{"id":28595,"date":"2019-11-06T12:28:13","date_gmt":"2019-11-06T10:28:13","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=28595"},"modified":"2019-12-20T11:19:39","modified_gmt":"2019-12-20T09:19:39","slug":"les-algues-un-aliment-del-present-i-del-futur","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2019\/11\/06\/les-algues-un-aliment-del-present-i-del-futur\/","title":{"rendered":"Les algues, un aliment del present i del futur"},"content":{"rendered":"<p>Les <strong>algues<\/strong> enriqueixen la nostra dieta i la nostra vida: les verdures del mar tenen aportacions nutricionals beneficioses per al nostre organisme, s\u00f3n saludables i posseeixen altres caracter\u00edstiques que les fan id\u00f2nies per a les nostres preparacions: tenen sabors, aromes, textures i colors que converteixen cada plat com\u00fa en un men\u00fa diferent i especial.<\/p>\n<p><!--more--><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-28587\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/11\/Algas_1.jpg\" alt=\"Las algas, un alimento del presente y del futuro\" width=\"1200\" height=\"800\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/11\/Algas_1.jpg 1200w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/11\/Algas_1-768x512.jpg 768w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/11\/Algas_1-696x464.jpg 696w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/11\/Algas_1-1068x712.jpg 1068w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/11\/Algas_1-630x420.jpg 630w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<p>En l&#8217;actualitat, a l&#8217;hora de fer la compra ens fixem en les etiquetes dels productes que anem a preparar o consumir, i solem procurar que no tinguin massa aportaci\u00f3 energ\u00e8tica (calories), que no tinguin sucres, que tinguin pocs greixos i encara menys greixos saturats &#8230; i a m\u00e9s a m\u00e9s, procurem que tinguin alguna aportaci\u00f3 per a la nostra dieta, per exemple prote\u00efnes, fibra&#8230; \u00c9s a dir, que tinguin pocs components perjudicials per a la salut i almenys algun de benefici\u00f3s.<\/p>\n<blockquote><p>Les algues s\u00f3n molt saboroses, aporten textures, aromes, colors &#8230; en definitiva, atorguen propietats sensorials a cada preparaci\u00f3<\/p><\/blockquote>\n<p>Les <strong>algues<\/strong> tenen aquestes caracter\u00edstiques que desitgem en un aliment: ens brinden un ventall de possibilitats de preparaci\u00f3 molt vers\u00e0til, reunint les caracter\u00edstiques nutricionals que apreciem en un producte:<\/p>\n<ul>\n<li>No tenen sucres, posseeixen molt poques calories, i un contingut en greixos molt baix, pel que s\u00f3n id\u00f2nies per a dietes hipocal\u00f2riques. A m\u00e9s, ens aporten prote\u00efnes de manera significativa.<\/li>\n<li>Tamb\u00e9, pel medi en qu\u00e8 viuen, tenen un elevat contingut en minerals, vitamines (vitamines A, del grup B, C, E,&#8230;) i fibra.<\/li>\n<li>Tenen antioxidants: compostos sintetitzats per les algues, amb una funci\u00f3 reductora de l&#8217;estr\u00e8s oxidatiu de les c\u00e8l\u00b7lules del nostre cos, \u00e9s a dir, ajuden a la prevenci\u00f3 de certes malalties i certs processos neurodegeneratius, pel que s\u00f3n unes grans aliades de la nostra salut i sistema immunol\u00f2gic.<\/li>\n<li>S\u00f3n molt saboroses, aporten textures, aromes, colors,&#8230; en definitiva, atorguen propietats sensorials a cada preparaci\u00f3.<\/li>\n<\/ul>\n<h3>Les algues com a aliment<\/h3>\n<p>En la cultura oriental, en pa\u00efsos com el Jap\u00f3, Taiwan, Corea,&#8230; les algues formen part del menjar tradicional, i la traject\u00f2ria del consum d&#8217;aquest aliment es remunta molt enrere en la hist\u00f2ria.