Kelp is the new kale
Superfoods have become almost synonymous with maintaining a healthy lifestyle, whether it’s the antioxidant filled acai berries, or the king of leafy greens, kale. While kale has been a go-to veggie for anyone looking to become more health conscious, kelp is the newest leafy green poised to become the superfood of 2016. Kelp is a leafy relative of the seaweed family, and has been lauded for both its sustainability, as well as its nutrient-rich nature.
In terms of sustainability, an issue that has become more important to shoppers as they become more environmentally conscious, one of the greatest benefits of kelp is the lack of freshwater needed for it to grow. As an aquatic vegetable, there’s no need to transport water for the growth of kelp or establish methods of irrigation for kelp farms.
“…one of the greatest benefits of kelp is the lack of freshwater needed for it to grow.”
Kelp farms are also more space efficient than traditional farms, with kelp farmers like Bren Smith of Thimble Island Ocean Farm able to harvest between 10 to 30 tonnes of kelp in each acre of his farm. Kale on the other hand, according to a report compiled by the University of Vermont, tops out at a yield of around nine tonnes per acre.
While sustainability can be a key factor in deciding whether a bag of kelp will be on this week’s shopping list, most consumers are more concerned with the nutrition and taste of their food—two other areas in which kelp excels. One of the most common ways to eat kelp, other than wrapped around your favourite piece of sushi, is in noodle form. As more people become either carb-conscious or concerned with their gluten intake, traditional pasta noodles are being replaced by gluten-free varieties. Kelp is one of the newer entries to this growing list, and with both a low carbohydrate and calorie count, it could be a good replacement for people looking to curtail their pasta cravings.
“Kelp is also a good vegetable-based source of calcium and iron…”
Kelp noodles can come in two different varieties, with clear kelp being a less salty, blander variety to the more seaworthy green. It’s important to remember, however, that the lack of fibre in kelp means that consumers should look for other foods to help hit their daily fibre intake. Kelp is also a good vegetable-based source of calcium and iron, with about 15 per cent of each daily value in a 100 gram serving. Calcium and iron are traditionally found in greater quantities in animal-based foods, which makes kelp an attractive alternative for those looking to stick to a vegan diet. For students who feel strapped for time, kelp noodles are also able to be eaten raw, which will save time better spent studying instead of cooking.
Already, the culinary world is taking notice of the versatility of kelp and the interesting dishes that it can be incorporated into. Pop-up restaurant, Elementa, in Vancouver has begun experimenting with kelp, using it in everything from ketchup chips to using it as a base for traditional seafood dishes. While kale is still the mainstay for many health-conscious foodies, 2016 is looking to be the year of the kelp converts.
Photo courtesy of Kate Hopkins(CC BY-NC-SA 2.0).