Hi everyone this is Monica Reinagel the nutrition diva here with your quick and dirty

tips for eating well and feeling fabulous. Are you trying to get more vegetables into your diet but

getting bored with the same old broccoli and spinach? Well there's a whole

category of super nutritious vegetables you may be overlooking. See vegetables, otherwise known as seaweed,

are a great way to add variety to your five a day routine.

You can add sea vegetables to soups or stir fries,

or make a seaweed salad, just like the serve in sushi restaurants instead of the same old tossed salad.

You can even use seaweed to make nutritious and completely addictive chips to snack on.

As with land vegetables, there are a lot of different kinds of sea vegetables,

and they all have various flavors and textures.

Some are soft, others are chewy, some are mild, others are very briny. Here are some of the more common sea vegetables you might run into.

Allaria is harvested in the Atlantic and it's a distant cousin of Japanese Wachame. It has a fairly pronounced briny flavor and a chewy slightly rubbery texture.

Airmay is a delicately textured plant that grows wild off the coast of Japan.

It has a soft texture and a bland

flavor. It reminds me of very thin cooked buckwheat noodles. Dulse with its

broad reddish brown fronds is harvested off the Atlantic coast of Maine.

It is a medium strong, somewhat smoky flavor.

Hejiki is a dark small-leafed seaweed from Japan that looks sort of like dried tobacco.

It has a tender crisp texture. that looks sort of like dried tobacco.

It has a tender crisp texture and a very mild, almost sweet flavor.

Kambu, also known as Kelp, is a broadly variety that grows wild on the very northernmost region of Japan's Arctic Sea.

It's often used in stocks or ground up as a flavor enhancer.

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