Algae, vegetables coming from the sea

They can cause creepy if you rub them to swim in the sea, but have a high mineral and protein content, and prestigious chefs have already included some varieties of algae in your kitchen.

Although our first impression can be creepy, accustomed to seeing them winding between our legs to swim or to accumulate on the shore of the sea, the truth is worth knowing the interesting properties of algae and, why not incorporates them into our diet routine.

Nutritional treasures
There are over 20,000 different species of algae; of course, not all are fit for consumption, but some varieties such as the Fucus, Sea Spaghetti or seaweed, are some of the prestigious Atlantic species include chefs of our country and in their kitchens, surely influenced by the use as usual they are given to them in Asian cuisines, where algae are considered an important food for its high mineral and protein content.

For example, the variety of Spirulina, can reach and exceed the amount of protein from meat and fish, as well as being easily digestible. But this is not the only thing that makes them so healthy food. As mentioned before, these sea vegetables are the most mineral and trace elements can bring to our body. This way, according to the type of seaweed that we choose we will be benefiting from the double of iron of which the possessing the popular lentils or up to ten times the calcium in milk, or greater amount of iodine which provide numerous fish.