Chuca lettuce: useful properties for women and men

Chuka is the generalized name of several species of shallow, wild edible brown algae that live on the underwater cliffs off the Far East coast of Russia, Korea, China and Japan. Today, under human influence, these marine vegetation species have spread almost all over the globe. They can already be found off the coasts of Australia, New Zealand, Argentina, the United States, Great Britain, as well as Italy and Spain.

Algae are widely used in traditional national cuisine of East Asian peoples because of their good taste and rich content of useful substances. Seaweed has become a staple in the cuisine of many seaside countries. They are used to make salads, soups, sushi and rolls.

Sea plants contain large amounts of iodine, phytohormones, proteins and essential micronutrients and vitamins for the human body. In many cultures, eating seaweed is considered one of the main sources of health.

Today the Japanese chukha seaweed salad has gained unprecedented popularity all over the world. It is included in the menu of people who want to lose weight, gain muscle mass, improve immunity and supporters of vegetarianism. The composition of the salad may vary from place to place and from tradition to tradition and may include additional ingredients, but it is still based on the incredibly beneficial chuca seaweed.

Chinese seaweed from Japan

The Russian name for chuk algae is Undaria pinnatifida, the Korean name is miyok, and the Japanese name is hiyashi wakame.

However, they are better known to the world as "chuka" (tukaryori). In literal Japanese it means "brought from China," "Chinese cuisine. This generalized name in Japan is applied to a series of seaweed dishes that were formed in Japanese traditional cuisine on the basis of imported Chinese dishes. But the very essence of such food has changed so much that the Chinese no longer recognize these dishes as their own. Nevertheless, the name has survived and become world-famous.

Originally, Japan did not even have its own chukha seaweed dishes and did not produce them. They bought it from the Chinese and at the same time adopted the recipes for its preparation.

Despite the use of chukka seaweed in the cuisines of various peoples of the Far East, it is still most popular in Japan. Japanese cuisine has long been famous for its careful selection of only healthy foods for consumption. This is not surprising: chuka wakame contains the richest array of micronutrients, vitamins, fiber, and collagen. In Japan, this product is considered to give youth and longevity.

Wakame grows in large quantities on coastal cliffs and is not difficult to obtain. In addition, they have a pleasant, delicate taste, which distinguishes them from the more pungent taste of the well-known kelp.

Today wakame seaweed is extracted on an industrial scale in Japan, China and Korea. In dried and frozen form the product is supplied all over the world.

Composition and calories

Chuca seaweed is a low-calorie product. There are 60 to 90 kcal per 100 g, depending on the specific type of plant and how it is processed.

Nutritional value:

• proteins - 1 g;
• fats - 4 g;
• Carbohydrates - 12 gr.

Almost 80% of any algae composition is water. But the rest 20 % are the whole complex of useful components. Chukka algae contain such a large list of important nutrients that it can completely replace taking vitamin preparations. Thus, they include the following trace elements:

• iodine;
• iron
• calcium;
• potassium;
• sodium;
• phosphorus;
• aluminum;
• manganese;
• magnesium;
• zinc;
• fluorine;
• copper;
• selenium.

The vitamin composition of the product is also impressive: vitamins A, B1, B2, B3, B4, B5, B9, C, D, E, K, beta-carotene.

Moreover the seaweed contains unsaturated and polyunsaturated fatty acids (including Omega-3), plant proteins, plant enzymes and hormones, dietary fibres, collagen and the pigment fucoxanthin.

Low calories and rich mineral and organic composition make this product indispensable in dietary nutrition. Despite its low calorie content, chuca salad is a very nutritious dish and allows you to satiate your body well with a small number of kilocalories consumed.

The benefits of chuca lettuce

Chuca algae are famous not only for their excellent taste, but also for their medicinal properties. Their regular consumption contributes to the prevention and treatment of various diseases.

