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Top40 List of Edible Algae & Seaweed Earth’s SuperFoods! Read Vote Buy & Share!

This is a list of Edible algae. Algae range from microscopic one-celled diatoms to the large,multicellular seaweeds. Unlike plants, algae do not have true roots, stems and leaves.However, like plants, algae are producers that use the sun’s energy and the pigment chlorophyll to convert water and carbon dioxide into sugars and oxygen through the process of photosynthesis Algae you can eat including the old “weed” seaweed that is, has most of the protein vitamins and minerals to sustain a human being if you eat enough. However we rcommend consulting with your “physician” before embarking on any diet too different from what you are used to. However this may be the best most natural diet you could ever possibly eat. If you like sushi you have probably eaten one or more of these seaweeds. Personally I like it in a powder or pill form to be swallowed with a smoothie or shake.  Not to mention you could grow it all in your bathtub at home, but that is a list topic for another day. So please read on and Thank you!

#1 Chlorella

Chlorella is a type of freshwater seaweed (green algae). It contains protein, iron, vitamins B and C, and other antioxidants. It may contain substances that fight bacteria, fungi, tumors, and viruses.

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#2 Chondrus crispus Irish Moss

 Irish Moss has been used in Ireland since the beginning of the 19th century as a folk remedy for respiratory ailments. Its use was exported to New England in the USA by famine emigrees in the mid-19th century and was expanded to include sizing of ropes and cooking. Small amounts are still collected in Ireland for cooking and as a health drink. In Canada, Acadian Seaplants grow colour and morphological variants of this species (bottom photographs), which is sold dried as a novelty salad.

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#3 Spirulina

A product obtained from blue-green algae,  alleged to be rich in vitamins A and B12, protein, minerals and neuropeptides.Spirulina has been promoted as an appetite suppressant and mental and physical stimulant; it has been claimed to be usefulin treating alcoholism and other addiction disorders, allergies, Alzheimer’s disease, arthritis, depression, diabetes, fatigue,headaches, herpes, jet lag, mood swings, obesity, warts, and a variety of other conditions.

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#4 Sea Lettuce

Sea lettuce is an edible green seaweed that grows along the coastlines of the world’s oceans. It is eaten by a number of sea animals including sea slugs and manatees, although humans have also eaten it for centuries. Characterized by its bright green color, lettuce-like appearance (hence the name), and somewhat waxy taste, sea lettuce can be eaten raw in salads or cooked in soups.

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#5 Wakame

Wakame is an edible brown seaweed that is native to the cold and temperate coastal areas of Korea, China, and Japan. It has a delicate flavor and a slippery texture. Dried or salted wakame is often incorporated into a variety of East Asian dishes, including miyeok guk, miso soup, and tofu-based salads.

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#6 Ogonori

Ogonori is a type of sea moss that is found in the warm water along the coasts of Japan, Southeast Asia, and Hawaii. A common name that is alternatively used for this sea vegetable is Gracilaria. These days this particular sea moss is also cultivated in Brazil, Italy, Sri Lanka, Malaysia, Philippines. In raw form, it can be consumed once it is cold. It is one of the root vegetables that is very much low in calorie count. There is a fair amount of starch available in it.  It is a kind of healthy food source that has a high glycemic index.

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#7

Eucheuma or guso in the Philippines, is a group of red seaweeds/seaplants representing the subfamily Eucheumatoideae used in the production of carrageenan, an important product used in cosmetics, food processing, and industrial uses, as well as a food source for those living in Indonesia and the Philippines. Eucheuma cottonii is the particular species cultivated in the Philippines known as guso. Some of the most significant species include Betaphycus gelatinae, Eucheuma denticulatum, and several species of the genus Kappaphycus including K. alvarezii. Since the mid-1970s, Kappaphycus and Eucheuma have been the major source for the expansion of the carrageenan industry

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