Sea kale: good and bad

According to scientists, life on Earth came fromwater. And this can explain the desire of people to stay by the sea or the ocean. To breathe the sea's curative air, to bathe in salty sea water. Love of sea products, too, probably from a distant past. But if you take into account their benefits to the human body, then it is justified. Particular attention should be given to sea kale, itsbenefit and harm, as well as healing properties. Because this product is very popular and more people recognize this product as a tasty and healthy dish. Let's get to know him better.

What is sea kale

Increased demand for laminaria has led tothe need for its industrial production. In this case, the sea kale grows and develops in one year. But a product derived from wildlife is of great value. Therefore, it is organized in the usual conditions for plants.

Since laminaria is a resident of coldseas, then they produce it in the Japanese, Okhotsk, White Seas, in the Arctic Ocean and in the bays of the Pacific Ocean. For a high quality plants build whole sea gardens. Under such conditions, cabbage is grown on a two-year cycle.

The plant is a leaf up to 13 meters inlength and up to 35 centimeters in width. Can be dark green or brown. On their surface there are sporangia, which are reproduced by mobile zoospores. With their help, algal propagation takes place, which begins in the autumn period.

Since the autumn, marine ogorods have been harvested. And by spring they get seedlings, in sizes from 20 centimeters to half a meter. Over the summer, it is rapidly developing, grows. Not the least role in the process is the temperature of the water. In this case, the water is colder, the better for the plant.

Sea kale (photos) grows at a depth of 10meters. Her collection begins with the cutting of the plant by the divers under the root. Then it is attached to the cables and pulled to the side of the ship. One such bush can weigh from 30 to 100 kilograms. Timely harvesting cabbage does not allow it to rot in the water or become covered with diseases and shells, which leads to its inability to eat. They collect laminaria in August-September.

There are many species of this plant. But for food Japanese sea kale is grown. It has the greatest amount of useful substances, good taste and soft and dense structure.

Slightly inferior in chemical composition and taste qualities of sugary cabbage. But it is also popular in use.

Seaweed is used in pharmacology and cosmetology. For these purposes, grow and collect curly, narrow, palchato-dissected and northern laminaria.

Processing of sea kale

After gathering at sea, proceed to processingkelp at special enterprises. It is washed, cut, dried. Drying kelp and packing it in briquettes is an inexpensive way of primary processing before transporting the product around the country. At the same time, all the useful qualities of the alga remain, it does not deteriorate and it is cheaper to transport than the natural one.

Of course, it is still frozen, salted, brewed, marinated, and then used to prepare various salads, dishes or as a snack.

The whole technological processes of laminaria processing have been developed. Enterprises have been built to process it both on the coast, in fishing areas, and in other cities where sublimat is transported.

At the first stage of processing sea kalepurified and prepared water enters the electric boiler, where it is heated to 900. A dried sea kale is laid out in a bath for soaking. Where after poured water. For 10 kilograms of kelp need 300 liters of hot water. After passing this stage, the amount of product will increase 12 times and out of 10 kg of sublimat, 120 kg of finished product will be obtained.

Under vigilant supervision of technologists soakinglasts about 2 hours. After that, cabbage is transferred to an electric boiler, where it is boiled for 50 minutes from the boiling point of the water. It becomes dense and soft. The cooking process is completed by washing the cabbage from the hose with pressurized water. Next, the laminaria is allowed to drain for an hour.

The resulting semi-finished product is placed in a pickling tank having a double bottom, which is necessary for additional cleaning of cabbage, for example, from sea sand.

Pre-prepare a marinade, consisting of water and spices, which is cooked for 30 minutes, and after as much insist.

Ready-made hot marinade is filled in sea kale and left for 12 hours. After that, it is drained, and carrots, shredded onions, paprika are added to the laminaria.

In this case, all the ingredients are initially stored in thedry kind. Before being added to the cabbage, they are steamed for an hour, then the water is drained and allowed to settle. The next stage is their marinating (2 hours) and again defending, so that the whole marinade has run away. Only after these procedures, vegetables are added to cabbage, season with oil or mayonnaise and the product is ready for consumption.

The last stage of preparation is packing. It is most often done manually. Salad is put in jars, weighed, corked, the label is caught and the products are ready to be delivered to the store.

Of course, you can also buy dried cabbage. But in this case, the entire sequence of its processing will need to be carried out at home.

About the taste of kelp, sea kale, you can argue a lot. Some people like it, but some do not. But the fact that it is useful is unquestionable.

