Certain minerals found in soil are needed by the body for its proper functioning. These vital nutrients can be obtained by the consumption of fruits and vegetables. Even though there’s a plethora of mineral supplements on the current market, the best way for you to get hold of your supply of the likes of calcium, iron, zinc, magnesium, copper, sulfur, phosphorous, manganese and fluoride is by eating fresh produce.

Sadly, the modern-day diet tends to lack in these essential minerals. Fruits and vegetables grown in soil already deprived of its mineral content is the primary reason for this. Various food processing methods is another contributor.

It’s a good thing that you may always opt for sea vegetables to ensure optimum health. Vegetables harvested in or near the sea offer an assortment of benefits. Researches say that they help reduce blood cholesterol levels and high blood pressure. They help improve digestion and promote the removal of impurities in the digestive tract. Antibiotic properties of sea vegetables help stave off infections. Their antioxidant properties help in slowing down the aging process, as well as aids in the removal of metallic and radioactive substances in the body.

What’s so nice about these great sources of minerals is they can be added to practically any of your favorite dishes, making their incorporation into your diet trouble-free. The following are some examples of sea vegetables that can provide your body with the minerals in needs.

Arame

Also known as sea oak, this sea vegetable belonging to the kelp family is used in so many Japanese cuisines. It can be added to chopped vegetables for a healthy salad, or eaten together with rice.

Wakame

Having a mildly saccharine taste, wakame makes for a wonderful addition to soups and salad. A staple in so many Japanese, Chinese and Korean dishes, wakame is rich in minerals such as magnesium, calcium, iron and of course iodine.

Dulse

A red seaweed, dulse is also sometimes referred to as dillisk or sea lettuce flakes. It can be eaten raw and makes for a salty and smoky condiment perfect for people on a low- or no-sodium diet. Dulse may be sprinkled on soups, stews and salads.

Kelp

Kelp in powder form is used as a condiment to make all sorts of dishes pack more flavor. Kelp is a great salt substitute, making it ideal for individuals who need to steer clear of sodium for certain medical conditions.

Hijiki

Also known as hiziki and harvested on rocky coastlines, this brown sea vegetable is known to provide plenty of minerals. Hijiki may be eaten by adding it to noodles or stir-fried together with tofu and crunchy vegetables of your liking.

Kombu

Boasting of a savory, salty taste, kombu can be added to boiling rice and stews to have its flavor extracted. No matter the dish, it’s important to take note that kombu has to be boiled slowly. Otherwise, it can end up tasting bitter.

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