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Neither land nor sea: Seaweed as food

Updated Friday, 26th July 2013

Next in the Learning Journey, we look at the role of seaweed in diet.

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The spinosum seaweed variety that is grown on Nain is also harvested in parts of the Philippines where it is eaten as a popular local ‘salad’ vegetable.

As a whole food, there are some high value uses of seaweed such as a vegetarian alternative to one of the most expensive food products on the planet; birds’ nest soup.

Activity 5: Seaweed as food

Visit The Seaweed Site to learn about seaweed as a food.

Have you ever eaten seaweed? If so, did you have any reservations, and what did you think of the flavour, texture, smell and colour? 

Reveal

I thought I had eaten fried seaweed as part of a Chinese meal. It was tasty, crispy, smelt salty and was dark green. I ate it as a side dish, so I think its purpose was to add texture to the meal. However, a member of the expedition team told me that ‘crispy seaweed’ in UK Chinese restaurants is generally not seaweed at all, but fried cabbage!

This Learning Journey is part of the Creative Climate project on OpenLearn. Go to the introduction or move to the next part of the journey.

 

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