1. Like any other seaweed, chukas contain a large amount of iodine. Therefore, the product is very useful for people with thyroid diseases. It is also excellent for preventing iodine deficiency in the body.
2. Vitamin D helps improve the absorption of phosphorus and calcium, is involved in the contractile work of the muscles, the nervous system, improves skin condition and maintains the overall tone of the body.
3. Vitamin C helps strengthen teeth and gums, more complete absorption of iron, prevents the development of colds and increases immunity.
4. Vitamin A (retinol) and beta-carotene improve vision and skin condition, stimulate collagen production, participate in protein synthesis, bind and eliminate free radicals.
5. Vitamin E retards aging, increases the ability of cells to regenerate and form new capillaries, regulates blood sugar levels.
6. Vitamin K regulates the blood coagulation system, promotes the absorption of proteins and calcium. It participates in metabolic processes of bone and connective tissues, liver, gallbladder and pancreas, promotes breakdown of some toxins.
7. B vitamins are involved in the cardiovascular and nervous system, contribute to the absorption of food in the intestines, are involved in cellular metabolism and muscle contractions, enhance immunity, maintain healthy skin. These vitamins help us to better cope with stress and high emotional stress.
8. Fiber in algae has a beneficial effect on intestinal peristalsis and improves the digestive process. Vegetable fibers absorb and remove from the body various toxins and salts of heavy metals, as well as radionuclides.
9. Among other things, this product binds and removes excess cholesterol, thereby preventing the development of atherosclerosis. Micronutrients in its composition strengthen the walls of blood vessels and improve blood circulation, which is an excellent prevention of strokes and heart attacks.
10. The presence of proteins and amino acids helps to strengthen muscle tissue, including the heart, which makes the product indispensable for athletes and people with an active lifestyle. Phytohormones help strengthen cell structure from within, which leads to the ability to resist cancer cells and reduces the risk of cancer.
11. The consumption of chukka algae improves brain function, increases hearing and vision, helps to cope with fatigue and stress, stabilizes sleep, improves memory and attention. In people, who included these seaweeds in their diet, edema disappears, water-salt metabolism normalizes, and the load on kidneys decreases.
12. Also there is an improvement of skin condition: epidermis cells are rejuvenated, wrinkles are tightened, folds and stretch marks are smoothed. Hair follicles are strengthened, hair loss stops and hair growth is accelerated. Thanks to the rich vitamin and mineral composition the product is a powerful antioxidant.

Chuca seaweed is successfully adopted by the supporters of vegetarianism. Because they contain most of the vitamins and trace elements necessary for the body, as well as proteins, enzymes and hormones.

Can I eat chuca salad if I'm pregnant or nursing?

Despite the rich composition of vitamins and trace elements, as well as useful iodine, chuca is not recommended during pregnancy. The product contains unsaturated fatty acids and plant hormones that can upset the endocrine balance of the body, which already undergoes a number of physiological changes due to pregnancy.

In late pregnancy, the consumption of chukka algae can lead to cervical relaxation and premature labor. Heartburn can also occur at all stages of pregnancy due to relaxation of the esophageal sphincter.

For the same reasons chukka seaweed products should not be consumed by breastfeeding mothers either, because all of its components, including hormones, can be transmitted through breast milk to the baby and affect its endocrine system. The product is not recommended for children under 12 years of age.

Nevertheless, there is a tradition in Korea of making miyokkuk, a soup made of this seaweed, for women who have recently given birth. It is believed to help restore strength after childbirth and replenish calcium and iodine reserves (although 100 g of the product contains no more than 15% of the body's daily calcium requirement). This soup is also traditionally made on birthdays (birthday boy soup), as a reminder of the first human food received with the milk of the mother.

The benefits of chuca salad for weight loss

The above-described beneficial properties of seaweed chuka allow you to evaluate their positive impact on the whole body. With regular use of the product (in the absence of contraindications) stabilizes metabolism, cleanses the blood and intestines, increases vitality. In addition, the product has a low caloric value for such a rich vitamin and mineral composition.

All these factors in themselves already contribute to shedding extra pounds. A person has a great need for movement, and the proteins, vitamins and trace elements of the sea food more than make up for the energy loss.

However, we should remember that in the composition of dishes with seaweed it is not necessary to add high-calorie ingredients. Then they will give maximum satiation with low amount of consumed kilocalories because of the vitamin-mineral complex and fiber.

