Sea Vegetables

Sea vegetables, can be a welcomed contribution to our intake of essential minerals  such as  zinc, magnesium, iodine, calcium, potassium and selenium, as well as substantial antioxidant full of vitamin A, vitamin B, and vitamin C. It is estimated that there are over 10,000 edible forms of sea vegetables, each unique in colour, shape and size as well as texture.

Around the coastlines of the UK, there is a large number of green seaweeds such as kelp, sea kale, sea lettuces, seagrasses, samphire grasses and laver as well as purple-coloured dulse and Irish moss, this is just to name a few.  Asia is famous for many seaweed-based dishes, a common sea vegetable that is used in eastern cuisine is brown seaweeds normally as a flavouring in soups and stews and of course nori which is used in sushi.

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased