Arame
Arame
Arame (pronounced: ah-RAH-may) is a type of seaweed that is commonly used in Japanese cuisine. It is known for its sweet, mild flavor and its high content of minerals and vitamins.
Etymology
The term "Arame" comes from the Japanese word "荒布" which refers to a type of kelp. The word was first used in English in the late 20th century.
Description
Arame is a brown seaweed that turns black when dried. It is usually sold in dried form and needs to be soaked in water before use. It is often used in salads, soups, and stir-fry dishes. Arame is rich in iodine, iron, calcium, magnesium, and vitamin A.
Health Benefits
Arame is known for its high mineral content, particularly iodine, which is essential for healthy thyroid function. It also contains iron, which is important for red blood cell production, and calcium, which is necessary for bone health. Additionally, arame is a good source of vitamin A, which supports eye health.
Related Terms
External links
- Medical encyclopedia article on Arame
- Wikipedia's article - Arame
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