The Atlantic fertilizes a garden that grows totally organic a food that has the iron of the lentils, the vitamins of the fruit, the fiber of the cereals and the proteins of the meat. The only problem is that you have to get wet to collect it. And that is precisely what the Galician Antonio Muiños, a pioneer in the research and exploitation of seaweeds, has been doing for more than a decade, a product that, despite its high nutritional value, has reached the kitchens of the great national chefs than to the Mediterranean diet. Its canned, dried or salted commercialization favors its incorporation into the daily dishes of Spanish families.
Leisure, health and quality of life magazine.
