{"id":69264,"date":"2017-09-14T12:14:08","date_gmt":"2017-09-14T10:14:08","guid":{"rendered":"https:\/\/gastronomicament.cat\/algues-les-verdures-del-mar"},"modified":"2017-09-14T12:14:08","modified_gmt":"2017-09-14T10:14:08","slug":"algues-les-verdures-del-mar","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/de\/algues-les-verdures-del-mar","title":{"rendered":"Algues: les verdures del mar"},"content":{"rendered":"<blockquote><p><em>Article de Fernando Sapi\u00f1a, professor de Qu\u00edmica Inorg\u00e0nica i investigador de l\u2019Institut de Ci\u00e8ncies dels Materials de la Universitat de Val\u00e8nci<\/em>a<\/p><\/blockquote>\n<p>El meu primer contacte amb les algues va ser a la platja. Normalment eren una lleu mol\u00e8stia a l\u2019hora de nedar, per\u00f2, en ocasions, quan hi havia una plaga, evit\u00e0vem la platja per la pudor de les algues dipositades a la sorra que es podrien al sol. La primera vegada que vaig menjar algues va ser en un japon\u00e8s, probablement en dos plats: rotlle de sushi (makizushi) i una amanida d\u2019algues i cogombre.<\/p>\n<p>Les algues s\u00f3n un grup heterogeni d\u2019organismes constitu\u00efts per c\u00e8l\u00b7lules amb nucli que realitzen la fotos\u00edntesi. Normalment viuen en medis aqu\u00e0tics, encara que unes poques esp\u00e8cies van colonitzar terra ferma, i n\u2019hi ha d\u2019unicel\u00b7lulars i de pluricel\u00b7lulars. Les algues marines s\u00f3n algues pluricel\u00b7lulars que creixen en totes les zones costaneres de la Terra, independentment del seu clima, i \u00e9s molt probable que formessin part de la dieta dels humans que vivien en aquestes zones des de l\u2019antiguitat. En la seva majoria se subjecten al fons mar\u00ed, per\u00f2 algunes se subjecten a la superf\u00edcie d\u2019altres organismes i algunes altres suren en l\u2019aigua. En l\u2019actualitat, constitueixen un recurs diet\u00e8tic important en molts pa\u00efsos d\u2019\u00c0sia, sobretot a la Xina i el Jap\u00f3, per\u00f2 no als pa\u00efsos occidentals.<\/p>\n<p>El color de les algues dep\u00e8n dels pigments que contenen. Totes les esp\u00e8cies d\u2019algues contenen clorofil\u00b7la, un pigment verd, per\u00f2, a m\u00e9s, nombroses esp\u00e8cies contenen d\u2019altres tipus. En les algues de color vermell estan presents les ficobilines, que les tinten de tons vermells, ataronjats i blaus. D\u2019altra banda, les algues de color marr\u00f3 contenen fucoxantina i relativament poca clorofil\u00b7la.<\/p>\n<p>Entre el 70 i el 90% del pes de les algues fresques correspon a l\u2019aigua que contenen. La composici\u00f3 de la part seca varia bastant, per\u00f2 compr\u00e8n entre un 45 i un 75% d\u2019hidrats de carboni, entre un 7 i un 35% de prote\u00efnes, i menys d\u2019un 5% de greixos, juntament amb quantitats menors de minerals i vitamines.<\/p>\n<p><strong>Introduir-les lentament en la dieta<\/strong><\/p>\n<p>Pel que fa als hidrats de carboni, s\u2019hi troben sucres, fibra soluble i fibra insoluble, per\u00f2 molts d\u2019aquests compostos difereixen dels que componen les plantes terrestres, i varien entre les diferents varietats d\u2019algues. Per exemple, en el cas de la fibra diet\u00e8tica soluble, que es troba entre les c\u00e8l\u00b7lules de les algues marines i les uneix, tenim agar, carragenats i alginats. S\u00f3n subst\u00e0ncies que representen el mateix paper que les pectines en les plantes. En el cas de la fibra insoluble, predomina la cel\u00b7lulosa. I cal destacar que les algues tenen, en general, un contingut en fibra molt superior al de verdures i fruites. La nostra flora intestinal no es troba adaptada per a descompondre alguns dels hidrats de carboni presents en les algues. \u00c9s per aix\u00f2 que, si es volen introduir en la dieta, es recomana fer-ho lentament per donar temps a l\u2019adaptaci\u00f3. Aix\u00ed, \u00e9s raonable menjar petites porcions d\u2019algues amb regularitat, en lloc de grans porcions de tant en tant. Es recomana un consum diari d\u2019entre cinc i deu grams de pes sec d\u2019algues.<\/p>\n<p>El contingut en greix de les algues \u00e9s baix i pot variar entre l\u20191 i el 5\u2009%, depenent b\u00e0sicament de l\u2019esp\u00e8cie d\u2019alga i, dins de cada esp\u00e8cie, del lloc on creix i de l\u2019\u00e8poca de l\u2019any. Per\u00f2 la caracter\u00edstica distintiva de les algues \u00e9s que els greixos poliinsaturats constitueixen entre el 30 i el 70\u2009% del contingut total de greix, i s\u2019hi troben \u00e0cids grassos molt poliinsaturats. De fet, els \u00e0cids grassos omega-3 que es troben en els peixos i els mariscs no s\u00f3n produ\u00efts per aquests organismes, sin\u00f3 que els obtenen a partir d\u2019algues.<\/p>\n<p><strong>Les algues es poden conrear<\/strong><\/p>\n<p>Una altra caracter\u00edstica distintiva entre les algues i les plantes conreades \u00e9s el seu contingut en minerals, que \u00e9s de mitjana deu vegades superior al de les plantes terrestres. Els minerals primaris s\u00f3n el iode, el calci, el f\u00f2sfor, el magnesi, el ferro, el sodi, el potassi i el clor. A m\u00e9s, contenen molts oligoelements importants, com el zinc, el coure, el mangan\u00e8s, el seleni, el molibd\u00e8 i el crom. Cal indicar que el contingut en minerals varia significativament d\u2019una esp\u00e8cie a una altra.<\/p>\n<p>Les algues es poden conrear en grans quantitats en els mars i els oceans de manera sostenible i, per aix\u00f2, es considera que, en el futur, arribaran a constituir una proporci\u00f3 important de la ingesta d\u2019aliments a nivell mundial i pal\u00b7liaran el problema de la fam. No obstant aix\u00f2, per aconseguir-ho es requereix la recerca i el desenvolupament de nous m\u00e8todes i tecnologies per al cultiu, la collita i el processament de les algues marines, aix\u00ed com una planificaci\u00f3 que els faci efectivament sostenibles.<\/p>\n<pre>Publicat a la\u00a0<a href=\"https:\/\/metode.cat\/revistes-metode\/seccions\/la-ciencia-a-taula-seccions\/algues-verdures-mar.html\">revista M\u00e8tode<\/a>.\u00a0Fotografia: Jos\u00e9 Luis Iniesta<\/pre>\n<p><!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Article de Fernando Sapi\u00f1a, professor de Qu\u00edmica Inorg\u00e0nica i investigador de l\u2019Institut de Ci\u00e8ncies dels Materials&hellip;<\/p>\n","protected":false},"author":1,"featured_media":59070,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1050,1476],"tags":[],"coauthors":[],"class_list":["post-69264","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat-es-de","category-reportatges-i-novetats-de"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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