IN Sabah, the marine algae known as Latok, or grape seaweed (scientifically termed Caulerpa Lentillifera), holds more than its traditional culinary value as a local ulam; it represents a significant health resource. Recent studies highlight the considerable potential of this nutrient-rich green algae, long incorporated into the diets of Sabahans.
NUTRITIONAL PROFILE
Latok is an excellent source of essential minerals such as iron, zinc, and calcium, as well as dietary fibre. However, its nutritional content can vary depending on factors such as the size of the algae, its growth environment, and the timing of its harvest.
Ongoing research continues to explore Latok's full nutritional potential, positioning it as a promising component for health-oriented diets.
DEMOGRAPHIC SUITABILITY
Current research underscores Latok's particular benefits for specific population groups, including pregnant women, adolescents, and teenagers, who may benefit from its high calcium content essential for growth and development.
DIETARY FIBRE BENEFITS
Beyond its vitamin and mineral content, Latok is also rich in dietary fibre, which supports digestive health and helps prevent constipation.
HEALTH PROTECTIVE PROPERTIES
Latok may also offer protective health benefits, such as cholesterol reduction and potential anti-cancer properties, making it a valuable addition to a balanced diet.
CULINARY CONSIDERATIONS
While traditionally consumed with local condiments like sambal belacan and soy sauce, it is advisable to moderate the use of such high-salt sauces to maintain cardiovascular health.
As the understanding of Latok's health benefits grows, it remains essential to balance traditional culinary practices with contemporary health insights for optimal well-being.
