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Recipes and suggestions

With the variety of food you can find in BioBrots recommend a series of recipes and tips for a good and optimal consumption


The algae, the food of the future

The algae, the marine plants that provide us with alkalising minerals, fiber, vitamins and also a great purifying power of the blood and intestines. Since ancient times there are several coastal regions (Japan, China, Norway, the French Atlantic coast ...) that habitually consume algae. Its habitat is the sea and they are nourished by their nutrients and their waters, making them special so tasty as well as nutritional properties. Its most outstanding minerals and properties: • Iode ; a great depurative and activator of the metabolism • Calcium ; woman strength and structure to the bones • Magnesium ; It nourishes the muscles and balances the nervous system • Potassium ; Diuretics and depuratives. • Fiber, especially soluble ; helping to improve the problems of intestinal transit, altered intestinal flora, acidity of the stomach, ulcers, gastritis, cholesterol ... but also help to lose weight as they are satiating and provide few calories when they are poor in fat and glucids. One of its great virtues that differentiates them from many other foods is the ability to capture heavy metals and toxic substances accumulated in the body thanks to its richness in chlorophyll and Iodine. We can not save ourselves from these contaminations, because we find them so much in the rainwater as products of hygiene, food ..., it is one of the important causes of health problems, especially related to the nervous system , because they accumulate among other organs in the brain, causing chronic fatigue, cognitive alterations, lack of memory, imbalances of neurotransmitters, neuromuscular dysfunctions ... So, only a small corner of the plate where there are algae will provide us with extraordinary benefits. There are different varieties giving a nutritional and organoleptic characteristic to each one: • Words: Especially rich in iron and very remineralizing. It is one of the most delicious and for that reason, it is used quite well in the bakes with character such as croquettes, clams, cannelloni ... Its cooking is about 30 minutes and its volume can increase 5 times more to dehydrated. • Wire: Especially indicated for digestive and circulatory problems due to its natural sugars and soluble fibers. Her taste is sweeter than hiziki and her tender texture. It is used in sautéed vegetables, pasta, in the soup ... Its hydration is simply soaking 20 minutes in water. • Cochayuyo: Recommended especially for constipation, cholesterol and diets to lose weight thanks to its rich fiber wealth. It provides all essential amino acids as a good source of plant protein. It is necessary to monitor in case of hypertension unlike other algae, because it is richer in sodium. Its taste is original, it combines between the sweet and the sea with a spongy texture making it ideal for stews, creams and rice. Soak it 10 minutes in water and it will be ready for its use. • To: Of the richest beta carotenes, making it ideal for improving eyesight and skin. Its taste is soft and it can be used to make the Sushi as in spicy flakes on salads, rice ... • Wakame: Especially indicated to decrease hypertension and also to improve blood condition. A sweet seaweed on the palate, gelatinous and tender texture. It is soaked for 20 minutes and can be used in salads such as creams, vegetable sauteurs, vegetable pâté ... A great accompaniment can be the Wakame sautéed with garlic, pepper and Teriyaki sauce. Once hydrated, it increases its volume 10 times. • Kombu: Especially recommended for diabetes as it helps improve glycaemia. It also extends the fibers making them more digestible and thus diminish the digestive gases and digestions when consuming vegetables and vegetables rich in fibers. It is a seaweed with character, as well as texture, being hard, cartilaginous and quite marine. Its cooking is long, being about 45 minutes on average. It is recommended to incorporate it during the cooking of legumes, broths, long stews ... so as to improve their digestibility to increase the taste of these foods. • Dulse: Indicated above all in cases of anemia because it is rich in iron and if it is used too crude it is also in vitamin C (improves the absorption of iron). You have a good amount of beta carotene being beneficial for skin and sight problems. Its hydration is 5 minutes and can be used as raw in salads as sauteed with other foods. A good appetizer can be sweetened with tender onion, apple, dessert and salad with vinegar vinegar Umeboshi and tahin (look at the previous article of the Umeboshi plum) • Sea spaghetti: It is also one of the richest algae in Ferro and Calcium. Your taste is soft and you just need to be soaked 30 minutes. It can be used in salads, sautéed with parsley and garlic, to make pâté vegetal ... Agar-agar: Of the most common algae