Wild-grown wakame is harvested in Tasmania, Australia, and then sold in restaurants in Sydney [20] and also sustainably hand-harvested from the waters of Foveaux Strait in Southland, New Zealand and freeze-dried for retail and use in a range of products. [21] Cuisine [ edit ] Dried seaweed can be softened by soaking in warm water for a few minutes. Seaweed does not need to be cooked before eating. It can be added to salads or hot dishes like soups and casseroles. Many seaweed types are a source of umami flavor from its high glutamate content. It is often added to soups (such as dashi broths), stews, and sauces to create a richer, deeper flavor. The following are common types and uses: It has been used for centuries for its therapeutic and healing properties, with the power to support cardiovascular health, boost energy levels and supply the body with omega-3 fatty acids. Like other seaweed nutrition, wakame nutrition is quite impressive. Seaweed is also considered to have anti-obesity effects. In particular, several animal studies suggest that a substance in seaweed called fucoxanthin may help reduce body fat ( 34, 35, 36).

Prebiotic. Laboratory and animal studies have shown the prebiotic effects of polyphenols and fibers like polysaccharides (fucoidans, alginate, carrageenans) in seaweed. [2,10,11] These fibers are fermented by bacteria to produce short-chain fatty acids that support gut health, protect against pathogens, and promote immunity, as well as support the growth of healthful gut bacterial strains. [11]Another study conducted in Japan supported that dietary wakame may have beneficial effects on hypertension. Nature’s Root Organic Wakame Seaweed is a super-tasty superfood that grows abundantly off the shores of Japan and Korea in sheltered temperate waters. Consumed in East Asia for centuries, this edible seaweed has become a staple in Japanese cooking, and it is the second most popular seaweed in the world after nori.

Nevertheless, seaweed contains a wide variety of plant compounds that work together to have strong antioxidant effects ( 26). Summary

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It’s the main carotenoid found in brown algae, such as wakame, and it has 13.5 times the antioxidant capacity of vitamin E ( 22).