One of the rare edible green algae found worldwide, as well as in the oceans and coastal seas, is sea lettuce, also known as ulva.
There are about 100 known species of sea lettuce, which is a good food source but can also put people’s health in danger. Due to the poisonous gas hydrogen sulfide that is released when sea lettuce rots, it can be fatal.

Where Can You Find Sea Lettuce?

Despite having a 40 cm maximum height, sea lettuce can only be grown in protected areas. Sea lettuce is used in salads and soups and is regarded as a significant food source in places like Scandinavia, England, Ireland, China, and Japan. Sea lettuce can be plucked from the rocks and dried in the sun. It is also found in shallow waters.

Ulva, or sea lettuce, is a plant that grows in the wild. However, it is also created by individuals all over the world.

Sea lettuce’s nutritional value

With its high levels of iron, aluminum, and manganese as well as protein, starch, and water, sea lettuce is a beneficial nutrient for the digestive system. A, B1, and C vitamins are also present.

How is Sea Lettuce Storied?

Frozen sea lettuce can be kept for a maximum of 6 months, but it can be kept in the refrigerator for a maximum of 2-3 days. Before eating sea lettuce, which is typically soaked in water for several hours before being sold pressed or dried. Sea lettuce can also be used fresh in salads despite typically being processed before consumption. However, because it is frequently mined from the oceans, it is difficult to find this herb fresh outside of nations like China and Japan.

Reasons to Eat Sea Lettuce

Along with its vitamins and minerals, sea lettuce is high in protein. Additionally, it is said to improve cellulite and beautify the skin. There is, however, no credible research on this topic. In Hawaii, sea lettuce is used in a variety of dishes, including sushi. In the Far East, it is typically added to hot soups and salads.