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A variety of sea vegetables, which are consumed in a number of different ways. They can be used as seasonings, vegetables, ingredients in soups and salads, in making tea, as thickeners, and as food stabilizers. Seaweed can be eaten fresh, baked, sautéed, added to stir-fries, or steamed. It is an important source of food in the Asian cultures and an important source of the nutrient iodine. Some of the varieties available include arame, dulse, hijiki, kelp, kombu, laver, limu, and wakame. Fresh seaweed is not readily available in markets away from a tropical source, however dried seaweed is readily available in many food stores.
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Arame Seaweed |  | 
Wakame Seaweed | | 
Kambu Seaweed | | 
Nori Seaweed |
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USDA Nutrition Facts |
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| Serving Size 2 tbsp (1/8 cup) |
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| Calories 45 |
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| Protein 3g |
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| Total Fat 0g |
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| Total Carbohydrates 9g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 50mg |
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| Sodium 872mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup |
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| Calories 290 |
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| Protein 57g |
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| Total Fat 7g |
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| Total Carbohydrates 23g |
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| Dietary Fiber 3g |
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| Sugars 3g |
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| Potassium 1363mg |
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| Sodium 1048mg |
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| Cholesterol 0mg |
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| Calories 26 |
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| Protein 5g |
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| Total Fat 0g |
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| Total Carbohydrates 2g |
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| Potassium 127mg |
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| Sodium 98mg |
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| Cholesterol 0mg |
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Seaweed term - Related Content |
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| A redish-purple sea vegetable native to the North Atlantic, Northwest Pacif... |
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