Wakame

Wakame Wakame is a traditional edible seaweed with a subtle taste and wonderful texture. Primarily used in Miso Soup, Wakame has been produced in Japan and Korea for hundreds of years. While delicious, it is also known as an invasive species, making it culinary use even more important. As an important ingredient in macrobiotic health, wakame became popular in the United States in the 1970s. Served in sushi shops and health food stores, it is quite easy to find wakame in any town or region in Europe, Asia and the United States. In Korea, wakame is used by many pregnant women to assure they receive the proper amount of vitamins and minerals. It is also traditionally eaten during birthdays to assure good fortune during the coming year.

Key Nutrients

Wakame is a rich source of omega 3 fatty acids. It is also high in calcium, iodine, thiamine and niacin. Being algae, it is very high in dietary fiber while having a low amount of saturated fat.

Health Benefits

Omega Fatty Acids – Omega fatty acids are unsaturated fatty acids which help reduce the risk of stroke and promote healthy heart and circulatory functions.

Iodine – Iodine is an important mineral responsible for healthy thyroid function.

Calcium – Calcium is an important mineral for bone and teeth growth and maintenance. It is also an important mineral in terms of cardiovascular function.

Vitamin B1 – Thiamine is an important vitamin since it breaks down sugars in the body. Thiamine also helps to support nerve and heart health.

Season

Wakame is harvested from the sea in the fall, then dried in the sun, making it available year round.

Nutrition Information

Per 2 Tablespoons (10 grams):

Calories (cKal): 4
Protein (grams): .3
Total Fat (grams): .06
Carbohydrates (grams): .91
Fiber (grams): 0

Buying and Storing

Wakame can be purchased in most supermarkets and Asian specialty markets. Store this seaweed in its packaging for up to one year. Once opened, store the dried seaweed in an air tight container of plastic zip lock bag for up to one month.