Sea Vegetables
Fibre rich foods include food like pulses, legumes, lentils, sprouts and a lot of grains also. Apart from all the vegetables and fruits that grow on the planet there are a variety of sea vegetables that are rich in fibre. Sea vegetables flourish in an environment surrounded by minerals that are needed for optimum health. Almost 92 mineral are absorbed by the plants from the sea making it highly nutritive. Seaweed (sea vegetables) is the best sources of calcium ideal for bone and muscle development for our body. Gillian McKeith a well known nutritionist is a strong supporter of sea vegetables as part of a persons diet.
Compared to the land vegetables these vegetables have more nutritive value than any other plant. Sea vegetables grow in sea as well as fresh water sources, and they actually come under the category of algae. Thousands of sea vegetables are categorised by three colours namely green, red or brown sea vegetables. Each one of them offers a unique taste, texture and shape. Here are a few sea vegetables that are popular.
Nori- this plant is of dark purple black colour that changes to phosphorescent green on toasting. It is widely use in sushi rolls.
Kelp- has light brown and dark green colour and mostly available in flake form.
Hijki- appears like little strands of black pasta and has a very strong flavour.
Kombu- comes in sheets or strips and has a very dark colour. It is often used to add flavour to soups.
Wakame- very popularly used to make miso soup, a Japanese delicacy and is very much similar to Kombu.
Dulse- has a reddish brown color with soft chewy texture.
Other plants include arame, kilchi which are highly rich in high fibre and nutrition.
