Wakame

Latin Name: Undaria Pinnatifida

Other Name: Brown Seaweed

Wakame is a type of edible seaweed that can be commonly found in Japanese cuisines like miso soups, salads and serves as side dish.

It is one of the sea vegetables with highest nutritional value: it is very low in calories, yet packed with various essential nutrients including vitamin A, vitamin C, vitamin K, vitamin B2 & B9, iodine, calcium, maganenese, omega-3 fatty acids, and fucoxanthin, a marine carotenoid with anti-inflammatory and anti-cancer properties.

Wakame is well-known for its potential role in weight management, as it is extremely low in carbohydrates and fats that is able to provide satiety without contributing much calorie to the diet. A study proposed that fucoxanthin present in wakame could helps to prevent the accumulation of fat in the cells. Wakame is also claimed to be able to reduce cancer risks, as fucoxanthin was found to be able to suppress the growth and spread of cancer cells. Studies shown that consumption of wakame might benefits heart health by keeping healthy blood pressure and reducing the levels of 'bad' LDL-cholesterol. Being a good source of iodine, wakame might be helpful to support healthy thyroid function, which is important for growth, metabolism, and cell repair.