Weight: 0,5 кg.
Seaweed has many nutritional and healing benefits.
Water-soluble dietary fiber “Alginic acid” “Fucoidan”
The sticky ingredient, which is produced by boiling seaweed, is a water-soluble dietary fiber – “alginic acid” and “fucoidan”, its content in algae is high and is about 10% of dry weight. Their beneficial properties are unique to health: they inhibit the absorption of carbohydrates and lipids, which protects blood vessels from increasing cholesterol. Fucoidan also enhances immunity.
Pigment component “fucoxanthin”
The brown pigment component “fucoxanthin” contained in seaweed inhibits the accumulation of fat. It has the double effect of increasing the activity of the protein “UCP-1”, which burns stored fat, acting mainly on visceral fat. Also, this component effectively reduces high blood sugar and promotes the use of sugar in muscles.
Taste “umami” – natural glutamic acid
If you use products with a natural taste “umami”, then the use of salt can be reduced, without loss of taste. Glutamate acts on the sensor in the stomach, improving the functioning of the gastrointestinal tract and preventing overeating.
To keep the body healthy and slightly alkaline, it is best to eat high-class kelp among alkaline foods! It is no exaggeration to say that kelp is an ideal healthy food.
Minerals, such as calcium, iron, sodium, potassium, and iodine (iodine), are important nutrients that create and condition the body’s tissues.
For example, the mineral content in kelp is approximately 23 times higher than in milk. About 7 times more calcium and 39 times more iron.
They say that blood and lymph entering the human body are similar to the components of sea water. A kombu grown in the sea absorbs minerals of the sea and therefore, compared with minerals contained in other products, algae minerals have a higher rate of assimilation by the human body – about 80%