Cochayuyo seaweed: 6 reasons and 4 ideas to add it to your diet

Although algae are not a very common food on the tables of our country, In recent years, its consumption has increased significantly among people concerned about their health.

The best known and most consumed algae come from Galicia and Japan, and have a texture similar to vegetables. I would like to talk today about a lesser-known algae, native to southern Chile: its scientific name is “Durvillaea Antarctica” and it is popularly known as “cochayuyo”.

The Chilean cochayuyo has been consumed there for centuries as a food and as a popular remedy for certain health problems. This algae has a meatier volume and consistency than the others and is more like a mushroom than a vegetable when it comes to cooking. In Spain it is currently marketed as a food supplement and it can be found in stores of organic products, dietetics and herbalists.

Cochayuyo nutritional composition

The Chilean cochayuyo is a good quality protein source. Its contribution per 100 g of seaweed is 11.26 g. Contains all the essential amino acids. The large quantity (1.83 g per 100 g) of cystine, a powerful antioxidant and detoxifier for the body when transformed into L-cysteine, and glutamic acid (1.38 g per 100mg) stand out. protector and repairer of the digestive mucosa, with anti-inflammatory action, stimulant of the synthesis of neurotransmitters and muscle proteins, and glutathione precursor, the main antioxidant of cells. It is also rich in aspartic acid (1.15 g per 100g), amino acid that stimulates neural interconnection, muscle growth, increases energy consumption or metabolismand by stimulating the production of luteinizing hormone promotes ovulation. Like all algae, cochayuyo is a food very rich in minerals and trace elements, especially in magnesium (1,010 mg per 100 g), calcium (1,160 mg per 100 g), iron (30 mg per 100 g), sulfur (1,040 mg per 100 g), and iodine (490 micrograms per 100 g). Also contains vitamin E (alpha-tocopherol). Its fat content is very low (0.27g per 100g). Instead, Contains plenty of soluble fiber (47.5 g per 100 g), which helps feed the microbiota, prevent constipation, adult-onset diabetes, and high cholesteroland due to its great capacity to retain liquids, it increases the feeling of satiety, so useful in the obesity control. Much of this fiber, between 30 and 40 g, is alginic acid, one of the most powerful detoxifiers Due to its chelating power, it is capable of binding toxins such as heavy metals and radioactive substances and dragging them out of the body.

Cochayuyo medicinal properties

Cochayuyo has powerful cleansing, antioxidant and chelating propertiesas we have just seen in its composition, which justify its indication in organic cleansing and detox diets and cures, especially during and after chronic or intense drug treatments (anti-inflammatories, corticosteroids, immunosuppressants, chemotherapy…), or excessive consumption of alcohol or other addictive substances, or when we want to get rid of excess estrogen. It is also very helpful for promote liver function, to protect and reduce inflammation of the digestive mucosacorrect constipation and, due to its richness in mucilage reduce gastric acidity and promote expectoration. Its high fiber content regulates the absorption of cholesterol and glucose, and at the same time its satiating effect, together with the contribution of iodine, makes it highly recommended for diets to lose weight. It is an excellent restorative in situations that require an extra supply of minerals and trace elements, such as in childhood, pregnancy or in the elderly, and in anemia. Due to its abundant contribution of calcium, sulfur, iodine, iron and magnesium, and its content of silicon, zinc and vitamin E, it is a great help for strengthen hair, skin, and nails, and in dermatological problems in general (acne, eczema, psoriasis…). For all these cleansing and restorative properties, it also has a immunostimulating action, increasing our defenses.

What can be cooked with cuchayuyo?

This large seaweed, which can measure more than 15 meters, once chopped, it can be eaten raw as an appetizer and in salads or cooked in soups or purees with vegetables and cereals (adding it to legumes makes it easier to digest), pasta, or as an ingredient in pies, fried foods, baked goods, paellas…

Due to its ability to retain liquids, and its high content of glutamic acid, the cuchayuyo is impregnated with the ingredients that surround it, enhancing its flavor.

It can also be used raw and ground for dressing. salads, soups and purées, or to add to juices or detox broths, for example by boiling it for an hour with six medium onions, two celery sticks, four carrots and an apple. this broth It is consumed cold before mealswith the juice of a freshly squeezed lemon, a tablespoon of brewer’s or nutritional yeast, and another of crushed cochayuyo seaweed.

Here we propose some tasty recipes with cochayuyo.

Raw cochayuyo appetizer with garlic and parsley

Ingredients

Raw cochayuyo Garlic Parsley Lemon Olive oil Salt

Preparation (5′)

Soak the cochayuyo in water for as long as you consider necessary according to the desired texture (if you like it “al dente” about 15-30 minutes, if you prefer it more sweet, 2 to 4 hours). Drain and prepare a dressing with lemon juice, garlic and finely chopped parsley, olive oil and a little salt. Let it macerate for a while so that it takes on the flavor better.

variants

It can be taken as is as an appetizer, added to a salad, whether it is raw vegetables or pasta, or to a plate of cereals or legumes.

We can also boil it until it is tender and then dress it.

Rice with broccoli, green asparagus and cochayuyo

Ingredients

400 g semi-brown rice 40 g cochayuyo 1 broccoli 1 bunch of green asparagus 1 large chopped onion Salt and virgin olive oil Aromatic herbs to taste (oregano, thyme…)

Preparation (15’+25′ cooking)

Sauté the washed cochayuyo with the chopped onion for about 10 minutes, add the broccoli in small florets and the chopped young asparagus, turn around and pour in the rice (presoaked for a few hours, washed and drained) Stir everything together for a couple of minutes and add boiling water. Let cook until the rice is cooked.

Quinoa with artichokes, leeks and cochayuyo

Ingredients:

400 g quinoa 40 g cochayuyo 1 kg artichokes 3-4 leeks Sea water Salt and virgin olive oil

Preparation (15’+35′ cooking)

Wash the quinoa well. Bring natural water and seawater (1/3 part of seawater) to a boil in a pot. When it starts to boil, throw in the quinoa and let it cook for about 15 minutes, lowering the heat a bit. Cut the leeks and sauté them with the washed cochayuyo. Add the peeled and chopped artichokes without letting them cook too much. When you have the quinoa ready, mix everything, stirring for a few minutes so that it takes on flavor and serve.

variants

You can lightly toast the quinoa, before boiling it, with a pinch of turmeric or some other seasoning such as cumin, fennel…