An Ancient Food Source
Sea vegetables have been used as culinary ingredients since ancient times. They are an ideal health food, containing about 10 to 20 times the minerals of land plants, as well as vitamins & other beneficial phytonutrients. Seaweeds are particularly rich in Iodine, Iron & vitamin B12; and also contain more protein than meat and more calcium than milk, making them a great choice for vegetarians & vegans.

Health Properties of Sea Vegetables        Seaweeds are full of anti-cancer properties, alkalizing, detoxifying and purifying the blood. Their minerals content is so bio-available that can be easily absorbed. Hence, daily consumption of seaweeds is very beneficial to bone & blood system, and would greatly improve the texture of the skin, hair & nails. The gelatinous substance in these sea vegetables helps soothe the lungs & digestive system.  All the sea plants contain a high degree of iodine, which is good for healthy thyroid function.

Kombu is used as a great example to show the super nutrient density of all edible sea vegetables. Just a quarter cup of kelp meets many nutrients needs of a human body. 

Globally there are over 9,000 species of seaweed divided into three major types: green , brown and red.

JAPAN is the healthies morden society.  Every day, at least 21 seaweed species are used in Japanese cuisine. Every year, 623'286 tons of seaweeds been consumed, that's 4 kg per capita per year (about 11 grams per day).