Seaweed: Kelp, Kombu, Wakame, Arame, Nori, Hijiki
[Answer This Question] [Ask New Question] 
Ocean algae are the richest natural source of minerals by #56153 19 year 1 of 1 (100%)
Ocean / Sea algae are the richest natural source of minerals, trace minerals and rare earth elements. Arguably, they are also the best source.
They are usually sold dry in Health Food stores, Chinese/Korean/Japanese/Vietnamese stores, and are also available on the web. Seaweed are standard part of the Macrobiotic diet. People around the globe traditionally consume seaweed, including but not limiting next countries; Russia (coastal areas), Japan, China, Korea (N & S), Vietnam, Philippines, Ireland, Norway, Australia, Indonesia, India, and all nations scattered on the islands of the Pacific, Indian and Atlantic Ocean.
All the minerals found in sea water are also found in sea algae including Iodine, the only mineral not easily available in Sea Water.
Kombu, Wakame, Nori, Hiziki / Hijiki , Arame, Dulse , Kelp, Irish moss, Agar Agar, ... are just a few names of over thousand different edible seaweed.
Dishes made with those algae are rich source of Iodine, Selenium, Zinc, Organic Germanium, Calcium, Iron, Silicon, Copper, and over 90 other minerals.
Kombu algae (sold dry or powdered)
Soak dry alga for at least 15 minutes, before you use it. Make a cup of tea with a little peace of this algae and drink it three times a weak. Use it when you are making beans, or in soups , together with vegetable, grains or beans.
Wakame algae (sold dry)
Soak dry alga for at least 10 minutes, before you use it. Use this algae in soups, together with vegetable, grains or beans.
Nori algae (sold dry pressed in sheets, used for making sushi)
You can roast it and eat it few times a week. Children love to eat those pressed leaves. It is used for sushi.
Hiziki / Hijiki algae (sold dry)
Soak dry alga for at least 15 minutes, before you use it. Is very nice made with onion, or with tofu and carrots.
Arame Algae (sold dry)
Soak dry alga for at least 15 minutes, before you use it. Is very nice made with onion, or in soups.
Dulse (sold dry)
Soak dry alga for at least 12 minutes, before you use it. Use this algae in soups, together with vegetable, grains or beans.
Viewed 2328005 times
All #56153's Answers
Ocean / Sea algae are the richest natural source of minerals, trace minerals and rare earth elements. Arguably, they are also the best source.
They are usually sold dry in Health Food stores, Chinese/Korean/Japanese/Vietnamese stores, and are also available on the web. Seaweed are standard part of the Macrobiotic diet. People around the globe traditionally consume seaweed, including but not limiting next countries; Russia (coastal areas), Japan, China, Korea (N & S), Vietnam, Philippines, Ireland, Norway, Australia, Indonesia, India, and all nations scattered on the islands of the Pacific, Indian and Atlantic Ocean.
All the minerals found in sea water are also found in sea algae including Iodine, the only mineral not easily available in Sea Water.
Kombu, Wakame, Nori, Hiziki / Hijiki , Arame, Dulse , Kelp, Irish moss, Agar Agar, ... are just a few names of over thousand different edible seaweed.
Dishes made with those algae are rich source of Iodine, Selenium, Zinc, Organic Germanium, Calcium, Iron, Silicon, Copper, and over 90 other minerals.
Kombu algae (sold dry or powdered)
Soak dry alga for at least 15 minutes, before you use it. Make a cup of tea with a little peace of this algae and drink it three times a weak. Use it when you are making beans, or in soups , together with vegetable, grains or beans.
Wakame algae (sold dry)
Soak dry alga for at least 10 minutes, before you use it. Use this algae in soups, together with vegetable, grains or beans.
Nori algae (sold dry pressed in sheets, used for making sushi)
You can roast it and eat it few times a week. Children love to eat those pressed leaves. It is used for sushi.
Hiziki / Hijiki algae (sold dry)
Soak dry alga for at least 15 minutes, before you use it. Is very nice made with onion, or with tofu and carrots.
Arame Algae (sold dry)
Soak dry alga for at least 15 minutes, before you use it. Is very nice made with onion, or in soups.
Dulse (sold dry)
Soak dry alga for at least 12 minutes, before you use it. Use this algae in soups, together with vegetable, grains or beans.
Viewed 2328005 times
All #56153's Answers