Ocean's green gold

As the world grapples with growing concerns over food security, environmental sustainability, and the rising demand for plant-based nutrition, seaweed is emerging as an unlikely hero.

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Once considered a humble component of coastal diets, this marine plant is now being hailed as a superfood with immense potential to nourish both people and the planet.

Seaweeds such as nori, kelp, wakame, dulse, and kombu are types of algae that grow in saltwater environments, often clinging to rocks or floating freely in the ocean. For centuries, they have been a dietary staple in parts of Asia, particularly in Japan, Korea, and China. Today, their remarkable nutritional profile is catching global attention.

One of seaweed's most striking benefits is its nutrient density. These marine vegetables are packed with essential vitamins and minerals, including iodine (critical for thyroid function), calcium, magnesium, iron, zinc, and vitamins A, C, E, and K. They are also rich in antioxidants and polyphenols, which can help fight inflammation and oxidative stress. Some species of seaweed even contain vitamin B12, a nutrient rarely found in plant-based foods, making seaweed a valuable dietary component for vegetarians and vegans.