Edible seaweed

Algae, especially kelp, are primarily consumed in East Asia as a food. Depending on the type, they are virtually tasteless or have a spicy- salty taste. Among the currently known by the Japanese cuisine in Europe varieties include kombu, wakame, and particularly the nori used for sushi.

Algae contain carbohydrates and proteins, but can be digested only partially. Because of this and because of their low fat content have algae only a small quantitative nutritional value. They contain a high content of minerals and vitamins. Because of their sometimes very high iodine content of seaweed should be consumed in moderation and avoided in hyperthyroidism. A high iodine content is found mainly in imported from Asia algae. There they grow up to one year in sea water, so that the enrichment can be explained. Algae from European breeding ( for example, before Sylt) are harvested after three to four months.

Tradition and economic importance

The Asian cuisine uses algae frequently and versatile. They can be boiled, fried, steamed or pickled, used as a spice or tea. They are processed to salads or added to soups, used as a vegetable side dish or dried as a snack.

The consumption of algae has - at least in Asia - a long tradition. From China, he has been handed down since about 2500 BC; from there he was transferred to Japan, Korea and the Pacific Islands.

Today are harvested from farms worldwide every year between eight and nine million tons, part of which is processed into animal feed, fertilizers and cosmetics. Japan saw a year about 300,000 tons as food in the trade. About three million tons are annually consumed as a cooked vegetable or soup in China.

In European cuisine algae play until today mostly a minor role. Only in Wales, the consumption of algae has a long tradition. The term " Laver Bread" was the black bread from the sea earlier food the Welsh peasants, today it is found in various forms in the Welsh cuisine. The algae of the genus Porphyra umbilicalis are also exported to France, Holland and Luxembourg. In France and Ireland each year up to 1000 tonnes of seaweed consumed.

As a raw material for food additives such as agar, alginate and carrageenan they are for the food industry is of great importance. From Spain, algae products for the food fair. In the 1990s, was built on the Galician coast in the framework of the project " Porto Muinos " environmentally sound production of algae. Seaweeds and seaweed products such as agar is used in molecular gastronomy.

Composition and risks

Composition

Ingredients per 100 grams of fresh algae:

* The German Nutrition Society ( DGE) recommends a maximum daily intake of 200 micrograms. The calorific value of 100 g of algae is 153.3 kJ ( 36.5 kcal).

Risks

If the iodine content of seaweed products is unknown and the intake is handled uncritically, there is a risk of Iodüberversorgung.

The often offered as a dietary supplement AFA algae, which are popularly known as blue or blue -green algae, cyanobacteria. Certain strains produce toxins that can damage the nervous system and the liver. Warned in 2002 the BfArM and stepped misleading and scientifically unused advertising claims contrary to proclaimed health-promoting effects of dietary supplements of AFA algae with a notice.

Types of algae used

As food especially following types are used:

  • Brown algae: Cochayuyo ( Durvillaea antarctica)
  • Riementang ( Himanthalia elongata )
  • Kelp ( Laminaria digitata )
  • Kombu ( Saccharina japonica and other Saccharina species),
  • Sugar kelp ( Saccharina latissima )
  • Wakame ( Undaria pinnatifida )
  • Flügeltang ( Alaria esculenta )
  • Chondrus crispus ( Chondrus crispus )
  • Dilsea carnosa
  • Eucheuma species
  • Kraussterntang ( Mastocarpus stellatus )
  • Lappentang ( Palmaria palmata )
  • Porphyra umbilicalis
  • Porphyra dioica
  • Nori ( Porphyra yezoensis )
Dietary element Alginic acid Aphanizomenon flos-aquae Federal Institute for Drugs and Medical Devices Spirulina (genus)
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