<\/p>\n<p>En els \u00faltims anys, el sushi i la gastronomia oriental han augmentat la seva popularitat en els pa\u00efsos d&#8217;occident, de manera que cada vegada \u00e9s m\u00e9s habitual trobar algues entre les nostres opcions culin\u00e0ries. Les possibilitats de les algues s\u00f3n quasi infinites: son un aliment que podem incorporar a la nostra cuina di\u00e0ria.<\/p>\n<p>Les algues no s\u00f3n una moda o una tend\u00e8ncia, s\u00f3n un aliment del present i del futur, ja que les projeccions de futur passen per obrir el nostre ventall d&#8217;aliments, i com millor que amb un aliment saludable, l&#8217;explotaci\u00f3 del qual \u00e9s sostenible i respectuosa amb el medi ambient i, a m\u00e9s, \u00e9s molt sabor\u00f3s!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-28591\" src=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/11\/Algas_2.jpg\" alt=\"Las algas, un alimento del presente y del futuro\" width=\"1200\" height=\"900\" srcset=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/11\/Algas_2.jpg 1200w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/11\/Algas_2-768x576.jpg 768w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/11\/Algas_2-80x60.jpg 80w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/11\/Algas_2-265x198.jpg 265w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/11\/Algas_2-696x522.jpg 696w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/11\/Algas_2-1068x801.jpg 1068w, https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/11\/Algas_2-560x420.jpg 560w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/p>\n<h3>Les algues m\u00e9s consumides<\/h3>\n<p>Podem fer entrants, primers, segons, begudes, postres, amb una alga nom\u00e9s, amb una combinaci\u00f3 de varies, plats freds, calents, les algues ens aporten riquesa i varietat a cada plat, diferent nom\u00e9s afegint aquest aliment.<\/p>\n<blockquote><p>Les possibilitats de les algues s\u00f3n quasi infinites: son un aliment que podem incorporar a la nostra cuina di\u00e0ria<\/p><\/blockquote>\n<p>Segons el tipus d&#8217;alga ens aportar\u00e0 un sabor, una textura, un color. Cada alga i segons el seu tractament, aportar\u00e0 caracter\u00edstiques totalment diferents. Les algues tenen una infinitat de possibilitats culin\u00e0ries, accessibles per a tothom. Entre les algues m\u00e9s consumides citarem les seg\u00fcents:<\/p>\n<ul>\n<li><strong>Nori <\/strong>(<em>Porphyra spp.)<\/em> \u00c9s una de les algues m\u00e9s conegudes a occident i la m\u00e9s consumida al m\u00f3n, per ser la que m\u00e9s comunament es fa servir en l&#8217;elaboraci\u00f3 del sushi, sent l&#8217;alga exterior dels t\u00edpics <em>makis<\/em> o dels <em>gunkan<\/em>. Per\u00f2 les seves possibilitats van molt m\u00e9s enll\u00e0 del t\u00edpic plat japon\u00e8s. Podem fer servir aquesta alga en arrossos, cremes, fregits, sopes&#8230;<\/li>\n<li><strong>Wakame<\/strong> (<em>Undaria pinnatifida<\/em>), \u00e9s la segona esp\u00e8cie m\u00e9s consumida al m\u00f3n, sent molt vers\u00e0til, tant crua com cuinada, que podem incloure en la nostra dieta com a guarnici\u00f3, per acompanyar llegums, entre d&#8217;altres. La seva textura \u00e9s lleugerament cruixent i carnosa amb un sabor suau a mar.<\/li>\n<li><strong>Enciam de mar<\/strong> (<em>Ulva spp<\/em>.) \u00e9s una alga verda, amb un intens gust de mar, una textura cartilaginosa i molt fina. Per la seva forma i color, recorda l&#8217;enciam de les amanides tradicionals, d&#8217;aqu\u00ed el nom com\u00fa que rep. Podem usar-la com a ingredient en guarnicions, per preparar arrossos, etc.