Sea lettuce in gastronomy

Ulva lactuca, this is really called the edible seaweed commonly known as sea ​​lettuce for having long green leaves, very similar to lettuce leaves.

Its growth occurs in intertidal areas, growing in the boulders and being discovered at low tide. It is present that almost all the seas of the world.


It is rich in proteins, carbohydrates, fiber, sodium, calcium, iodine, iron (50 times more than spinach) and magnesium.

Also in vitamins A (twice as rich as cabbage), B, Folic acid, vitamin C (ten times richer than orange) and vitamin E. Being detoxifying, antioxidant, astringent, anthelmintic, burns, against gout and for Fight scrofulosis.

Thanks to its properties it is used in the pharmaceutical and cosmetic industry.

Sea lettuce in gastronomy

Many of the species of sea lettuce are a well-known and popular food in many places where they grow such as Britain, Ireland, Scandinavia, China, and of course Japan (known as aosa).

Although it is somewhat hard raw, it can be consumed naturally (in salads), toasted and boiled.

It is sold mostly dehydrated, although it can also be found preserved.

It may seem like a cliché or a very manic phrase, but like the rest of the edible seaweed “sea lettuce is still to be discovered” in our country, its consumption is very low, it is not part of our usual pantry and when it does it is only sporadically. It is also not easily found in supermarkets, although in some large areas they can be located.

Luckily if we want to start consuming them, it is very easy to find through the network a multitude of recipes that will help us integrate them into our diet.