In addition, chuca algae contain fucoxanthin, a non-vitamin carotenoid pigment. Experiments on rodents have shown the ability of this substance to accumulate in fatty tissues and to break them down. Based on these results, seaweed producers began to actively advertise the fat-burning properties of their products. But, unfortunately, this substance has hardly been studied in humans, so there is still no sufficient information on this subject.

Chuca seaweed in medicine

The useful properties of brown algae have long been known to the inhabitants of coastal countries. Many nations use them in recipes of folk medicine. Even just regular consumption of chuka seaweed in daily diet helps to avoid many different diseases and even to be cured.

1. The Japanese have long regarded chukka seaweed as a product that prolongs youth and gives vitality. That is why dishes made of this sea product are always included in the menu of elderly people. It gives them vitality and slows down age-related changes in the body.
2. Chuca seaweed salads are an excellent remedy for vitamin deficiency, especially in the springtime, for people of all ages.
3. With the help of this amazing marine vegetation it is possible to successfully treat various digestive disorders, including constipation.
4. Brown seaweed is successfully used for cardiac disorders and cardiovascular diseases. The product helps to thicken the walls of blood vessels and normalize their tone, reduce the risk of atherosclerosis, and strengthen the heart muscle. As part of the complex therapy this product can reduce the risk of heart attack and stroke, improve blood circulation. Its use is also effective for anemia.
5. The product has taken a firm place in the menu of people with diabetes. Its low glycemic index and a large list of useful substances allow patients with this disease to use it without fear.
6. As a remedy, chuka algae is used to treat the mucous membranes of the mouth, stomach, intestines, genitals.
7. In case of bleeding gums, algae paste is used, which is applied to the gums and teeth. It strengthens tooth enamel and prevents tooth decay.
8. Chuca seaweed dishes are indicated in case of weak lymphatic system tone. Their regular consumption helps to improve lymph flow.
9. Chuca salad is also able to improve the condition of weakened connective tissues by enriching them with microelements and collagen.
10. Algae is considered a product that is beneficial to the reproductive system. For women, it helps to restore normal blood circulation in the pelvic organs, regulates the menstrual cycle. This is especially true if you live a sedentary lifestyle or regularly lift weights.
11. In Japanese men, this product is considered an aphrodisiac. Scientists in this country argue for its positive effect on the prostate, on the regulation of potency and sex drive.
12. Chuka seaweed has also found its application in cosmetology. Their extracts are used to make face creams and masks to help fight skin aging. They are also used in their natural form or in preparations for wraps, which are believed to be effective against cellulite.

Harms and contraindications

Undoubtedly, chuca seaweed has a great variety of useful properties. But sometimes this wonderful product can bring harm to health instead of benefits, and this should not be forgotten in any case.

First of all, we should keep in mind a very important factor: algae, like mushrooms on earth, easily absorb from sea water various extraneous, sometimes even toxic, substances. It is no secret that today, as a result of human activity, coastal waters of many seas are often polluted with harmful or even life-threatening impurities. And sea plants, like a sponge, absorb everything in the water.

If they have grown in environmentally disadvantaged waters, then it is difficult even to assume what harm to health they can cause when eaten: from minor disorders to serious poisonings. Therefore, when buying chuca seaweed in the store, it is worth choosing products only from proven manufacturers, with a good long-term reputation and positive reviews from experts and consumers.

But even if the seaweed is collected in environmentally friendly waters and meets all quality requirements, it should be used with caution by people prone to allergies. You should start with very small portions (not more than one tablespoon) and immediately stop taking the product, if you have any positive allergic reaction.

Chuca seaweed is contraindicated in certain endocrine disorders because of its high iodine content. People with such problems should consult an endocrinologist before starting to consume them.

For the same reason, chuca is not recommended for consumption by children under the age of twelve. In the absence of iodine deficiency in the child may upset the balance of the still poorly formed hormonal system.

In addition, in spite of a lot of useful properties, it is not recommended to use them during pregnancy and breastfeeding.

