Wakame

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Wakame

Secure

Scientific classification

Kingdom:	Protista
Division:	Heterokontophyta
Class:	Phaeophyceae
Order:	Laminariales
Family:	Alariaceae
Genus:	Undaria
Species:	U. pinnatifida

Binomial name

Undaria pinnatifida
(Harvey) Suringar, 1873

Wakame (若布, wakame^?), Undaria pinnatifida, is a type of edible kelp.

1 Description
2 Health effects
3 Invasiveness
4 As food
5 References
6 External links

[edit] Description

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[edit] Health effects

New studies conducted at Hokkaido University have found that a compound in wakame known as fucoxanthin can help burn fatty tissue. Studies in mice have shown that fucoxanthin induces expression of the fat-burning protein UCP1 that accumulates in fat tissue around the internal organs. Expression of UCP1 protein was significantly increased in mice fed fucoxanthin.

wakame is also used in topical beauty treatments

[edit] Invasiveness

In New Zealand, wakame is a very serious weed, and was nominated one of the 100 worst invasive species in the world. It was first discovered in Wellington Harbour in 1987. It probably arrived accidentally in the late 1980s, via shipping from Asia, in ballast water. Native to cold temperate coastal areas of Japan, Korea and China, in recent decades it has also established in France, Britain, Spain, Italy, Argentina and Australia.

Wakame is now found around much of south-eastern New Zealand, and as far north as Auckland. It spreads in two ways: naturally, through the millions of microscopic spores released by each fertile organism, and through attachment to vessel hulls and marine farming equipment. It is a highly successful and fertile species, which makes it a serious invader. However, its impacts are not well understood and are likely to vary, depending on the location.

[edit] As food

In Japan, wakame is distributed either dried or salted, and often used in soup, particularly miso soup, and salads. In China, it is called qundaicai. Chinese production is concentrated around Dalian. In Korea, it is called miyeok and used in salads or soup.

In Japan Wakame is often found in Tofu salad, usually a simple side dish and consisting of Tofu, wakame and sometimes with a salad vegetable like cucumber. They are typically dressed with Japanese ingredients including soya sauce and vinegar/rice vinegar.

Wakame is a rich source of EPA, an ω-3 essential fatty acid. At over 400 mg/100 cal, it has one of the higher nutrient:calorie ratios, and among the very highest for a vegetarian source.^[1]