Kelp Seaweed: Health Benefits.

Kelp Seaweed Diet: Health Benefits

"You be the judge!"

Kelp Fucoidan Carbohydrates are Essentially all Fibre

Men's Fitness Magazine, Seaweed Jelly-Diet by Clayten Tylor

Health Benefits of Eating a Kelp Seaweed Jelly Diet

There are numerous health benefits from eating unprocessed seaweed jelly. The Asian cultures have known about it for centuries, for the origins of eating a seaweed jelly dates back 1200 years. The benefits of eating seaweed as a whole-green jelly, does not compare with other ways of cooking and eating seaweed.

The problem with the research is that every other form of seaweed, such as dried, toasted, sugared, powdered, or pill form, has been studied, but not much research is available yet on seaweed prepared as a jelly.

Some of the benefits of seaweed powders and tablets include boosting the immune system. Some say kelp seaweed can help in protecting against thyroid cancer and other cancers. It decreases high blood sugar and cholesterol levels, as well as detoxify the body from heavy metals, radioactive elements, free radicals, and toxins. You be the judge!

Seaweed jelly can help in weight loss by improving the function of the gastrointestinal tract, by adding fiber to your diet. The high iodine content balances the thyroid function and improves the structure of hair, nails, and helps them to grow.

Seaweed jelly contains calcium, sodium, and magnesium, iodine, phosphorus, iron, zinc, and trace minerals. It is a complete protein and contains all of the essential amino acids.

It contains more of the vitamins A, B1, B2, B5, B12, and C, folic acid, and niacin than land vegetables and fresh fruit - plus significant amounts of Vitamin K, E, and D.... Read more: Order Book

Kelp Seaweed: Nutritional Charts: Composition Of Edible Kelp

Kelp is considered to be a healthy food, particularly a good source of many micro-nutrients essential for human health. Kelp carbohydrates are essentially all fibre because our system cannot digest these molecules.

APPROXIMATE CONCENTATIONS OF SOME COMPONENTS OF KELP AND, FOR COMPARISON, CABBAGE (values are % of dry weight).

COMPONENT KELP CABBAGE
Protein 3.03 1.21
Lipid 0.64 0.18
Digestible Carbohydrate 0.00 5.37
Fibre 9.68 0.80
Iodine 0.21 Unknown
Calcium 0.15 0.47
Iron 0.002 0.006
Magnesium 0.107 0.015
Phosphorus 0.080 0.023
Sodium 0.872 0.018
Potassium 0.05 0.246
Zinc 0.0004 0.0002
Manganese 0.0014 0.0002
Ascorbic Acid 0.003 0.047
Alpha-Tocoperol 0.0009 0.0017
Thiamin 0.00006 0.00005
Riboflavin 0.000023 0.00003
Niacin 0.0016 0.0003
Folic Acid 0.05 0.246
Cholesterol 0.0 0.0
Leucine 0.257 0.063
Lysine 0.112 0.057
Phenylalanine 0.112 0.039
Glycine 0.112 0.027
Alanine 0.136 0.042
Valine 0.209 0.052

Reference: Composition of Foods. Agriculture Handbook No. 8-11 U.S. Department of Agriculture, Human Nutrition Information Service 502 pp. (1984)

Seaweed, kelp, raw

Refuse:p0%  
Scientific Name:  Laminaria spp.
NDB No: 11445 (Nutrient values and weights are for edible portion)

Nutrient Units Value per
100 grams
Proximates
Water g 81.58 8 1.75
Energy kcal 43 0 0
Energy kj 180 0 0
Protein g 1.68 3 0.185
Total lipid (fat) g 0.56 2 0
Ash g 6.61 9 0.62
Carbohydrate, by difference g 9.57 0 0
Fiber, total dietary g 1.3 0 0
Sugars, total g 0.60 0 0
Minerals
Calcium, Ca mg 168 6 20.086
Iron, Fe mg 2.85 6 1.35
Magnesium, Mg mg 121 3 6.813
Phosphorus, P mg 42 0 0
Potassium, K mg 89 0 0
Sodium, Na mg 233 3 149.706
Zinc, Zn mg 1.23 5 0.174
Copper, Cu mg 0.130 8 0.028
Manganese, Mn mg 0.200 5 0
Selenium, Se mcg 0.7 0 0
Vitamins
Vitamin C, total ascorbic acid mg 3.0 0 0
Thiamin mg 0.050 2 0
Riboflavin mg 0.150 2 0
Niacin mg 0.470 2 0
Pantothenic acid mg 0.642 0 0
Vitamin B-6 mg 0.002 0 0
Folate, total mcg 180 0 0
Folic acid mcg 0 0 0
Folate, food mcg 180 0 0
Folate, DFE mcg_DFE 180 0 0
Choline, total mg 12.8 0 0
Vitamin B-12 mcg 0.00 0 0
Vitamin B-12, added mcg 0.00 0 0
Vitamin A, IU IU 116 0 0
Vitamin A, RAE mcg_RAE 6 0 0
Retinol mcg 0 0 0
Vitamin E (alpha-tocopherol) mg 0.87 0 0
Vitamin E, added mg 0.00 0 0
Vitamin K (phylloquinone) mcg 66.0 0 0
Lipids
Fatty acids, total saturated g 0.247 0 0
4:0 g 0.000 0 0
6:0 g 0.000 0 0
8:0 g 0.000 0 0
10:0 g 0.000 0 0
12:0 g 0.000 0 0
14:0 g 0.031 0 0
16:0 g 0.110 0 0
18:0 g 0.086 0 0
Fatty acids, total monounsaturated g 0.098 0 0
16:1 undifferentiated g 0.004 0 0
18:1 undifferentiated g 0.086 0 0
20:1 g 0.000 0 0
22:1 undifferentiated g 0.000 0 0
Fatty acids, total polyunsaturated g 0.047 0 0
18:2 undifferentiated g 0.020 0 0
18:3 undifferentiated g 0.004 0 0
18:4 g 0.004 0 0
20:4 undifferentiated g 0.012 0 0
20:5 n-3 g 0.004 0 0
22:5 n-3 g 0.000 0 0
22:6 n-3 g 0.000 0 0
Cholesterol mg 0 0 0
Amino acids
Tryptophan g 0.048 2 0
Threonine g 0.055 2 0
Isoleucine g 0.076 2 0
Leucine g 0.083 2 0
Lysine g 0.082 2 0
Methionine g 0.025 1 0
Cystine g 0.098 1 0
Phenylalanine g 0.043 2 0
Tyrosine g 0.026 1 0
Valine g 0.072 2 0
Arginine g 0.065 1 0
Histidine g 0.024 1 0
Alanine g 0.122 1 0
Aspartic acid g 0.125 1 0
Glutamic acid g 0.268 1 0
Glycine g 0.100 1 0
Proline g 0.073 1 0
Serine g 0.098 1 0
Other
Alcohol, ethyl g 0.0 0 0
Caffeine mg 0 0 0
Theobromine mg 0 0 0
Carotene, beta mcg 70 0 0
Carotene, alpha mcg 0 0 0
Cryptoxanthin, beta mcg 0 0 0
Lycopene mcg 0 0 0
Lutein + zeaxanthin mcg 0 0 0

USDA National Nutrient Database for Standard Reference, Release 20 (2007)

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