Algae: The different types of algae are so healthy

Whether as a salad, spice or to wrap your sushi in: algae are not only versatile, they are also healthy and delicious. In this practical tip, we will explain which types there are and what advantages they have.

Algae are so healthy

According to researchers, there are over 500, 000 different types of algae, but only about 200 of them can be used in the kitchen. There they can be pressed, cooked or processed raw.

• Algae consist of 33 percent valuable fiber.
• A further 33 percent consist of vegetable proteins, which also makes algae a healthy addition to vegetarian and vegan cuisine.
• Freshwater algae such as spirulina in particular, but also brown algae, are particularly rich in antioxidants, potassium, magnesium, zinc, iron and vitamins A, E and C. This strengthens your immune system and speeds up your metabolism.
• Algae also contain a large amount of vitamin B12, which should be taken into account especially in a plant-based diet.
• Algae are also said to have positive effects on people who suffer from migraines.
• The fucoidan contained in the brown algae also acts against inflammation.
• Already about 40 grams of algae cover your daily iodine requirements.
• Due to their salty taste, algae are also perfect as a healthy alternative to conventional salt.

You can use the different types of algae for this

Sea vegetables are not only popular in Asian cuisine, algae are also increasingly used in Europe. They are not only very sustainable because they can also be grown in Germany and only need a few weeks to grow, but also very cheap because you only have to use a few algae.

• Spirulina powder is particularly popular for green smoothies. The alga consists of 60 percent protein, which makes it particularly interesting for athletes.
• You are probably most familiar with nori seaweed from sushi. The roasted leaves also taste delicious crumbled over a salad.
• Kombu algae taste salty and smoky and are perfect as a spice for sushi rice and other unusual dishes.
• Salads with algae, like wakame, are now available in most Asian restaurants. The brown algae also goes well with miso soups.
• Hijiki are black algae that are traditionally eaten with tofu and vegetables. They taste very intense and are considered a delicacy in Japan.

Another practical tip tells you exactly where the difference between Chlorella and Spirulina lies.