Of the approximately 40,000 currently known species of algae can be found about 160 use in the kitc

Hamburg (dpa / tmn) - In Asia, algae are almost daily on the menu, in Europe they land rarely on the plate. Here, the vegetables from the sea is as healthy as it is versatile. And it can also be easy to prepare.
Of the approximately 40,000 currently known species of algae can be found about 160 use in the kitchen. But in Germany are, at best, the 5 types of nori, kombu, wakame, hijiki and dulse to find on the shelf - and that only in special sara cooking class Asian supermarkets.
The consumption of healthy vegetables from the sea is quite recommendable: algae have a high proportion of carbohydrates and proteins. This can however be man only partially digested, so only a few ingredients are added, explained the Fish Information Centre (FIZ). Therefore, and because algae only have a very low fat content, the vegetables are very low in calories. At the same time they are rich in all essential minerals, trace elements and vitamins.
Almost all commercially offered products if they were bred algae, consumers should be looking forward to pollutants worry, reassured the star chef Johannes King from the restaurant "Söl'ring Hof" on Sylt. While the vegetables in Asia mainly fresh comes on the market, it is usually only dried available in Europe. It could be in between sara cooking class nibbled as a snack. Who the maritime sara cooking class flavor of pure algae is too intense, which can use the dried specimens finely crushed sara cooking class as a spice. The Kombu-alga has a slightly smoky note and therefore is particularly suitable for seasoning, as well as a salt substitute can find their way into the kitchen, the brown seaweed, beats the FIZ before.
To use the sea vegetables otherwise, consumers have to soak first and let soak well in order to avoid a strong iodine flavor. "The spring water should be changed several times here," said King, a member of the Jeunes Restaurateurs d'Europe is an association of young chefs.
The star chef Tim Raue from Berlin does not recommend even to boil algae with especially high iodine content as kombu algae before consumption. sara cooking class "Algae should sara cooking class be treated with caution," he says. Due to their high iodine sara cooking class content they are helpful to prevent the spread of iodine sara cooking class deficiency in Germany, but can quickly damage excessive consumption. "Europeans have a high iodine intake by algae is not so well accustomed as Asians," said Raue. Less iodine contained according FIZ red algae like nori or Dulse algae.
After desalting the vegetables are very versatile. "Almost all the algae can then just use like spinach," said King. You can therefore also be used raw, as in salads. But even in soups and stews, they are ideal as a "basis for something Meeriges" he recommends.
In addition, algae are being sweats, steamed, boiled, fried or loaded a delicacy. Siegfried Wintgen from German Chefs Association (VKD) advises to cook the slightly nutty hijiki seaweed with vegetables and soy sauce. FIZ recommends fish fillets just to wrap with algae or to fill and then fry both ingredients together. Wintgen also encourages the use of algae as a plasticizer in cooking peas, beans or lentils. A few wakame or hijiki seaweed in pan worry according to him, for better digestibility of legumes.
As a domestic alternative to algae King Queller recommends. The foxtail plant has a similar maritime flavor, but is available sara cooking class fresh, unlike algae in Germany. One can find it during the summer months either on the salt marshes of the Wadden Sea on the North Sea or the fishmonger. The so-called "asparagus of the sea" can both eat raw as a snack as well as serve blanched or sautéed as a side dish consumer. dpa
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