[New Zealand] Those who are trying to make healthy decisions when it comes to eating out will often opt for Japanese.
But little do many know that according to one expert, seaweed salad and wraps are often ‘nutritionally dead’.
A seaweed foraging expert from New Zealand, Peter Langlands, has shared his wisdom.
‘That green spaghetti-like seaweed you see in pottles in the supermarket is made from the base of the wakame and it is finely shredded,’ he told stuff.nz.
‘They add a lot of food dyes to them and they are heavily processed with heat.’
While dismissing cheap imported seaweed salad, he also dismissed most sheets of seaweed as ‘processed’ and ‘cr*p’.
Louise Fawcett of Auckland, who set up her own seaweed company 17 years ago, agreed with Peter.
Louise explained that when eating sushi it is better to make sure you’re buying the real deal – or a more natural product.
‘Seaweeds are one of the best sources of omega 3 and in terms of minerals and vitamins, they have a huge amount more than vegetables and they are hugely concentrated,’ she said.
She also explained that seaweed has vitamin B12.
This is a vitamin only found in meat and fish, so it is an easy way for vegans and vegetarians to consume the vitamin.
Other seaweed experts are Roger and Nicki Beattie from NZ Kelp, who supply seaweed for agriculture and human food.
They said that provided you choose the right seaweed, it can be beneficial.
‘Seaweed gives you a lot of health benefits and it does pick up trace elements not as readily available in land-based food,’ they said.
‘Nutritionally it [can be] very good.’
Photo: ‘That green spaghetti-like seaweed you see in pottles in the supermarket is made from the base of the wakame and it is finely shredded,’ an expert told Stuff