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Seaweed7

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SeaweedFood

Sea vegetables providing fiber and minerals, common in Japanese cuisine.

Commonly discussed forGut health

Emerging research

HijikiFood

A dark brown seaweed simmered as a side dish in Japanese cooking; a source of iodine, calcium, iron, magnesium, and fiber.

Commonly discussed forFatigue

Kombu (kelp)Food

A dried kelp used to make Japanese dashi stock; a source of iodine, calcium, magnesium, iron, and fiber.

Mekabu (wakame sporophyll)Food

The frilly sporophyll at the base of the wakame seaweed plant, finely chopped to a sticky texture and eaten as a side dish; like other seaweeds it carries dietary fiber and iodine.

Commonly discussed forDigestion

Mozuku seaweedFood

A fine, stringy brown seaweed popular in Okinawa, usually served in vinegar as もずく酢; like other seaweeds it carries dietary fiber and iodine.

Commonly discussed forDigestion

Nori (dried laver)Food

Thin sheets of dried laver seaweed used to wrap sushi and rice; a source of iodine, vitamin A, folate, iron, and vitamin C.

WakameFood

An edible brown seaweed used in miso soup and salads; a source of iodine, calcium, magnesium, folate, and vitamin K.