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Types of Seaweed

Alaria Esculenta
Alaria Esculenta

Alaria esculenta is an edible seaweed, also known as dabberlocks or badderlocks, or winged kelp. It is a traditional food along the coasts of the far north Atlantic Ocean. It may be eaten fresh or cooked in Greenland, Iceland, Scotland and Ireland.

image: seaweed.ie
Alaria Esculenta
Alaria Esculenta

Alaria esculenta is an edible seaweed, also known as dabberlocks or badderlocks, or winged kelp. It is a traditional food along the coasts of the far north Atlantic Ocean. It may be eaten fresh or cooked in Greenland, Iceland, Scotland and Ireland.

image: seaweed.ie
Arame
Arame

Arame comes in dark brown strands, has a mild, semi-sweet flavor, and a firm texture. It is added to appetizers, casseroles, muffins, pilafs, soups, toasted dishes, and many other types of food. Its mild flavor makes it adaptable to many uses.

Arame (Eisenia Bicyclis)
Arame (Eisenia Bicyclis)

The Health Benefits of Arame . Asian countries have long touted the benefits of holistic medicine and a healthy diet for its long, rich life expectancy in its citizens. Packed with vitamins and minerals, this seaweed plant is high in iodine, iron, vitamin A, magnesium, calcium and other forms of important minerals.

Arame (Eisenia Bicyclis)
Arame (Eisenia Bicyclis)

Arame seaweed is a popular ingredient in Asian cuisine and is now showing up in supplements. The following are the benefits and side effects of Arame. The following are the benefits and side effects of Arame.

Brown Algae (Phaeophyta)
Brown Algae (Phaeophyta)

The taxonomy of brown algae can be confusing, as brown algae can be classified into the Phylum Phaeophyta or Heterokontophyta depending on what you read. Much information on the subject refers to brown algae as phaeophytes, but according to AlgaeBase, the brown algae are in the Phylum Heterokontophyta and Class Phaeophyceae.

source: thoughtco.com
Dulse
Dulse

The best place to find dulse seaweed is in the intertidal zone, the area of the shoreline alternately covered and exposed by the tides, although dulse also grows in deeper water. It is characterized by long trailing red to purple fronts which can measure as much as 16 inches (40 centimeters).

source: wisegeek.com
Green Algae (Chlorophyta)
Green Algae (Chlorophyta)

Chlorophyta: Green Algae. Examples: Chlorella, Chlamydomonas, Spirogyra, Ulva. Green seaweeds. Characteristics: Green colour from chlorophyll a and b in the same proportions as the 'higher' plants; beta-carotene (a yellow pigment); and various characteristic xanthophylls (yellowish or brownish pigments). Food reserves are starch, some fats or oils like higher plants. Green algae are thought to have the progenitors of the higher green plants but there is currently some debate on this point.

source: seaweed.ie
Green Algae (Chlorophyta)
Green Algae (Chlorophyta)

Chlorophyta: Green Algae. Examples: Chlorella, Chlamydomonas, Spirogyra, Ulva. Green seaweeds. Characteristics: Green colour from chlorophyll a and b in the same proportions as the 'higher' plants; beta-carotene (a yellow pigment); and various characteristic xanthophylls (yellowish or brownish pigments). Food reserves are starch, some fats or oils like higher plants. Green algae are thought to have the progenitors of the higher green plants but there is currently some debate on this point.

source: seaweed.ie
Irish Moss
Irish Moss

Irish moss is a type of seaweed. It grows in cold water and is used in raw food recipes for nutrition and thickening properties. Irish Moss has been used for centuries in Ireland, thought it also grows in Asia and the oceans of North America. Raw foodists love Irish Moss for its use as a thickener, so it is a great addition to a raw vegan diet.

image: flickr.com
Kelp
Kelp

Bull kelp, Nereocystis luetkeana, a northwestern American species. Used by coastal indigenous peoples to create fishing nets. Giant kelp, Macrocystis pyrifera, the largest seaweed. Found in the Pacific coast of North America and South America.

Kelp
Kelp

Kelp is actually a subgroup of seaweed and is also the largest form of seaweed. Seaweeds range in size from the microscopic to the massive, while kelp are so large and complex that they form massive underwater forests.

image: loe.org
Kombu
Kombu

Seaweed; Use as Dashi; Kombu; Kombu is the only seaweed which can make Dashi. Dashi is widely used in Japanese cuisine and is the base of the seasoning. How to Make Dashi Broth: Use as Ingredients; Kombu; Kombu itself is a versatile ingredient, with its chewy texture and Umami taste.

Kombu
Kombu

Seaweed; Use as Dashi; Kombu; Kombu is the only seaweed which can make Dashi. Dashi is widely used in Japanese cuisine and is the base of the seasoning. How to Make Dashi Broth: Use as Ingredients; Kombu; Kombu itself is a versatile ingredient, with its chewy texture and Umami taste.

Kombu (Laminaria Japonica)
Kombu (Laminaria Japonica)

Find patient medical information for Laminaria on WebMD ... Brown Seaweed, Hai Dai, Kelp, Kombu, ... Japonaise, Laminaria digitata, Laminaria japonica ...

source: webmd.com
Nori
Nori

Nori is the Japanese word for do and it refers to dried seaweed sheets made from the edible red algae species called porphyra yezoensis and porphyra tenera. Nori tends to turn a blackish green when dried.

Nori (Porphyra Species)
Nori (Porphyra Species)

It is the Japanese name for dried edible seaweed sheets made from a species of red algae called Porphyra, including Porphyra yezoensis and Porphyra tenera. It is probably most popularly know for its use in making Sushi, but it is used in many other applications too.

image: seaweed.ie
Red Algae (Rhodophyta)
Red Algae (Rhodophyta)

Several red algae are eaten: best known amongst these is dulse (Palmaria palmata above) and Carrageen Moss (Chondrus crispus and Mastocarpus stellatus). H owever, Nori, popularised by the Japanese is the single most valuable marine crop grown by aquaculture with a value in excess of US$1 billion.

source: seaweed.ie
Red Algae (Rhodophyta)
Red Algae (Rhodophyta)

Rhodophyta: Red algae Examples: Palmaria, Delesseria, Chondrus, Coralline algae Characteristics: The red colour of these algae results from the pigments phycoerythrin and phycocyanin; this masks the other pigments, Chlorophyll a (no Chlorophyll b), beta-carotene and a number of unique xanthophylls.

source: seaweed.ie
Wakame
Wakame

Wakame is an edible brown seaweed or kelp common in Japanese, Korean, and Chinese cuisines. Health Benefits of Wakame: Wakame is a good source of the following: 1.

Wakame (Undaria Pinnatifida)
Wakame (Undaria Pinnatifida)

Wakame (ワカメ, wakame), Undaria pinnatifida, is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads. Sea-farmers have grown wakame in Japan since the Nara period.