Kelp (Ascophyllum nodosum) is a species of brown seaweed native to the cold waters of the North Atlantic basin.
Nutrients and Benefits:
Kelp has an impressive nutrient profile and is considered among the best sources of unprocessed, food-derived iodine.*
In addition, kelp and other sea vegetables are believed to be excellent sources of bioavailable iron because of their Vitamin C content, which increases the bioavailability of plant-derived iron.*
Kelp provides a broad range of nutrients including iodine, Vitamin C, Vitamin K, folate, calcium, magnesium, iron, and phytonutrients called fucoidans (also known as sulfated polysaccharides). These fucoidans have anti-inflammatory, anticoagulant, and antithrombotic properties, all good for cardiovascular health.*
Due to the concentration of iodine, kelp may benefit under-active thyroid functioning by supporting the synthesis and secretion of thyroid hormones, which are vital for regulating metabolism. Additionally, antioxidant vitamins C and E and the minerals, manganese and zinc, help protect cells from oxidative stress and free radical damage.