Algae: Intolerance & Allergy

Seaweeds are a member of the phycophyta, or sea plants. Along with their more distinctive form, seaweed, seaweeds originally originated as food in the cuisines of East Asia. They generally have a salty and spicy taste. On the other hand, some of the many thousands of species are virtually tasteless. Seaweeds provide numerous minerals, high-quality proteins, carbohydrates, many vitamins, and phytonutrients. Well-known arenas are nori, wakame kombu and many others.

This is what you should know about algae

Algae provide numerous minerals, high-quality proteins, carbohydrates, many vitamins and plant active substances. Well-known species are nori, wakame kombu and many others. For a long time, algae (from Latin alga = sea grass, worthless), which in their large form are also called seaweed, were merely popular decorations for fish buffets and oyster presentations. Today, algae, with their nearly 26,000 species, are considered one of the last great food reservoirs of our world. The leaves from the sea are classified as thallophytes or storage plants, and botanists also classify them as lower aquatic plants. They are mainly fished off the coasts of Japan, Ireland, Scotland, Wales and northwest France. In Japan in particular, seaweed is a staple food. The dried seaweeds are skillfully regenerated in the kitchens of Nippon by soaking and blanching and are used in a highly versatile manner. But also in Europe they become more and more popular, since the purely optical effects of a seaweed decoration were joined by the taste discoveries. Thus, algae are now the appetizing coating of many Far Eastern delicacies such as makisushi. Well-known species include arame, dulse, hijiki, kombu, laver, limu, nori and the wakame kombu. All in all, “Poseidon’s garden vegetables” are not only delicious, but also very healthy.

Importance for health

One example of its high health value is spirulina, which is often touted as “green gold” and an algae, but botanically it is not an algae at all. Not quite rightly, the bacterium sometimes still bears its outdated name “blue-green algae”. Probably because the scientifically correct name implies the color – cyanobacterium. The bacterium is said to be more likely to upset the stomach here and there. Nevertheless, international nutritionists still predict a great future for these tiny creatures. This is because they supply incomparably more protein, vitamin B12, beta-carotene, iron and valuable gamma-linolenic acid than many other known foods. In addition, they contain just as much calcium and magnesium as milk. The sum of valuable ingredients makes spirulina particularly interesting as a dietary supplement for many civilization foodies and even as a possible cancer cure of the future. The healthy ingredients of many actual species of algae are contained away from the kitchens in the so-called “alginates” for gelling agents, as well as in various basic ingredients for drug capsules and agar-agar.

Ingredients and nutritional values

Algae are particularly rich in calcium, phosphorus and iron. On the other hand, they are low in fat and calories. They contain about 30 percent vegetable protein, the valuable vitamins A and B12 and, in addition, carbohydrates, minerals, flavonoids and polyphenols.On average, 100 grams of fresh algae contain 90, 5 grams of water, 5.9 grams of protein, 2.1 grams of carbohydrates, as well as 0.4 grams of fat and 50.0 μg of iodine. 100 grams of algae have a caloric value of 36.5 kcal = 153.3 kJ.

Intolerances and allergies

From time to time, algae are reported to be contaminated with heavy metals. On the other hand, they can help to correct the iodine deficiency that is regionally pronounced in this country. The strong fluctuations in iodine content must be taken into account (5 to 460 mg per kg), because the daily dose of 200 µg can quickly be exceeded when eating algae. Already 1 mg per day is a health concern. From 20 mg per kg iodine content, dry algae in Germany must carry a corresponding warning label. From 1,000 mg per kg, they are no longer considered marketable.

Shopping and kitchen tips

After harvesting, the seaweed is usually dried and later re-watered for preparation, regenerated and generally cooked for about 20 minutes. Asian stores carry a wide selection of different varieties.

Preparation tips

Seaweeds are fried, boiled, steamed or even pickled in vinegar. They taste good in sushi, in soups, as a vegetable or as a salad. Brown, red and green algae are used differently:

  • The species Arame is a brown and wavy seaweed that belongs to the brown algae. The seaweed is fished off the Pacific coasts. Arame is a sea vegetable in Japanese cuisine, usually finely cut into strips, hardly sweet and mildly neutral.
  • Cartilage seaweed is in dried form the Irish moss. It comes from the west coast of Ireland or even from the American Atlantic coast. Used to obtain carrageenan and in this form is mainly used as a cosmetic additive and as a thickener.
  • Dulse or lobe kelp is a red algae. It also thrives off the British Isles, tastes slightly nutty and is dried in its consistency the ideal chewing tobacco substitute.
  • The species Hijiki or Hisiki comes to the market dried and black in color. It has a slight aroma of anise and is mainly used in soups.
  • Kombu comes to stores dark brown to dark green in dried or folded form. When stored in a dry place, this type of seaweed keeps almost indefinitely. It is the ideal flavoring in anything cooked and for sushi. Like others, this species is a well-known staple food in Northeast Asia.
  • The species Laver is available dried and sliced. It must be soaked for at least one hour before preparation. Dark red Laver has an intense Tang flavor. When deep fried, laver makes a nice appetizer. It is also popular as a soup ingredient.
  • Limu is the Hawaiian name for a total of more than two dozen species of seaweed, which can be used culinary in soups, salads, as a vegetable and for sushi.
  • Nori are known and popular for wrapping sushi or rice balls. Purchased are wafer-thin nori roasted or dried in colorings from dark green to red to black.
  • The type Wakame Kombu is traded dark green or brown and is used in kitchens like a vegetable for soups, salads or boiled.
  • Riementang, sweet sugar kelp, wing kelp and finger kelp are other well-known brown algae species. Brown algae can also be fermented. This produces the so-called algae wine with an alcohol content of 11 to 13 %vol. In its taste, the novel algae drink reminiscent of sherry.

However, the product may not be called wine for food law reasons, because it is not made from grapes. The drink is currently called rather “alcoholic beverage based on algae” and falls under the Novel Food Regulation of the EU.

  • Purple kelp, red curly kelp or needle kelp comes to our kitchens from the coasts off the European mainland. In addition, there is the so-called sea lettuce. It is also called sea lettuce and belongs to the green algae species. Sea lettuce tastes especially in a refreshing salad or as a crushed bread additive.