10 reasons to fall In love with our ULVA

In recent years, the Western world has discovered what the East has known since time began – the nutritional value of seaweed and the importance of incorporating it into our daily diet. Ulva seaweed is one of the most common types of seaweed in the world, and is familiar to many people from their strolls along the beach. Its leaves are slender, it has no roots and is unconnected to the ground; but don’t let its delicate appearance fool you. Given the right conditions, this is unique seaweed with a high concentration of nutrients.

Ulva seaweed is a common, natural resource which has been eaten throughout history. Seakura’s Ulva seaweed is different in that it is the product of unique ecological technology which turns it into a full, rich food. Forget about the seaweed you knew, because we have put together 10 facts which will make you want to discover it all over again:


Seaweed is an origins plant with great significance within the biosphere. It participates in the photosynthesis process and in the creation of oxygen for Plant Earth, as well as serving as food and a source of healing since the dawn of time, particularly for populations living by the sea. The world of seaweed can be divided into two main groups; Micro Seaweed, measured in mere micrometers, and Macro Seaweed, whose leaves which may reach up to 40 centimeters. There are over one hundred types of Macro Seaweed around the world which are used for food, and can be classified into brown, red and green (including Ulva) seaweed. The seaweed is a permanent nutritional element in Asian cuisine and numerous studies world-wide link the daily inclusion of seaweed in one’s diet to health and long life expectancy.


One of the things which make seaweed unique is its ability to absorb toxins and pollutants. This ability is good for the sea and they play a role in the process of cleaning the water. This absorption means that consuming seaweed grown in the ocean leads to consumption of pollutants and heavy metals. In research carried out recently, in which it was found that edible seaweed imported into Israel contained excessive levels of metals (arsenic) and pollutants (the sushi study- Everything about the Roll). There is great importance to the environment in which seaweed grows and we have, subsequently, developed unique growing conditions. Our seaweed, in effect, is grown on land, in water which undergoes filtering of biological pollutants, and pesticides, as well as complying with all of the strictest standards for removal of heavy metals. The result is quality, clean seaweed grown in water, in an organic environment.


Seaweed is modest in that requires only sea water and sunlight. At our facility, the seaweed receives optimal conditions: filtered sea water and controlled exposure to the sun. These permit the seaweed to develop particularly high nutritional value, different from those you would find in seaweed grown on the beaches. At our facility we grow the seaweed naturally, without any intervention from genetic engineering or synthetic materials, resulting in high quality Ulva seaweed which serves as a whole food.


Protein is composed of a series of 20 amino acids which act as building blocks for the body. Proteins build muscle and act as antibodies in the immune system; responsible for r

elaying messages between cells. For example, neurotransmitters- they conduct nerves and act as enzymes which speed up chemical processes in the body. Ulva seaweed in nature which grows in sea water, contains 15-20% protein. Our natural growing process, however, leads to Ulva seaweed with 35% protein! This is a high percentage in relation to the levels found in meat and chicken, which makes the seaweed a wonderful source of protein, especially for vegetarians/vegans.


Iodine has a crucial role to play in proper functioning as far back as the fetal stage. There is a link to cognitive and hormonal development of the fetus as well as to the same systems during adolescence. A lack of iodine may present with a number of symptoms including slow digestion, hair loss, uncontrolled weight gain, depressive moods, and dry skin.

Iodine is present in sea water, eggs, milk, fish, enriched salt and of course, seaweed. The move to desalinated water (sea water undergoes a desalination process which removes it minerals, including iodine), has, in effect, gotten rid of the main source of iodine and there is no legislation requiring the addition of iodine to industrial salt. Ulva seaweed contains an impressive amount of iodine – 150 mcg per half gram of dry leaves (the recommended daily allotment), and aids in maintaining healthy levels of iodine.


Dietary fiber is crucial for the digestive system. It is found primarily in vegetables, fruits, legumes and whole grains, as well as in Ulva seaweed, of course. The fiber has no caloric value, gives a feeling of fullness, curbs rises in sugar levels, control the absorption of sugars in the blood, acts as a wonderful platform for prebiotic bacteria and encourages movement in the intestines.


Crucial antioxidation against oxidation processes which occur naturally in the body, such as during breakdown of food during the digestive process, during the respiratory process, during physical activity and more. Oxidation processes may lead to the production of free radicals which lead to damage and destruction of cells. For this reason, the body requires antioxidants to stem the process.


Chlorophyll- an important molecule, is the green pigment found in leaves, makes the central contribution to the crucial photosynthetic process (creation of oxygen by converting light to glucose and carbon dioxide). Chlorophyll binds to the molecules of heavy metals and other toxins in the body and prevents their absorption into the blood while helping to body to rid itself of them. Many people use chlorophyll –rich plants in liver cleanses. In addition, the chlorophyll is structurally similar to hemoglobin, helps to move oxygen through the body’s cells and improves iron absorption.


National pride! At the Seakura facility a long, in-depth process of research and development has been taking place, led by Prof. Yoni Zohar from the University of Maryland, Dr. Michael Friedlander and Dr. Yossi Tal – key figures in the marine biology field who joined forces for a common cause –growing edible seaweed in a quality, pollutant-free environment. We are proud to be a facility dedicated to Israeli ecological marine agriculture that stands behind the development of groundbreaking technology. In our vision, the technology goes beyond national borders, with similar facilities world-wide, growing seaweed in optimal conditions, on land, all the while taking care to protect the environment! Our technology allows us to almost entirely naturally produce the greatest nutritional value from our seaweed.


We see nature in general and the sea in particular as a resource vital to the survival of man and the ecosystem. Our seaweed is grown in sea water pumped to the facility and after use it is returned, clean and clear, to the sea! In addition, we do not harvest seaweed from the sea, and those grown by us are in effect the product of previous crops grown at the facility. In addition to all the above facts, our Ulva seaweed is rich in vitamins, including B vitamins, minerals in addition to iodine including iron, calcium and zinc, and dietary fiber which supports the digestive system. Ulva seaweed is a whole food and one of the cleanest seaweeds around.