by Paul Mullen
Kale, known as a superfood for its nutritional values, contains large amounts of calcium, iron, vitamin A & C. To grow kale there are certain requirements such as arable land, freshwater and often time fertilizer and pesticides. Kelp on the other hand requires no arable land, no freshwater, no fertilizer and no pesticides. Kelp also has many nutritional values as it provides a healthy dose of iodine, potassium, calcium, protein, soluble fiber, Omega 3 fatty acids and other micronutrients. Kelp not only benefits humans through its nutritional values as it also benefits the environment as it absorbs carbon dioxide thus reducing ocean acidification. National Public Radio’s “All Things Considered” explores the future of kelp cuisine. Read the full article and hear the NPR report here.