How to choose and store chukka algae

In the natural environment, chukka seaweed is a fleshy leaf that has shades ranging from brown-green to brown. When buying frozen seaweed in the store, be sure to pay attention to its appearance. It is better to give preference to products in transparent packages.

The product in the bag should have a fresh rich color, usually emerald green or with a touch of yellow. If the product is colorless, or there are lumps of ice and snow in the bag - it is better to refuse to buy and look for another manufacturer. Such things indicate that the contents of the bag have been thawed and then frozen again, which leads to a decrease in its useful qualities. Defrosted seaweed leaves should be soft, tender, crispy, with a pleasant taste and rich marine flavor.

Besides, it is useful to find out the place where the sea vegetation was collected and to ask about the ecological situation in this region, because seaweed is a natural filter of sea water and fixes various unfavorable impurities in it. Frozen products can be stored up to one year, dry seaweed in the factory packaging - up to two years.

What they are eaten with: recipes with chukka algae

Chuca seaweed can be eaten as a separate dish, as a side dish, or as an ingredient for other dishes, toppings for rolls and sushi. If other ingredients are added to the seaweed it is necessary to make sure that they do not interfere with the taste of the main ingredient and do not increase the overall caloric value of the dish. It is also necessary to pay attention to the amount of salt, so that it does not decrease the taste and healthful qualities of sea delicacy.

If the seaweed is frozen, it should be defrosted in the air. If the product was sold dried, it should be poured into cold water to swell.

Nut Sauce ("Gamadari")

For the Japanese Chuka salad, a nut sauce is used. For the closely related "Kaiso" salad, a thick dressing of soy sauce with sesame seeds, rice vinegar, and starch is used.

Here is a classic recipe for walnut sauce. In fact, there are many varieties. Cashews and peanuts can be substituted, for example, for walnuts or almonds, lemon juice, mustard, etc. can be included. In the most rudimentary case, ready-made peanut paste can be used instead of nuts.

Ingredients:

• cashews or peanuts - 100 g;
• water - 100 ml;
• soy sauce - 20 ml;
• sesame seeds - 20 gr;
• Rice or apple cider vinegar (6%) - 20 ml;
• sesame oil - 10 ml;
• sugar - 1 tsp;
• Myrrh (or white dry wine) - 3 tbsp.

Preparation
Nuts and sesame seeds in a dry pan until golden brown (do not overcook). Next, you need to grind them to a paste-like consistency. You can use a blender or meat grinder, although they do not give a complete grinding. In Japan, it is customary to do it with a mortar.

Next, add water to the nut paste and cook it until it thickens (about the thickness of sour cream). Next, take the paste off the heat and add a mixture of soy sauce, vinegar, and sesame oil. Add the mirin (rice wine), but you can do without it. Stir the sauce thoroughly and leave to cool, then use as a dressing for the Chuca salad.

Chuca Salad.

Ingredients:

• nut sauce - 3-4 tbsp;
• chuca seaweed - 250 gr;
• lemon juice (freshly squeezed) - 1 tbsp;
• sesame seeds - 1.5 tbsp;
• Hot red pepper - to taste.

Preparation
Sesame seeds on a dry pan until golden brown.

To the prepared seaweed (thawed or soaked), add thin rings of hot pepper. Season with walnut sauce and lemon juice and sprinkle with toasted sesame seeds.

Chuca salad with cucumbers and crab sticks

Ingredients:

• chukka seaweed - 250 g;
• fresh cucumbers - 250 g
• crab sticks - 250 g.
• Sesame seeds - 1 tbsp;
• nut sauce.

Preparation
Thaw or soak chuca seaweed. Cut the cucumbers and crab sticks into thin slices (like seaweed). Mix all ingredients, dress with walnut sauce and sprinkle topped with toasted sesame seeds.

Chuca Salad with Rice

Ingredients:

• Chuca seaweed - 300 g;
• eggs - 3 pcs;
• rice - 1 cup;
• vegetable oil - 1 tsp;
• Sesame seeds - 1 tbsp;
• soy sauce - to taste.

