By: Elizabeth B.
Kelp, most commonly referred to as seaweed, is often used in Asian dishes such as miso soup, udon, and kombu. It can be used in many dishes at home, and is usually consumed dried or in the form of noodles. Kelp can be bought fresh or frozen, and in some stores is marketed under its Japanese name of Kombu. There are many benefits to eating kelp. It is said to have ten times as many minerals as plants that grow in soil, so, many kelp eaters rarely have mineral deficiencies. There have not been a lot of studies on the nutritional value of kelp but the mineral content can’t be argued against.
To function your thyroid needs iodine, which is not made by the body, and kelp contains it. Too much is not good though.
Kelp contains vanadium which helps people with type 2 diabetes because it helps regulate blood sugar.
Kelp is rich in iron. Eating kelp can prevent fatigue, weakness, and dizziness.
Kelp also contains
One ounce of kelp contains
5 grams of protein
1 gram of fat
11 g of carbohydrates
0 g of fiber
0 g of sugar
Be wary of exposure to metals, especially arsenic, which kelp can contain. (Arsenic is also found in rice and apple juice, so this is not a new concern.)
For more information reference this article:
Nazario, B. (September 16, 2020). Health Benefits of Kelp. WebMD. https://www.webmd.com/diet/health-benefits-kelp#1