• Admin
• January 21, 2022

Often we watch contestants in food programs cooking with these long leafy vegetables, sometimes wrapping other food with it and judges munching on their made snack. Little do we know how much nutritious and versatile this green slimy leafy vegetable is. Seaweeds are indeed extensively used and consumed in coastal cuisines around the world, originating from and prevalent in Asian countries. Seaweed has been a staple in Philippines, China, Japan and Korea since ancient era adding Australia in the 1800s. Porphyra (Nori), Laminaria (Kombu) and Undaria (Wakame) are few of the most used seaweeds in the Asian cuisines used for sushi, curries or simple salads. As of 2018, apart from China, Japan, 8 other countries have produced total of 2,165,675 metric tons of seaweed accounting for 96% globally. Although the use and consumption of seaweeds are dominated by countries like Japan, China and Republic of Korea, little population in Bangladesh is aware of its diverse potential and nutritional value. This article is objected to boost seaweed consumption, utilization offering a wide topic of research.