Yuyo, the seaweed eaten in Peru

Thinking about eating more vegetables is actually a titanic task, as the variety is so vast that it extends to the underwater garden. Yes, there are edible seaweeds rich in vitamins A, C, and B group, and some even provide protein and large doses of minerals.If eating seaweed seems strange to you, it's likely that you've already tried it at least in sushi or in miso soup, for example, as it is certainly the Japanese who have made the most of aquatic vegetables, but these seaweeds are everywhere, from Asia to Europe to South America.In Peru, yuyo is usually eaten fresh and accompanies ceviche and chilcano. In fact, it has been consumed since pre-Hispanic times, as there are records of this seaweed being consumed in regions of Caral and the Moche Valley.It is a red seaweed that inhabits the cold coasts of this country. This seaweed has a high nutritional value, is economical, and can be eaten boiled, dehydrated, or fresh, as already mentioned.Thanks to its properties, yuyo is especially good for children and pregnant women, as its content of essential fatty acids, namely omega-3 and omega-6, is higher than that of terrestrial plants.It also has a high fiber content and is a source of vitamins A, C, D, E, and some B group vitamins, as well as minerals, among which we can mention sodium, calcium, potassium, chlorine, phosphorus, iodine, iron, zinc, and it is a main source of iodine.In Peru, it can be easily found in the market, but there are also other countries where it exists, such as cochayuyo in Chile. Did you know about these seaweeds? What other seaweeds are eaten in your country?With information from Voz Populi and Andina