seaweed

From Jelly to Vegan Superfood: Uncovering Gracilaria changgi Red Algae’s Nutritional Potential

Hidden in the mangroves of tropical Malaysia is a plant that contains the nutritional value of broccoli, soybeans and eggs combined. The red algae or Gracilaria changgi has traditionally been used as agar for gelatinous desserts in South East Asia. But a study on the aquatic vegetable has uncovered a wealth of nutritional content and …

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The Science Behind Seaweed’s Addictive Umami Flavor

Seaweeds are highly priced not only for its nutritional benefit but also its taste.  Whether eaten raw or cooked, it adds a distinct umami flavor to our food. The chemical makeup of seaweeds which bring out the umami flavor is called volatile compounds, and consists of alcohols, hydrocarbons, aldehydes, halogenated compounds, esters and other chemical …

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