13 Superfoods For Women's Health And Elegance
Author: Joe Fowler
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
Since ancient times, people have used seaweed wisely and gradually learned about their properties.
Since ancient times, people have used seaweed wisely and gradually learned about their properties. Nowadays, they are becoming increasingly popular, especially among women who want to be in good health and shape.
Algae have an incredible supply of elements that are also contained in our body. They absorb nutrients from the sea not only with their roots but also with their leaves and stems.
Experts in dietetics and nutrition advise in our menu to rely more on sea vegetables, as in this way we can reduce the risk of many diseases and help our body excrete harmful toxins.
Seaweed is rich in rare trace elements. They contain the popular calcium and iron 10 times more than spinach. Their qualities are classified in the column "superfoods for women", selected by Dr. Ann Louis Hitler. We offer you a list of the most widely available types of seafood treasures and how they can be prepared.
Hijiki - rich in dietary fiber and vital minerals for the human body. It resembles the taste of the herb licorice and looks like a wrapped black string. Algae contains 14 times more calcium than a glass of fresh cow's milk. Hijiki contributes to thicker and healthier hair.
Rinse in cold water, then soak for 20 minutes. It can be added to soups and salads, as well as stewed with carrots and fresh ginger.
Wakame - dark green leaf with a delicious taste. Rinse in cold water and soak for 15 minutes. Add to soups, sprinkle with fish and put in salad dressings.
Kombu - kelp with a sweet-salty taste. Combos are also a source of glutamic acid, which is a natural substitute for monosodium glutamate.
It can be baked in the oven, added to legumes, which aids digestion. Kombu can be ground and sprinkled with fish, chicken or rice dishes. Cut into strips, it can also be added to soups.
Nori - sea lettuce. Walnut-flavored seaweed, rich in vitamin B12 and vitamin A, which is sold on the leaves.
It can be baked and rubbed on vegetables, pasta, fish or used unbaked to wrap other foods.
Arame - tastes and looks like algae hijiki. You can prepare it by rinsing in cold water and then soaking for 10-15 minutes. Interestingly, after that, Aramae increased its size more than twice.
Add to salads, soups, brown rice and vegetables. Both hijiki and arame can be stewed in a little oil for 2-3 minutes.
Agar-agar - sold in flakes to be used instead of gelatin to thicken puddings, jellies and mousses.
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