Sea vegetables offer the broadest range of minerals of any food, containing virtually all the minerals found in the ocean-the same minerals that are found in human blood. Sea vegetables are an excellent source of calcium, iodine (up to 1,500 to 8,000 parts per million [ppm] dry weight for brown seaweeds), and sodium, a very good source of folic acid and magnesium, and a good source of iron, potassium, riboflavin, and pantothenic acid. In addition, sea vegetables contain good amounts of lignans, which are plant compounds with cancer-protective properties, and fucans, which can reduce the body's inflammatory response.
- Q What are the best supplements for a man?
- Q What is food irradiation?
- Q What are the side effects of medical nutrition?
- Q What are the dietary sources of carnosine?
- Q What herbs and supplements can interact with larch arabinogalactan?
- Q How should Triphala be used as part of a weight-loss plan?