Survival in the wild. Edible algae

Survival in the wild. Edible algae

It is unrealistic to survive in the wild. Where are the usual foods? Where are your favorite vegetables? What is there to eat? Meanwhile, it is not difficult to find a knowledgeable person. It is a bit complicated, however, it’s not so much — easy peasy. We have already been written about edible rhizomes, coastal plants. — edible seaweed.

Edible algae

Food is not very close — it was just what happened there were more delicious and nutritious alternatives. However, among the insular and coastal peoples of Asia, algae is a significant part of the diet. Now no one is surprised by kelp or sea kale — tasty, affordable, useful. However, there is no problem for him in nutritional value. But how to define them? The main thing to know — they grow exclusively in salty water. If you are a diet, remember.

Fucus

Fucus. The plant is also called «sea ​​grapes«. Refers to brown algae. It is found in the northern seashore. They are equipped with a large number of bubbles filled with air. The leaves are suitable for food. Possess antiviral, antiseptic and immunomodulatory agents, contain a huge amount of vitamins and microelements. What to say — This plant is officially used in health food stores. Hell It is not very tasty.

Purple

Porphyra. Refers to the red algae. grows well in cold waters. The plates are not very long — up to a meter long, not branched. Color — pinkish red. What is surprising, these are not only in the east, but also in the west. Residents of Wales (United Kingdom) traditionally use them in food fried. And in Japan there is even a sea farm, where it is purposefully grown. Contains a large number of trace elements, vitamins and iodine. You can eat raw, but it is better to fry. By the way, it is from porphyry that Nori leaves are made. — a wrapper for so much beloved sushi.

Rodimi palmetny (palmate)

Refers to the red algae. Talom medium length, branching at the end. The surface is smooth. Color — from reddish pink to brown. It came to us from Iceland. There she is considered a healthy, healthy and healthy food. You can eat both raw and pre-boil. You can even dry and add to tea later. — iodine will not be superfluous.

Sea salad

Ulva lactuca. The name speaks for itself. The leaves really resemble a salad so much to us. Talom is not too long, multi-blades, sometimes ragged. Color — light green or light green. Contains a large amount of vitamins and microelements. You can eat raw or add to salads. Yes. You understood correctly. Sea salad, light green in color, reminiscent of lettuce leaves, suitable for making salad. If such a tautology didn’t lead you into a slight confusion — fine. Eat sea salad. It is even delicious.

Sea Kale or Laminaria

Everyone knows her — long dark green smooth plates. Color — brown-green. Excellent source of iodine. You can eat raw, cook, pickle, whatever. It makes no sense to paint more. — Many of our readers already eat it regularly.

Kodium

Codium. Green algae of small sizes It dwells mainly in warm seas, for example, Black. Suitable for food raw. Quite juicy, though almost tasteless.

Sea coast — great place for free survival. You can fish, collect algae and mollusks, and most importantly — along the coast. Therefore, if you’re in a trip to the seashore — relax and do not panic. You’re not going to die of hunger. But it doesn’t take any caution, but it can’t be less dangerous than the high mountain slopes.

Survival in the wild. Edible algae

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