Sea vegetables are a bounty of alkalizing foods full of micronutrients known for remarkable health benefits. Their multiple varieties carry different nutritional profiles, but each type contains high levels of the trace element iodine. Sea vegetables also yield a generous harvest of essential amino acids and antioxidants such as phenols and tannins. Despite their salty flavor, kelp, dulse, kombu, and other edible sea plants are rather low in sodium and calories.

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