The generic term "seaweed" is used for a bunch of sea vegetables that are classified by their color, shape, taste and texture. In the States, the edible preparations we most commonly see are nori, hijiki, wakame, arame and kombu, which made their way here from Japan. Eat up -- there’s good reason to munch on this seaworthy stuff. Seaweed grows along rocky shorelines around the world, but it’s most commonly eaten in Asian countries such as Japan, Korea and China.

It’s extremely versatile and can be used in many dishes, including sushi rolls, soups and stews, salads, supplements and smoothies.

1. Contains Iodine and Tyrosine, Which Support Thyroid Function

2. Good Source of Vitamins and Minerals.

3. May Help You Lose Weight by Delaying Hunger and Reducing Weight.

4. May Reduce Heart Disease Risk

5. May Help Reduce Your Risk of Type 2 Diabetes by Improving Blood Sugar Control

Seaweed is an increasingly popular ingredient in cuisines all over the world. It also contains other vitamins and minerals, such as vitamin K, B vitamins, zinc and iron, along with antioxidants that help protect your cells from damage.