6 minutes
Do you want to experiment with the cochayuyo seaweed? We tell you how you can get the most out of it, its benefits and culinary use.
Cochayuyo seaweed is an interesting culinary element in southern Chile. It bears as a scientific name Durvillaea antarctica, given that can also be found in New Zealand and the South Atlantic. It is one of the typical Chilean dishes.
This alga is up to 15 meters long, has a greenish or yellowish brown color, with a smooth surface and a fleshy consistency. It grows attached to the rocks submerged in the sea.
It is edible and known for its properties. People say that can help treat rheumatic and respiratory conditions, stomach ulcers, hypertension and constipation. Also, as an ingredient, is capable of enhancing the taste of the sea.
Nutritional contributions of the cochayuyo seaweed
Cochayuyo seaweed is a food with almost zero fat content, since in 100 grams it only contains 0.27 grams of the macronutrient. It is an important source of fiber, as it provides 47.5 grams in the same amount. Of carbohydrates, the contribution is 8.67 grams.
It contains between 30 and 40 grams of alginic acid. It is a substance with certain properties, among which is the fact that it would help combat stomach upset associated with reflux.
But perhaps its greatest contribution is in minerals. It contains 1010 milligrams of magnesium per 100 grams of product, 1160 milligrams of calcium, 30 milligrams of iron, 1040 milligrams of sulfur and 490 micrograms of iodine.
The amount of iodine required in a diet per day is 120 to 150 micrograms. So with only 100 grams of this algae you have the daily nutritional requirements of the mineral covered.
Properties of the cochayuyo seaweed
These algae have various properties that can be used in the diet. We tell you what they are.
1. Purifying
In cleansing diets this algae helps, as it contains alginic acid. This prevents the contamination of radioactive elements such as radium, barium, and cobalt, as well as heavy metals such as lead, mercury, and arsenic.
2. Improves digestion
Cochayuyo seaweed contains 47 grams of dietary fiber in 100 grams of product. This contributes to maintaining good intestinal health.. It helps reduce the risk of hemorrhoids and increases the weight and size of the stool.
3. Helps control weight
Being high in fiber, it tends to longer satiety power. This means that it makes you feel full for longer, so you will feel less need to eat between meals.
4. Prevents osteoporosis
Osteoporosis is a condition in which bones lose density and become brittle. Normally, the body absorbs and replaces the bone tissue. When there is this disorder, the bone tissue created is not enough to replace the removed. Calcium helps build and protect teeth and bones.
The recommended dose of calcium for adults depends on age and gender, but ranges from 1,000 to 1,200 milligrams a day. So if 100 grams of this algae contain 1160 milligrams, that means that it is a suitable food if you want to prevent this disease.
5. Antioxidant in patients with diabetes mellitus
In a study with 25 albino rats with diabetes mellitus type 2 to which aqueous extract of cochayuyo was given, it was shown that the oxidation level decreased significantly. It was also observed that blood glucose levels decreased, as did his weight.
Preparation of the cochayuyo seaweed
If you want to prepare the seaweed, wash it well and let it soak overnight. You can use it the next morning. Drain and wash two or three more times. Then bring it to a boil in salted water and add a teaspoon of vinegar.
In twenty minutes or half an hour it will be ready. Remove the unwanted parts with the knife and you will get the perfect product for you.
It is a very versatile algae. After preparing it, you can use it in salads, stews, fillings and any dish you consider.
The simplest thing is to make a salad. For that you will need cochayuyo, medium purple onion, parsley or coriander, vinegar, oil, lemon juice and salt. After having washed, soaked and cooked the cochayuyo, let it cool and chop into small pieces. Also chop the red onion into squares, the coriander, add the oil and the lemon juice. Stir to integrate the flavors.
You must let it rest for an hour so that the flavors blend in and thus enhance each one. Serve the salad as a side.
Charquicán de Cochayuyo
To make this other recipe you will need cochayuyo, oil, onion, garlic, paprika, carrot, salt, pepper, oregano, potatoes, pumpkin, vegetable broth, peas, corn, chili, coriander, milk, eggs and lettuce.
You have to clean the cochayuyo with a dry cloth. It should not get wet. Then put it in the lower part of the oven. It should toast for a few minutes at 180 degrees Celsius. Don’t let it burn.
When toasted, let cool and put in a plastic bag. Close and grind by passing a roller over it. Reserve the cup of the powder obtained.
Besides, Prepare the stew by heating the oil in a pot. Sauté the garlic, onion, paprika, and carrot. Stir and season the potatoes with the squash. Cook for three minutes and add the broth, peas, and corn. It should be cooked over low heat.
When the potatoes are soft, remove along with the squash and mash with a mallet. Put them in the pot and add the cochayuyo.
Stir everything well, add the milk, mix gently and turn off the heat. Drizzle with oil, chili, coriander and served hot with a fried egg on top of green lettuce.
A seaweed to taste
Cochayuyo is a seaweed to taste in a variety of dishes. In addition, its inclusion in the diet is able to provide calcium, fiber and beneficial antioxidants. There are no excuses to avoid this ingredient. Go ahead and get it!
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