In Chile it’s distributed from central regions to Tierra del Fuego.
This food is a reservoir of calcium, iron, magnesium and manganese; with properties higher than those in milk, lentils or chicken liver. Its protein contribution is superior to traditional cereals like maize, wheat and integral rice.
Cochayuyo is an edible alga present in waters from Chile, New Zealand and the Atlantic Ocean, being a classic food in Chilean cuisine, especially at coastal areas. It’s a big source of vitamins and minerals, as well as antioxidants that bring huge benefits to health. “They act as an excellent complement of proteins and fiber for any diet, besides having detoxifying properties,” assured Jenny Mendoza Mella, nutritionist with a long experience in both public health and academia.
Cochayuyo is a quechua word meaning “sea turnip”. It’s also named in this language as cochahuasca (sea rope). In Mapudungun it’s called kollofe (brown tincture), and its most valued part is huilte or ulte, also one of the most appetising parts of the food.
“It also brings an important quantity of minerals such as sodium, potasium, chlorine, iron, iodine; A, B1, B12, C, D, E vitamins; folic acid and Omega 3 fatty acids, which help prevent heart diseases,” added Jenny Mendoza.
The nutritionist explained that cochayuyo is an ideal food to control weight as it has very low calories, 52 per 100 grams, in other words, the calories of a medium-sized apple.
“It has almost no fat, helps us eliminate toxins from our organism and generates a sense of satiety, thanks to its spongy texture. It also brings a high quantity of fiber, which plays an important role for people to have a healthy digestion, reducing the possiblity of having acidity or reflux, and prevents constipation,” added the specialist.
Also, cochayuyo is recommended for diabetic people in the process of adapting to a sugar-free diet, because it helps control insulin levels in the blood, reducing cravings and appetite between meals.
Algae also fight the risk of having cardiovascular illness as they eliminate the appearance of thrombi and benefits blood pressure. “Because of its high level of iodine, cochayuyo is very beneficial for people suffering from hypothyroidism,” precised the academic.
Also, and according to the Ministry of Health, it prevents rheumatic, respiratory (coughing and colds) and skin conditions; stomach ulcers, hypertension, lack of appetite, and it’s a complete mineraliser for the organism.
“Gourmet cuisine and different culinary trends recovering local and natural produce have allowed a larger consumption of this alga, given that sometimes its aspect doesn’t make it attractive to incorporate it into our diet. That’s why it’s important to raise information about nutritive produce abundantly found in our coasts,” specified Jenny Mendoza, nutritionist.
In the last decades, other uses have been searched for this alga, such as a fertiliser. It has been recently put on sale several homeopathic preparations including cochayuyo in their composition, mainly for controlling weight and for its richness in iodine.
Cochayuyo pebre with abocado and green chili
Ingredients:
- 2 cups of cooked and diced cochayuyo
- 3/4 cup of diced white onion
- 1 diced green chili
- 2 spoons of diced green bell pepper
- 1 garlic glove
- 3 spoons of chopped coriander
- Salt to taste
- 1 spoon of fresh or dry oregano to taste
- 1/8 teaspoon of ground cumin to taste
- 4 spoons of lemon juice
- 1 spoon of olive oil
- 1 spoon of red wine vinegar
- 1 1/2 diced avocados
Preparación:
Put cochayuyo, onions, chilis and green bell peppers into a bowl. Add chopped garlic along with coriander. Season with salt, oregano and ground cumin. Add vinegar and lemon juice. Add avocados smoothly, rectify seasoning and emulsify with oil. Decorate with green chili rings and coriander leaves.
Source: Recetas de Chile App / Marca Chile
Author: Álex Manríquez