Different types of seaweed have long been an integral part of many Asian cuisines. Wakame is a brown or deep green seaweed commonly used in Japanese cuisine. It has a briny and salty taste with a slight sweetness, typically used to make miso soup or seaweed salad. Although Japanese seaweed farmers farm Wakame, it's actually one of the more invasive types of seaweed, growing as much as an inch per day. The sustainability of Wakame, coupled with its health benefits and versatile flavors, has led to a growth in popularity across the globe.
Wakame is rich in plant protein and dietary fiber, yet very low in fat and calories. The fiber and protein help with satiety - feeling fuller, for longer can help those who are watching their food intake. Also, the plant protein in Wakame is a delicious source of the macronutrient for those who follow a vegetarian diet. Wakame is known for its fat-burning properties as the compound, fucoxanthin, present in wakame hinders the accumulation of fat in the cells and stimulates fat oxidation. The fiber in Wakame aids in digestion, allowing your gut to properly absorb nutrients from the food while regulating blood sugar and avoiding crashes that lead to cravings.
This site offers information designed for educational purposes only. You should not rely on any information on this site as a substitute for professional medical advice, diagnosis, treatment, or as a substitute for, professional counseling care, advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.