Sea kale: good for the body

Sea kale is a very famous product, which contains up to 90% of water, up to 5% of proteins, fats and carbohydrates, 4% of ash and up to 1% of dietary fiber.

There are a lot of useful substances in it. There are amino acids. Micronutrients, such as phosphorus, magnesium, sulfur are represented. Especially a lot of potassium and sodium. The macronutrients are iodine, up to 300 mg per 100 grams of cabbage and iron. Therefore, if you ask any person about sea kale, he immediately remembers the large amount of iodine, which she is a super-rich.

Iodine, as is known, is necessary for normalthe work of the thyroid gland and its deficiency leads to a disruption in the metabolism in the body, as well as the deterioration of the immune system. Therefore, it can be replenished by daily use of two teaspoons of sea kale of any preparation.

In addition, iodine is useful for pregnant women. Since its deficiency can lead to problems in the formation and development of the fetus. The use of kelp and preparations from it stimulate the strengthening of the skeleton of the small and the bones of the future mother, and also positively influence the mental state of the mother, which is important.

The presence of sterols in the kelp, leads to an improvement in the process of controlling cholesterol, diluting the blood and reducing thrombosis in the vessels.

There are in the sea cabbage biologically active substances that bind toxins and, accordingly, reduce the risk of malignant neoplasms in the body.

Due to its unique chemical composition, sea kale helps with cardiovascular diseases, atherosclerosis, low hemoglobin in the blood, diabetes.

And bactericidal properties of the product contribute to the elimination of gynecological problems.

Positive effect on the nervous system will help to raise mood, improve well-being after a busy working day, relieve drowsiness.

Sea kale is famous for its medicinal properties,due to its effect on the skin. So, it helps to remove edema, moisturize the skin, saturate it with oxygen, remove wrinkles. And all this is the result of activating the processes that take place in the cells of the body under the influence of kelp.

With such a rich content of chemicalsubstances, sea kale has a very low calorie content (per 100 gr 5 kcal). This makes it possible to use it in dietary nutrition in order to reduce excess weight.

A very useful quality of kelp is notabsorption of salt, which is used as a preservative for its preparation. If you wash the cabbage before consumption, the salt leaves, and as a result we get a natural product.

Therefore, one can talk a lot about sea kale and its benefits. And also it's safe to say that this is a very valuable food product.

What to consider when preparing sea kale

Sea kale in the store can be seen

  1. In banks, that is canned.
  2. In plastic boxes, so-called preserves.
  3. In dried form.

Based on the usefulness of the product and the largethe content of iodine in it, dry sea kale leaves the first place. In it, the greatest amount of iodine and trace elements, and they are in a large concentration, since the maximum moisture is removed.

Preserves from sea kale can be placed onsecond place, although antiseptics and a minimal amount of preservatives are used for its preparation. The content of iodine in preserves is slightly less than in dry cabbage, but all microelements are preserved in it.

Canned cabbage also contains trace elements, but their content is lower than in the first two products.

Preserved laminaria in a closed form canstored for a long time. If it is preserved, then in the refrigerator they are stored no more than two days, in the freezer - up to a month. The longest shelf life is dried sea kale, which can lie in a dark, dry place for up to three years, preserving all its qualities.

When preparing dishes from kelp should be guided by the following rules:

  1. As little heat as possible.
  2. As little salt as possible.

Sea kale is a universal product in cooking. Of it, prepare almost all kinds of dishes. It can be soup, soups, side dishes, vegetable casseroles, pies on yeast dough, cutlets, of course, a variety of salads and even jams.

For preparation of sea kale recipes very mucha lot, but adhering to the position that it is healthier, the dish that passed as little heat treatment as possible and retained all the chemical composition of kelp, it is better to stop on salads. Their recipes are very diverse. You can prepare vegetable salads, with the addition of meat, fish, apples, as well as wine. They all have a peculiar taste, but most importantly, they are healthy.

Who is not recommended to consume seaweed

Sea kale can also harm the body insome cases. First of all, this concerns the overabundance of iodine in the body (it turns out, and this happens) or in case of hypersensitivity to it.

Contraindications to the use of kelp can be some kidney disease. And also exacerbation of diseases of the organs of the gastrointestinal tract.

Tuberculosis is also the reason why you should stop using sea kale.

Do not recommend this product for acne and boils, hives, and rhinitis.

You need to know the information about sea kalebenefit and harm to know exactly, you can use it or not. But if you are lucky, and you do not have contraindications to the use of sea kale, then enjoy this tasty and useful product.