<\/li>\n<li><strong>Espagueti de mar<\/strong> (<em>Himanthalia elongata<\/em>), una alga bruna amb una forma allargada. La seva textura \u00e9s carnosa i t\u00e9 un gust que recorda a la mongeta fresca. Es pot usar, per exemple, per preparar empanades, croquetes, torrades&#8230;<\/li>\n<li><strong>Kombu <\/strong>(<em>Laminaria ochroleuca<\/em>) \u00e9s una esp\u00e8cie amb un gust iodat i lleugerament fumat i entre les preparacions estrella podem emprar-la per preparar brous o infusions i tamb\u00e9 com a fons per a l&#8217;elaboraci\u00f3 d&#8217;arrossos.<\/li>\n<li><strong>Kombu de sucre<\/strong> (<em>Saccharina latissima<\/em>) rep aquest nom pel seu sabor a mar, per\u00f2 amb un toc dol\u00e7, no per tenir sucre, ja que com hem dit, les algues no contenen sucres. Per la seva textura carnosa i lleugerament cartilaginosa \u00e9s un bon ingredient en cru per a amanides, bullida es pot emprar com a guarnici\u00f3\u00a0 i t\u00e9 capacitat espessidora, per la qual cosa \u00e9s molt \u00fatil en l&#8217;elaboraci\u00f3, per exemple, de salses.<\/li>\n<li><strong>Ramallo de mar<\/strong> (<em>Codium spp.)<\/em> T\u00e9 una textura esponjosa i un intens sabor a mar, que en aquest cas recorda al percebe. \u00c9s interessant incloure-la en l&#8217;elaboraci\u00f3 de vinagretes, escumes, t\u00e0rtars.<\/li>\n<li><strong>Molsa d&#8217;Irlanda<\/strong> (<em>Chondrus crispus<\/em>), \u00e9s similar a la <strong>molsa estrellada<\/strong> (<em>Mastocarpus stellatus<\/em>), totes dues amb un gust crustaci. Podem emprar-les, juntes o per separat, en plats com potatges, sopes, arrossos, com a guarnici\u00f3. S&#8217;utilitza en algunes ocasions per espessir o gelificar postres.<\/li>\n<\/ul>\n<p>En definitiva, les algues es poden emprar en la majoria de les nostres elaboracions quotidianes, perqu\u00e8 s\u00f3n una verdura molt nutritiva i sempre enriquiran els nostres plats nutricionalment i sensorialment.<\/p>\n<p style=\"text-align: center;\"><em><strong>Llegeix la segona part de l\u2019article: <a href=\"https:\/\/www.bioecoactual.com\/ca\/2019\/12\/20\/les-algues-ii-conservacio-i-preparacio-de-les-algues-a-la-cuina\/\" target=\"_blank\" rel=\"noopener noreferrer\">Les algues (II): Conservaci\u00f3 i preparaci\u00f3 de les algues a la cuina<\/a><\/strong><\/em><\/p>\n<p><strong>Autor: <\/strong>Antonio Mu\u00ed\u00f1os, gerent de Porto Mu\u00ed\u00f1os<\/p>\n<p><strong><a href=\"https:\/\/www.bioecoactual.com\/ca\/subscripcio\/\" target=\"_blank\" rel=\"noopener noreferrer\">Subscriu-te<\/a>\u00a0a la Newsletter i rep cada mes Bio Eco Actual gratis al teu correu<\/strong><\/p>\n<p><strong><em>Bio Eco Actual<\/em>,\u00a0<\/strong><em>el teu mensual 100% ecol\u00f2gic<\/em><strong><br \/>\nLlegir\u00a0<a href=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/10\/BioEcoActual_Novembre_2019.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Bio Eco Actual Novembre 2019<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les algues enriqueixen la nostra dieta i la nostra vida: les verdures del mar tenen aportacions nutricionals beneficioses per al nostre organisme, s&oacute;n saludables i posseeixen altres caracter&iacute;stiques que les fan id&ograve;nies per a les nostres preparacions: tenen sabors, aromes, textures i colors que converteixen cada plat com&uacute; en un men&uacute; diferent i especial.<\/p>\n","protected":false},"author":419,"featured_media":28588,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166,7171],"tags":[],"class_list":["post-28595","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio","category-superaliments"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.0 (Yoast SEO v28.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Les algues, un aliment del present i del futur<\/title>\n<meta name=\"description\" content=\"Les algues enriqueixen la nostra dieta i la nostra vida: les verdures del mar tenen aportacions nutricionals beneficioses per al nostre organisme.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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