There are various types of vegetables in the world that grows both on land and sea; sea vegetables are plentiful and full of flavor.
Sea vegetables can be found growing both in the marine salt waters as well as in fresh water lakes and seas.
Arame is brown Japanese kelp used primarily in Japan, China, and Korea, but Peruvian and Indonesian cuisine employs it as well.
Arame vegetable has long been noted to help strengthen the body’s immune system and aids in digestion.
It is a good source of Lignans, which have been proven to help fight against cancer.
For centuries, Oriental medicine has recognized that sea vegetables contribute to general well being and especially to the health of the endocrine and nervous systems.
In recent times, medical researchers have discovered that a diet that includes sea vegetables reduces the risk of various diseases, sea vegetables must be prepared properly and because it’s from the sea, it has high amounts of sodium and as such precaution must be taken in people that have certain types of medical conditions.
Seaweed’s saltiness comes from a balanced, chelated combination of sodium, potassium, calcium, phosphorus, magnesium, iron, and a myriad of trace minerals found in the ocean.
Sea vegetables are known for their ability to reduce cholesterol, remove metallic and radioactive elements from the body, and to prevent goitre.
Arame is also known for its ability to counteract high blood-pressure.
The high amount of calcium in arame will make an excellent addition to your diet as anything that is an attribute to bone strength, nervous system function and muscle activity is always a plus.
Arame is a small sea plant, so for one to reap its many benefits from its vitamin and mineral content there needs to be a good amount ingested.