have raw cake and eat it
I adore sea spaghetti. The first time our family tried this we were amazed - it was so like Italian tagliatelle but packed with nutrients - it is one of my favourite sea vegetables. It is a good source of vegetarian iron and would be a great food for anyone concerned about iron deficiency. We definitely prefer it with a pesto type sauce or something that will stick to it. One of our favourite seaweed recipes is to make our own vegan pesto to go with sea spaghetti, though you could cheat and try it with bought pesto. We wash it and then soak it for about 45 minutes in warm water. Then we rinse it again in warm water, drain and stir in the pesto. What a fantastic way to eat a sea vegetable!
The name of this exuberant brownish-grey sea vegetable comes from its narrow, elongated shape. It is very tasty and common in coastal depths and rough waters. Rich in fibre, it is notable for its high iron content and taste reminiscent of cuttlefish. It can be eaten both raw and cooked and its texture and flavour make it one of the most popular Atlantic sea vegetables and perhaps that with the most personality.
Average values per 100 g:
Proteins: 8.4%, Carbohydrates: 44.1%, Fats: 1.1%, Fibre: 32.7%, Potassium: 8250 mg, Calcium: 720 mg, Magnesium: 435 mg, Phosphorous: 240 mg, Iron: 59 mg, Iodine: 14.7 mg, Vitamin A.: 0.07 mg, Vitamin C: 28.5 m.
SEA SPAGHETTI 100g
Recipes you can make with sea spaghetti:
