Confuse where to get most of your protein for weight loss and muscle gain without scavenging on meat and expensive protein shakes? Start looking into the sea vegetables with protein content ranging from 16% to 28%. The sea vegetables contain powerful antioxidants plus vitamins and minerals to help you burn calories and facilitate weight loss. Don’t be afraid. Seaweed dishes are the quickest and easiest to make.
Although the commonly used sea vegetables are all high in protein, ranging 10 to 48% of the dry weight, it has not been determined how much of the protein in sea vegetables can be used by the body. One thing though, research has shown that the amino acid composition of the sea vegetable protein is actually better than that of the land vegetables.
The sea vegetables often referred to as seaweed are not plants or animals, but algae packed with healthful nutritional value. Archaeological evidence suggests that the Japanese have been consuming vegetables from the sea for over 10,000 years.
The sea vegetables and seaweeds contain more protein than eggs. The sea vegetables also contain more calcium per ounce than milk.
The reason raw protein is superior to processed protein sources or animal protein is that the animal protein moves waste from the body at a much slower rate.
The sea vegetables are an excellent source of iodine, Vitamin C, manganese, Vitamin B2, alkaloid antioxidants, Vitamin A, copper, protein, pantothenic acid, potassium, iron, zinc, Vitamin B6, niacin, phosphorus, and Vitamin B1. They also contain measurable amounts of polyphenols, like carotenoids and flavonoids.
Sea vegetables help reduce unwanted oxidative stress. In a nutshell, sea vegetables are nature’s secret for a long and healthy life. Easier to digest and absorb, sea vegetables help eliminate toxins, thus reducing inflammation.
For centuries, the oriental medicine has recognized that sea vegetables contribute to general health, especially the endocrine and nervous systems, resulting in thick, healthy hair, soft skin and a tolerance for stress.
Studies have shown that sea vegetables are effective in reducing cholesterol and in helping prevent atherosclerosis and hypertension.
Meat is not the only source of protein. In fact, greens are the best source of protein. Broccoli contains 45% protein compared to the 25% beef protein.
Spinach contains 49% protein compared to 27% pork protein and 23% chicken protein. Kale contains 45% protein, parsley 34%, cauliflower 40%, cucumber 24%, green pepper 22%, and mushrooms 37%.
Tomatoes have 18% protein and eggs just 12%. Nuts and seeds also contain plenty of protein to keep you healthy.
If you are looking for good protein sources all year round, try the sprouted seeds and legumes. Sprouts can be grown on your kitchen counter so you always have something fresh and alive.
The protein content of seaweeds differs between species. Generally, the protein fraction of brown seaweeds is low (3 to 15% of the dry weight) compared with that of green or red seaweeds (10 to 47% of the dry weight). With respect to their high protein content and amino acid composition, the red seaweeds appear to be an interesting potential source of food proteins in the development of nutraceuticals.