Cooking World

For many years people procure and use laminaria for food. Ancient Chinese were the first who has talked about unique properties of laminaria. They have even put it on the register of medical products necessary for the person.

Today this seafood enjoys huge popularity in Japan (it is used in more than 300 dishes!) and China, however recently a number of the European countries have also paid attention at it.

The most thick woods of these brown seaweed grow in the cold seas (Arctic Ocean, Northern Atlantic Ocean, Northern sea), in the southern seas laminaria reaches only average size and is considered less useful, considerably conceding on the chemical compound.

Laminaria is a well of vitamins, microelements and amino acids; it is also an excellent means for organism purification. Laminaria, as against usual cabbage, has twice more phosphorus, 11 times more magnesium, 16 times more iron and 40 times more sodium. It also contains polysaccharides, fructose, alginic acid, iodine, vitamins В1, В2, В12, D, A, Е, an ascorbic acid, potassium, dietary fiber, micro- and macroelements.