Lechuga de mar, un alga con propiedades antioxidantes, además de ser rica en sodio calcio, yodo, hierro, magnesio y ácido fólico (B9). La chef Mireia Anglada te enseña cómo utilizarla en la cocina para mantener todas sus propiedades nutricionales.
Las algas son unas grandes desconocidas, pero sus muchas propiedades las convierten en ingrediente fundamental de una dieta saludable. Su consumo regular aporta minerales, vitaminas, fibra y proteína vegetal.
Otro punto a su favor es que son alcalinizantes y refuerzan el sistema inmunitario. Su contenido en ácido algínico (la sustancia pegajosa que sujeta sus células y les permite vivir entre corrientes marítimas) es el responsable de que tengan propiedades desintoxicantes y faciliten la expulsión de tóxicos y metales pesados del organismo.
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