Preparation
Fry the eggs in a pan with vegetable oil, stirring constantly to make a crumbly omelette. Boil rice on low heat. Mix seaweed (chop it up a bit), scrambled eggs and rice. Top the salad with walnut dressing and sprinkle with toasted sesame seeds.

Caizo Salad

This salad also exists in many varieties. It can include celery, pickled cherries, daikon and other vegetables. Sometimes not frozen but dried seaweed is used for "Caizo" salad, without prior soaking - it is softened in the process of marinating due to the liquid from the dressing.

Ingredients:

• seaweed chuka - 250 g;
• water - 50 ml;
• sesame oil - 1 tsp;
• soy sauce - 50 ml;
• sesame seeds - 1.5 tbsp;
• starch - 1/3 tbsp;
• lemon juice (freshly squeezed) or rice vinegar - 1 tsp;
• Fresh hot red pepper - to taste.

Preparation
Toast sesame seeds in a dry pan until golden.

Mix soy sauce and half the water and bring to a boil, then add the starch diluted with the remaining water and heat until it thickens. Then remove the sauce from the heat and add the lemon juice or vinegar and sesame oil. If desired, thin slices of hot pepper can be added.

Dress the seaweed with the cooled sauce and sprinkle with toasted sesame seeds. Leave the salad to marinate for 1 to 2 hours.

Chuca seaweed rolls

Ingredients:

• Chuca seaweed - 200 g;
• rice - 1,5 cup;
• rice vinegar - 100 ml;
• nori - 4 sheets;
• sesame - 2 tbsp;
• Soy sauce, gari (pickled ginger), wasabi - to taste.

Preparing
Boil rice until soft, add the rice vinegar. Gently stir rice to prevent it from sticking together.

Place a sheet of nori on a mat with its smooth surface facing down, spread rice 1.5-2 cm away from the free edge. Moisten the free edge of the nori with water. Place seaweed close to the front edge of the roll and roll the nori tightly. Using a sharp knife cut it into 6-8 pieces, lay them on a plate with the cut side up and sprinkle with toasted sesame seeds.

Japanese seaweed soup

This soup will require mushroom or vegetable broth to be prepared separately. When ready, the mushrooms and vegetables are removed from the broth, and the broth itself is used as the basis for the soup.

Ingredients:

• dried chukka seaweed - 20 g;
• thin rice noodles - 50 gr;
• Sesame oil - 1 tbsp;
• grated ginger - 1 tbsp;
• garlic - 2 cloves;
• black and red pepper, salt - to taste.

For the broth
200 gr mushrooms (champignons or any other) or 500 gr vegetables (onions, carrots, celery).

Preparation
Boil a mushroom or vegetable broth, season it with salt and pepper. Separately, in sesame oil, gently fry grated carrot, adding grated ginger and garlic. Put the vegetables into a pot, pour boiling broth over them and bring to a boil. When it boils, add wakame seaweed and simmer for no more than 10 minutes. You can use soaked or thawed seaweed. Three minutes before boiling time add rice noodles. The noodles can be boiled separately and served in a bowl with the seaweed broth. Move the finished soup off the heat and add paprika and salt, if necessary. The soup should infuse under the lid for 10-15 minutes, after which it can be served.

Korean Myokkuk soup with seaweed

This soup in Korea is considered a birthday boy's soup. Mothers make it for their children on their birthdays. Not only chuka seaweed can be used for the soup, but also seaweed - kelp.

Ingredients:

• dried seaweed - 70 g;
• Beef on a bone - 250 gr;
• garlic - 3 cloves;
• small onion - 1 pc;
• soy sauce - 2 tbsp;
• fish sauce - 2 tbsp;
• salt - to taste.

Preparation
Put the beef in cold water and bring to a boil. After this, drain the broth, and pour fresh water over the meat and cook until fully cooked. After that, add soaked or thawed seaweed to the soup. After the soup boils again, you need to add spices: soy sauce, garlic, onions, salt and fish sauce. Then cook on low heat under a lid for another 15-20 minutes. Serve in a separate bowl with the boiled rice.

Photo of chuka algae