A Madrid-based team of scientists is hoping to make unhealthful foods, like burgers and hot dogs, more healthful by adding a bit of seaweed, a nutrient-rich staple that is widely used in Japanese and other Asian cuisines.

The group is still looking at what happens to taste and texture when they “replace some of the fat and salt content with dried and powdered seaweed,” reports Carolyn Beans.

They started with three species of seaweed — sea spaghetti, wakame and nori — all of which are already used and enjoyed in saladsmiso soup and sushi rolls.

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