Seaweed, available in over 145 varieties including nori, kelp, wakame, and dulse, has been used in human cuisine for over 14,000 years.
This marine superfood is rich in iodine and crucial for thyroid function, while also containing vitamins A, C, E, K, and various B vitamins.
Two tablespoons of wakame contain just 5 calories, making it a nutrient-dense addition to any diet.
Seaweed farming is considered a 'zero-input' crop, requiring no land, fresh water, or pesticides for cultivation.
These aquatic plants help reduce ocean carbon and nitrogen levels while creating habitats for marine species.
From traditional Asian dishes like sushi and miso soup to modern innovations like seaweed-infused risottos, its culinary applications are vast.
Chefs are now incorporating seaweed into contemporary dishes like pasta, burgers, and even plant-based meat substitutes.
The versatile ingredient is available in fresh, dried, or powdered form in grocery stores worldwide.
Seaweed can be transformed into healthy snacks, with roasted nori sheets offering a crispy, savory alternative to traditional chips.
Despite its benefits, seaweed faces challenges in global adoption due to cultural acceptance and the need for safe cultivation protocols.