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Gracilaria parvispora, also known by the common names long ogo, [1] red ogo, [2] or simply ogo, [3] is a large species of marine red alga in the genus Gracilaria, endemic to Hawaii. It is highly sought after as an edible seaweed and is popular in mariculture and the marine aquarium trade. Also known as limu ogo in Hawaiian. [4]
Underwater Eucheuma farming in the Philippines A seaweed farmer in Nusa Lembongan (Indonesia) gathers edible seaweed that has grown on a rope. Seaweed farming or kelp farming is the practice of cultivating and harvesting seaweed. In its simplest form farmers gather from natural beds, while at the other extreme farmers fully control the crop's ...
The seaweed is commonly found around the west coast of Great Britain and east coast of Ireland along the Irish Sea. [2] [1] Laver has a high content of dietary minerals, particularly iodine and iron. The high iodine content gives the seaweed a distinctive flavour in common with olives and oysters. [3]
Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. [1] They typically contain high amounts of fiber . [ 2 ] [ 3 ] They may belong to one of several groups of multicellular algae : the red algae , green algae , and brown algae . [ 2 ]
Goma wakame, also known as seaweed salad, is a popular side dish at American and European sushi restaurants. Literally translated, it means "sesame seaweed", as sesame seeds are usually included in the recipe. In Korea, wakame is used to make seaweed soup called miyeok-guk in which wakame is stir-fried in sesame oil and boiled with meat broth. [22]
Seaweed is a good source of vitamin K, an essential vitamin, which is an important factor in blood-clotting. Eating miyeok-guk that contains a cup of seaweed enables one to absorb around 22% of the recommended daily vitamin K requirement for women and 29% of the recommended daily vitamin K requirement for men. [citation needed]
Gim (Korean: κΉ€), also romanized as kim, [1] is a generic term for a group of edible seaweeds dried to be used as an ingredient in Korean cuisine, consisting of various species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata.
Alaria esculenta is an edible seaweed, also known as dabberlocks or badderlocks, or winged kelp, and occasionally as Atlantic Wakame. It is a traditional food along the coasts of the far north Atlantic Ocean. It may be eaten fresh or cooked in Greenland, Iceland, Scotland and Ireland.