Duckweed - a potential "superfood" of the future.

From a humble dish in Southeast Asia to a "superfood" recognized in Europe, duckweed is emerging as a potential solution for food security and sustainable diets.

According to the Vietnam News Agency correspondent in Europe, although still relatively new in the West, duckweed has long been a familiar part of the cuisine of many Asian countries.

Now, after years of research, this tiny aquatic plant has been officially recognized as a fresh vegetable by the European Union (EU), paving the way for its appearance on European dinner tables.

Duckweed is not just an ordinary green vegetable. It is considered a "superfood" with impressive nutritional content. According to research from Wageningen University in the Netherlands, duckweed contains a high amount of protein, up to 45% when grown under optimal conditions. It is also rich in vitamins, minerals, and other nutrients.

A remarkable characteristic of duckweed is its extremely rapid growth rate. It can double in number in less than 48 hours.

This means that the yield per hectare of duckweed is superior to that of many other crops, including soybeans, a legume widely grown around the world .

With its superior nutritional value and productivity, duckweed is considered a potential solution to many global challenges. It can help reduce pressure on agricultural land, as it can thrive in a closed aquatic environment without the need for soil.

This is especially important in the context of shrinking arable land due to climate change and urbanization. Furthermore, growing duckweed has less environmental impact than many other crops.

They don't require much water and can help reduce carbon emissions associated with food production.

Despite its immense potential, bringing duckweed to market and making it widely available remains a significant challenge. Researchers and businesses are working to find ways to process, package, and preserve duckweed so that it can reach consumers conveniently and attractively.

One potential direction is to use duckweed in ready-to-eat dishes, such as pesto and ravioli, or combine it with other ingredients to create instant food products.

Restaurants also play an important role in introducing duckweed to the public through creative and appealing dishes.

With its outstanding nutritional benefits, productivity, and sustainability, duckweed is gradually establishing itself as a potential "superfood" of the future.

(VNA/Vietnam+)

Source: https://www.vietnamplus.vn/beo-tam-sieu-thuc-pham-tiem-nang-cua-tuong-lai-post1011362.vnp