Japanese Food Online – Information on Vitamins, Ingredients And Nutrients

Wakame Seaweed are brown algae and are beside the Nori one of the best-liked algae in Japan and are considered a delicacy.

Nutrients – Vitamins, Minerals

Wakame Seaweed contain about 14% protein, 2% fat and 41% carbohydrates. The fiber content is located at medium range, same as the Nori Seaweed.

Wakame is very rich in minerals, noteworthy are sodium, potassium, magnesium, calcium and phosphorus. Iron, zinc, copper and manganese are present only in small amounts.

The following vitamins are noteworthy: Provitamin A (beta carotene), vitamin K, folic acid and niacin. Vitamins E, B1, B2, B6, B12 and pantothenic acid are present only in small quantities.

Iodine Content

The Iodine content of wakame seaweed is not particularly high. Therefore, they should also be suitable for iodine sensitive individuals.

Processing and Use

The wakame seaweed is a major Japanese food algae. You can find it in trade either in large pieces or pulverized. Therefore, wakame are usually used in soups, for example miso soup.

Nori Seaweed are cultured and cultivated in Japan for a long time in the sea. Nori seaweed are red algae and are very important seaweed in Japan.

Nutrients – Vitamins, Minerals

Nori algae have a very high protein content, about 40%, that is very rich in protein. Nori contain about 4% fat and 44% carbohydrates, and have an average fiber content.

They are rich in minerals, noteworthy are potassium, phosphorus, magnesium and calcium. The trace elements iron, zinc, copper and manganese are also included.

The amount of vitamin A (beta carotene) in the Nori seaweed is very high! The vitamin K, vitamin B12 and folic acid content is also high. Worth mentioning is the vitamin C content, vitamin E, B1, B2, B6 and pantothenic acid are present only in small amounts.

Iodine Content

The Iodine content of nori is relatively low, therefore it is for people who are sensitive to iodine suitable.

Processing and Use

The nori seaweed is usually cultivated in small bays after that they are harvested, chopped, dried and usually pressed to so-called nori leaves.

These Nori leaves are then used to roll up for Sushi.

Chopped Nori is also used for the so-called nori spice for soups and salads.

Kombu Seaweed are large, up to 20m long Brown Algae they are long-time seaweed and are found mainly in the northern part of Japan.

Nutrients – Vitamins, Minerals

Kombu algae consist of approximately 8% from protein, 60% carbohydrates and 1% fat. The fiber content is not as high as in other seaweed.

They contain the minerals sodium, potassium, calcium, magnesium and phosphorus in large quantities. Iron, zinc, copper and manganese only in small quantities.

Kombu algae are not particularly rich in vitamins, the vitamins E, K, B1, B2, B6 and folic acid are available only in very small amounts. Beta carotene (Pro Vitamin A) is the only vitamin that is noteworthy.

Iodine Content

The iodine content of kombu seaweed is very high, so they are not licensed as a food in Germany.

In some individuals an excess of iodine harms more than it is useful, so you should consume kombu seaweed in moderation.

Processing and Use

The kombu seaweed can be found in the northern Sea of Japan, mainly in front of the Hokkaido island.

Before the kombu seaweed can enter the market they are dried. They are used primarily in Japanese Cuisine as an accompaniment to soups.

Hijiki Algae or Hiziki Algae are Brown Algae and used in Japan for a long time as a food.

Hijiki have a firm texture and an intense aroma and are considered a delicacy in Japan.

Nutrients – Vitamins, Minerals

Hijiki algae are rich in nutrients, especially they are rich in minerals.

Hijiki contain about 10% protein, 50% carbohydrates and about 1% fat, furthermore they are rich in fiber.

In addition Hiziki contain many minerals, they are rich in sodium, potassium, calcium, magnesium and iron. Phosphorus, zinc, copper and manganese are present in lesser amounts.

Hiziki algae also contain vitamins, eg. relatively rich in vitamin K, beta carotene (Pro vitamin A). Vitamin E and the B vitamins B1, B2, niacin, folic acid and pantothenic acid are present only in small amounts.

Iodine Content

The iodine content of the hijiki seaweed is not as high as the iodine content of Arame Algae. Iodine is important for the thyroid, but as with almost everything an excess of iodine harms more than it is good.

Processing and Use

Hijiki can be found everywhere in the Sea of ​​Japan, but at greater depths than other algae species.

Hiziki are harvested by using special knives, then cut and dried in the sun.

The algae find usage as an an accompaniment to soups, salads and various dishes.

In Japan Hijiki are eaten almost daily and it is said they are very healthy for skin and hair.

Arame Algae are Brown Algae and are used mainly by the inhabitants of the coasts of East Asia, ie Japan and China as food.

Arame algae are brown seaweed, therefore the name.

Nutrients – Vitamins, Minerals

The Arame seaweed contains many important nutrients, vitamins, minerals and trace elements.

Arame Seaweed contains about 12% protein, 50% carbohydrates and not more than 1% fat, furthermore fiber!

Further contain Arame seaweed, vitamins A, as vitamin A – beta carotene, vitamin E, vitamin K, B1, B2, niacin, vitamin B6, B12, folic acid and pantothenic acid.

In addition the minerals sodium, potassium, calcium, magnesium, phosphorus, and small amounts of the trace elements iron, zinc, copper and manganese.

Iodine For Thyroid

The Arame seaweed contains a lot of iodine, so they should be eaten in moderation.

The German Nutrition Society (DGE) recommends a daily basis do not take more than 200μg of iodine.

No question, iodine is very important for healthy thyroid function, but as with almost everything, too much of it does more harm than good!

Since Arame Seaweed contains 60 to 80 mg iodine per 100 g of algae, the seaweed should be used only in very small amounts.

Processing and Use

Arame seaweed is mainly harvested from the Pacific Ocean in the south-western part of Japan.

The seaweed is dried and usually cut into strips before they can enter the market.

The Arame seaweed is used in soups and as an accompaniment to salads.

Agar Agar or even called Japanese Kanten, is the gelatin in Asia. Agar-Agar is made ​​of various algae, especially from red algae.

Nutrients – Vitamins, Minerals

Kanten or Agar Agar contain only about 2% protein, hardly any fat and about 74% carbohydrates.

The fiber content is very high, from the minerals only calcium is noteworthy, sodium, potassium, magnesium and phosphorus are only present in small amounts.

Iron, zinc, copper and manganese are also present only in small amounts. Except for small amounts of pantothenic acid, other vitamins are not included.

Iodine Content

The Iodine content of agar agar is unknown but is probably very low as agar agar is an integral part of the Cuisine of Southeast Asia.

Processing and Use

In Japan, Agar Agar, or Japanese Kanten has long been used for the preparation of food.

It is mainly used as a gelling agent, thickener and is used for the manufacture of confectionery. Kanten is produced mainly from red algae.