User:Andharris13/sandbox

Kelp Noodle

Brief Overview
Kelp noodles are a raw noodle made from edible seaweed. These noodles are a great substitute for rice or pasta due to their nutritional value and zero fat content. The noodles can be eaten raw, however, for added taste, some consumers prefer to cook the noodle in water and add spices for flavoring. The noodles can be purchased online or in health food super markets. Some restaurants are starting to offer their customers kelp noodles as an alternative option for noodles or rice in their dishes.

History of the Kelp Noodle
Kelp (Fucus vesiculosus) is a brown seaweed that grows in cold ocean regions. Coastlines along the northwestern United States and northern Europe are two of the geographies most abundant with kelp. From its roots on the rocky ocean bottom, kelp grows upward with slender stalks and leaf-like blades. The Chinese first used kelp as far back as 3,000 B.C for medicinal purposes. Then the Greeks adopted the use of kelp to feed their cattle around 100 B.C. The nation most notoriously known for the incorporation of kelp into its daily diet is Japan. Human consumption began in 700 when it was reserved for Japanese royalty. However, over the past 1,500 years, Japanese citizens consume kelp at almost every meal. Noodles made from kelp are a staple of the Japanese diet. Because of the nutrient-rich qualities of kelp, the consumption of kelp noodles is spreading in western civilizations.

Nutrition and Health Benifits
The qualities of kelp noodles reflect the environment in which they are grown, nutrient-rich coastal ocean water. Kelp noodles are appealing to dieters because they are fat-free and gluten-free. An average serving size contains one gram of carbohydrates and gram of fiber. The noodles are high in iodine, which helps with thyroid and metabolism functions, and acts as an anti-oxidant in the removal of chemicals from the bloodstream. Kelp noodles include other vitamins such as, vitamin A, C, D, E, and B and contain many minerals including magnesium, folate, iron, zinc, potassium, copper and calcium.

Types of Dishes
Kelp noodles are mostly prepared in Asian cuisine, or as a low-carb substitute for rice and pasta in various dishes. The most common dishes kelp noodles are used in our soups, salads, stir-fries and vegetable side dishes. Kelp noodles have a nuetral taste so they take on the flavors of any dishes they are added to. The number of recipes is quickly growing and internet exposure in increasing, social media websites like pintrest now offer kelp noodle meal recipes.

Potential Economic Impact
The amount and type of economic impact that kelp noodles will have in the American food industry are still undetermined because the noodle is a relatively new product in America. However, based on current trends, kelp noodles could potentially compete with and lower demand for similar foods such as noodles and rice. The popularity of kelp noodles among health-conscious consumers is rapidly growing, partially because demand for gluten-free food products is rising. In the year 2000, Americans purchased 1.3 million pounds of pasta. The United States contributes 10% of the world's rice exports, and this number could potentially be affected if the demand for kelp noodles rises and the demand for rice falls. Kelp noodles have the potential to decrease pasta and rice sales and consumption in the United States.