Brown seaweed

Even at the dawn of human civilization, people began to eat seaweed. It is noteworthy that seaweed is more everyday than the official or scientific name of macroscopic and multicellular bottom plants common in the seas and oceans of planet Earth. All the main varieties of seaweed are used for culinary purposes.

In addition, algae play a huge role in medicine, pharmacology, as well as cosmetology and other industries. The most devoted fans of seaweed consider themselves residents of Asia, namely such states as Japan, the Philippines, Korea, Thailand, China, Cambodia, as well as Vietnam and Indonesia. In addition, seaweed is included in the diet of residents of Peru, Chile, Scotland, Ireland, California, as well as Scandinavia.

Brown algae species

Brown seaweed or Phaeophyceae is an extensive class of ochrophytic algae that is distributed predominantly in seawater. However, there are some species of brown algae that grow in fresh waters. Scientists currently know about 2, 000 species of brown algae that are found in the oceans.

It is worth noting that the brown seaweed class includes giants such as the Pacific macrocystis, which reaches a height of 60 meters. Perhaps the most famous edible representative of brown algae is considered kelp. Algae are distinguished not only by their taste and consumer properties.

Composition of brown algae

A special role is played by the chemical composition of brown algae, which is enriched with a sufficiently large number of various compounds useful for the human body. For example, brown algae contain vitamins of groups A, C, B, as well as E, PP and D. In addition, brown seaweed contains beta-carotene, iodine, as well as folic acid, magnesium and other biologically active components.

Regular consumption of dried brown algae helps to improve the functioning of the brain. In addition, brown seaweed helps maintain normal blood cholesterol levels. In Asian countries, in addition to kelp, such types of brown algae as kombu or wakame are especially popular. The Japanese simply do not represent their everyday food area without seaweed, including brown.

Algae are used both fresh and dried or preserved. Most often, dried sheets are made from brown algae, which are used to prepare a variety of culinary products. Often, dried brown seaweed is used as a seasoning that is great for making soups, rice dishes and vegetables.

Brown wakame algae is used to prepare the famous national Japanese sushi dish. Due to its distinctive beneficial properties, brown algae are used in the production of medicines that help in the prevention and treatment of diseases of the cardiovascular system of the human body.