Alga kombu: una fonte naturale di sali minerali

alga kombu

Nella cucina orientale, e in particolar modo in quella giapponese, un posto importante nell’alimentazione quotidiana lo rivestono le alghe, che vengono considerate come le “nostre” verdure, cioè possono essere consumate come accompagnamento di alcuni piatti, sia da sole. A differenza delle verdure, però, le alghe contengono più sali minerali, derivati dalla loro origine marina, e quindi particolarmente indicate nella dieta degli sportivi.

Oggi scopriremo in benefici di un’alga molto diffusa, e cioè l’alga kombu, che è un’ottima fonte di iodio, carboidrati e proteine. Con il nome di alga kombu, diffusa soprattutto nella cucina giapponese, si intendono una serie di alghe brune appartenenti al gruppo delle laminarie, che crescono sotto la superficie dell’acqua. L’alga kombu viene molto usata in cucina per insaporire i cibi oppure come accompagnamento come fosse una normale verdura.

L’alga kombu è ricca di minerali, soprattutto di ferro, calcio, magnesio e iodio, tanto che viene raccomandata durante i trattamenti contro l’artrite, in caso di iper e ipotensione, nelle malattie  tiroidee e cardiovascolari.

Quest’alga è ricca di acido alginico una sostanza che serve alla pianta per la sua sopravvivenza e che è utile come depurativo naturale dell’intestino, perché è in grado di raccogliere le tossine lungo le pareti del colon.

Non a caso con l’alga kombu si ottiene una preparazione utile contro la colite che si chiama shio-kombu. Lo shio-kombu si ottiene mettendo in ammollo l’alga kombu e tagliandola, poi a pezzettini; dopodiché va cucinata con salsa di soia e acqua fino a che non diventa morbida e l’acqua non evapora; viene servita a pezzettini durante ogni pasto.

L’alga kombu contiene due zuccheri semplici molto importanti ovvero il glucosio e il mannitolo, molto importanti per i diabetici perché non innalzano il livello di glucosio nel sangue. A ciò va aggiunto il fatto che l’alga kombu è veramente poco calorica: 4 strisce apportano soltanto 40 calorie.

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77 commenti su “Alga kombu: una fonte naturale di sali minerali”

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