Wakame Health Benefits, Uses And Its Side Effects

Wakame is a sea-weed that has been part of Japanese cuisine for a very long time. It is actually brown or deep-green seaweed that is part of the diet of many Japanese and has a briny and salty taste with slight sweetness. It has a number of beneficial effects on our health.

Normally miso soup and seaweed salad are two delicacies that are prepared with wakame. Because of its numerous health benefits, wakame seaweed has been gaining in popularity in recent times.

Wakame is low in calories but high in vitamins and minerals. It contains essential minerals like calcium, iron, iodine and magnesium which provide a host of health benefits. Wakame seaweed also has traces of Vitamin A, Vitamin C, Vitamin E, Vitamin K and Vitamin B complex. This seaweed also contains lignans and fucoxanthin.

Add Wakame seaweed in your diet to get a good amount of vitamins, minerals, and essential nutrients required by the body for proper functioning. You can consume Wakame seaweed to control the cholesterol level and blood sugar level in the body.

If you are following any weight loss plan, then include highly nutritious Wakame seaweed to get quick benefits. For small children and infants, this sea vegetable improves their digestion and boost their energy level and strengthen bone helath.

Mentioned below are the best health benefits of Wakame Seaweed, you can read out and also check out the adverse effects of wakame on while consuming in different health conditions.

Wakame is often used in seaweed salad and soup filling. It is also used for its beneficial effects on your skin. Including this seaweed in your diet will help you to get healthy, glowing skin. Wakame can be used as a supplement in almost any dish to enhance its flavor.

Consuming too much wakame can be harmful for your health. This is because this seaweed contains considerable amount of sodium that can act against potassium to lower blood pressure levels. Therefore, people with blood pressure problems would have to be a bit careful when incorporating wakame in their diet.

Wakame is an edible sea-weed or sea vegetable that has been cultivated and eaten in Japan since ancient times. Wakame residue has been found in clay pottery that was made in around 3000 B.C. Japanese law even imposed taxes on this sea-weed and for this reason it was consumed in courts and shrines while the surplus was sold to the markets. This seaweed has definitely influenced Japanese food culture and has been a part of their cuisine for a really long time.

Wakame is a sea-weed that grows naturally. However, due to increasing demand for this sea-vegetable, many countries have started industrial production of wakame from the middle of the 20th century. In Japan, wakame has been commercially cultivated since the mid-1960s. In the 1970s the cultivation method shifted from hanging method to the horizontal longline method and this increased production substantially. Other countries like Korea, China and even New Zealand cultivate wakame.