Studies show that the human body adapts readily to higher iodine intake, where the thyroid gland is the main tissue involved in use of iodine (it is a component of thyroid hormones). The amounts of seaweed ingested as food in Japan, or in supplements, is often considerably more than 1 gram a day. Just one gram of dried brown algae provides from 500-8,000 µg of iodine and even the green and red algae (such as the purple nori that is used in Japanese cuisine) provides 100-300 µg in a single gram. Daily adult requirements, currently recommended at 150 µg/day, could be covered by very small quantities of seaweed. In most instances, red and green algae have lower contents, about 100-300 ppm in dried seaweeds, but remain high in comparison to any land plants. The highest iodine content is found in brown algae, with dry kelp ranging from 1500-8000 ppm (parts per million) and dry rockweed ( Fucus) from 500-1000 ppm. Seaweed has such a large proportion of iodine compared to dietary minimum requirements, that it is primarily known as a source of this nutrient. The mineral macronutrients include sodium, calcium, magnesium, potassium, chlorine, sulfur and phosphorus the micronutrients include iodine, iron, zinc, copper, selenium, molybdenum, fluoride, manganese, boron, nickel and cobalt. Seaweed draws an extraordinary wealth of mineral elements from the sea that can account for up to 36% of its dry mass. These seaweeds will be discussed briefly in this article. Pyrphora, a red algae, as the source of zicai.Sargassum, a brown algae, as the source of haizao.Laminaria (kelp), a brown algae and Ecklonia (the more commonly used item), a green algae as sources of kunbu (Laminaria is sometimes called haidai, to distinguish it from Ecklonia or other sources).There are four seaweeds commonly used in Chinese medicine: THE NUTRITIONAL AND MEDICINAL VALUE OF SEAWEEDSīy Subhuti Dharmananda, Ph.D., Director, Institute for Traditional Medicine, Portland, Oregon 6.The Nutritional and Medicinal Value of Seaweeds Used in Chinese Medicine Add into the tossed ingredients and serve immediately. In a separate dish, prepare the dressing by dissolving the sugar, salt and pepper in vinegar. In a large mixing bowl, combine together the guso, onion, tomatoes and ginger. Submerge in cold water in ice, then drain thoroughly. Blanch it by soaking it in hot water for a couple of minutes. Put it in a strainer and clean with water, then drain. Ingredients: 2 cups guso 1 large onion, chopped 2 pcs tomatoes, seeded and chopped thumb sized ginger, minced ¼ cup vinegar salt, sugar and black pepper to tasteĬooking Directions: 1. Preparation Time: 15 minutes Yield: 4- 5 servings It is guaranteed to make your meal extra special and unforgettable. Hope you try this recipe and discover the wonders and flavors of guso. The saltiness of the guso and the acidity of the vinegar cut through the oiliness and fattiness of the meat. This salad is best eaten as a side dish along with fried fish, lechon (roasted pig), grilled liempo (pork belly) or whatever main dish is on the table. A dressing made of vinegar and spices are then added. The following are then added – onions, tomatoes and ginger to complete this flavorful dish. What is there not to like about this dish? This salad is prepared by first blanching it for a few minutes. It is also fat-free, low in calories and easy to digest. The guso contains a high amount of vitamins and minerals, and a good source of protein. This recipe is not only refreshing and delicious but very healthy as well. There is also the red guso which is relatively bigger in size and grows faster than the green variety. It is commonly sold in markets or peddled along the streets. Its texture is smooth and looks like a leafless branch. It is bright green in color, and could be described as a type of gelatinous seaweed that tastes similar to Jell-o but a little on the crunchy side like cucumber. There are over 1,500 species of seaweed found in the country, and only 500 of them are edible. This recipe is called Seaweed Salad recipe with guso as its main ingredient. One of the popular seaweed is guso (eucheuma spinosum). Seaweed Salad Recipe (Guso Salad) Aside from fish and seafood, the Philippine waters is also abundant in seaweeds that are edible and part of our cuisine.
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