ULVA

Also known as sea lettuce or lechuguilla. Yellowish-green plant, depending on its exposure to the sun (photosynthesis). Long and thin leaves, when dry they look like flakes, when rehydrated they unfold. Occasionally they have some small holes in their fronds. Waxed paper-like texture when fresh.

Utilities

High in iron, iodine and protein.
It contains starch, vitamin A, B1 and C, potassium, magnesium, calcium, Omega-3 and Omega-6, among others.
Flavor: simulates some land lettuces for its load of tannins (bitterness, astringency), but in texture a little harder, unless it is cut.
Cooking or drying changes its flavor to a more truffled one and its texture becomes more chewy, even if re-hydrated.
Uses: soups, salads, snack, garnish, seasoning or to give color to some dishes (powdered or cooked).
Seaweed cultivated and harvested directly from the coasts of Baja California Mexico.

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