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Under the sea: superior nutrition from the ocean's depths.(Wellness: supplements and functional foods)

Better Nutrition

| May 01, 2004 | Schoenhals, Kim | COPYRIGHT 2004 PRIMEDIA Intertec, a PRIMEDIA Company. All Rights Reserved. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

Anyone who has been to a sushi restaurant is familiar with the endless menu of rolls (or maki-sushi), all of which are wrapped in a delicious--and healthful--vegetable that's harvested under the sea. Nori, the type of seaweed used for maki-sushi, is chock-full of vitamins, minerals and protein. Similarly, the entire category of sea vegetables is highly nutritious and can add flavor and flair to any number of recipes.

Sea vegetables comprise seaweeds, algae and kelp, although the terms "seaweed" and "algae" are often used interchangeably, and "kelp" describes any of the edible brown seaweeds, as opposed to the red and green varieties. Traditionally, sea ...

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