Sea vegetables contain a whole spectrum of nutrients including calcium, iron, potassium, zinc, vitamins A, B complex, C, D, E, K, and trace minerals. The polysaccharide, alginic acid, found in brown sea vegetables such as kombu, arame, hiziki and wakame, has been found to bind with heavy metals found in the intestines, rendering them indigestible, and causes them to be eliminated from the body. In Nature, alginic acid protects these sea vegetables from bacteria and fungi. It has been observed that people living in areas of Japan where sea vegetables were eaten regularly enjoy long and healthy lives. Scientists have concluded that antioxidants in sea vegetables may promote immune system health.

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