Cochayuyo Alga: Differences, composition and how to prepare Cochayuyo Alga: Unterschiede, die Zusammensetzung und Zubereitung Alga Cochayuyo: Diferencias, Composición y Como prepararla

Cochayuyo Alga: Differences, composition and how to prepare

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Cochayuyo Alga: Differences, composition and how to prepare

Cochayuyu or Colloi is an edible seaweed which comes from Chile and Subantarctic areas. It can measure up to 15 meters and for centuries has served as food for many Native American communities. Its scientific name is Duvillaea Antarctica and belongs to the botanical family of the Phaeophyta or brown algae.

It is part of the coastal vegetation of Chile. It grows attached to rocks, especially in places of intense waves and some depth.

It is one of the resources offered by the sea for centuries as sustenance to many Native American communities, including the Mapuche who today share their secrets.

How is it different from other algae?

Cochayuyo is a totally different aspect to algae that are commercially available usually in our country.

When cutting its core layer, segments are flat approximately one inch thick and cut extension in the form of whip, portions are cylindrical. Their volume and their special surface that gives a presence of food like mushrooms, is given by air-filled cavities separated by walls, all wrapped in a outer membrane. This quality, coupled with consistency fleshy, make it elastic and perfect in different dishes.

Its intense flavor and aroma make our palate moved by the sea, competing at our table with seafood and expanding and improving our diet.

Nutritional Composition

Cochayuyo highlights from the algae because of that has, according to the recommended daily requirement (150 micrograms per 100 grams), the better-balanced amount of iodine. Among the foods highest in fiber (47.5 g per 100 g). Its fiber is made up mainly of mucilages and alginic acid, a compound able to join heavy metal contaminants in various toxic and radioactive substances that are within us, forming alginates and thus facilitating their elimination.

The cochayuyo are among the foods with higher content of calcium (1160 mg per 100 g) iron (30 milligrams per 100 grams), magnesium and manganese, of course, with values well above 100 grams of food such as milk (125 milligrams of calcium per 100 g), lentils (7 milligrams of iron per 100g) or chicken liver (7, 9 milligrams of iron per 100 g).

Their intake of proteins is also noteworthy, being higher by 100 Ga our traditional cereals such as maize, wheat and rice. It contains all the essential amino in respectable quantities, such as 47% of its total protein.

Other nutrients that deserve special attention of its membership are phosphorus the zinc, the sodium, the potassium, the folic acid and vitamin E.

Approximate nutritional values per 100 g

  • Energy, 349Kj
  • Protein, 11
  • 82 kcal, 26 g
  • Carbohydrates, 67 g
  • Fat, 0, 27 g
  • Fiber, 47, 5 g
  • Sodium, 3.460 mg
  • Potassium, 1.250 mg
  • Calcium, 1160 mg
  • Magnesium, 1.010 mg
  • Iron, 30 mg, 59 mg
  • Phosphorus, 142, 2 mg
  • Vit.E, 1, 68 mg

The cochayuyo and Health

Although the amounts of algae that are consumed with other foods are not very important, the wealth of nutritional cochayuyo makes it a valuable source of all the nutrients listed. It is therefore an ideal food for inclusion on a regular basis in the following cases: 

  • In cleansing diets, by the depurative detoxifying power and alginic acid.
  • In diets of weight control, for its almost zero fat intake and its rich iodine accelerates the metabolism and fiber, which retains fluid in the digestive system and reduces appetite.
  • In cases of gastritis and stomach acidity, by the action of the antacid mucilages from gastric juices retain their fiber.
  • In constipation, by the amount of Fiber makes the stool more bulky and soft, thus facilitating their escape.
  • The Goiter prevention or disease due to lack of iodine (hypothyroidism), the significant contribution of iodine.
  • In hypotensive people, for its richness in sodium increases blood pressure.
  • In patients with high cholesterol numbers since the fiber in cochayuyo traps cholesterol and prevents its absorption in the intestine.
  • In revitalizing diets: for its generous mineral composition and trace elements like calcium, magnesium, iron, manganese ... and negligible amounts of protein.
  • In people who want to enrich their diet with new flavors and healthy ingredients.

It is also important and need to know that the high sodium content (3460 mg/100 g) make cochayuyo alga consumption not advised in case of hypertension and by its high iodine nutrition in people with hyperthyroidism.

How preparing cochayuyo seaweed

Usually used Cooked. Cook the seaweed for 15 or 20 minutes, drain and reserve.
You can enjoy its taste and value as an ingredient in salads, paella, soups and stews.

Source: Pedro Ródenas (Natural Health)

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Tags: algae chile cochayuyo fiber iodine

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4 Reviews “Cochayuyo Alga: Differences, composition and how to prepare”

avatar4rating
on 02/05/2014
HAVEN´T HEARD ABOUT IT, MAYBE BECAUSE IT IS COMMON IN LATIN AMERICA, BUT YET ITS QUALITIES SEEM PRETTY GOOD AND IMPORTANT TO CONSIDER
avatar4rating
on 10/03/2014
And to complement the last article I read this one is perfect, now I know what I must get this algae for my new diet and well I hope to find it soon, because I only tasted it once and I want to include in my diet and my family?s too, it looks like a miracles product
avatar5rating
on 07/03/2011
Yes Natashia.
You can eat it raw with no problem
We used to do that in Chile, when we where children.

avatar5rating
on 22/04/2010
I wonder if it is possible to eat the cochayuyo raw. When it is dry, smash it, making like power and mix it with raw salad. I will try to do that because I am diagnosed with thyroid deficiency that can end in hypothyroidism.
Let me know .
Thanks

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