high in fat and salt.
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