FILIPINO FOODS 47 Various reports <strong>in</strong> the literature (35, 37, 48) <strong>in</strong>dicate that green seaweeds are fair to good sources <strong>of</strong> vitam<strong>in</strong>s A and B. A number <strong>of</strong> surface mar<strong>in</strong>e algae taken from the Pacific Ocean <strong>of</strong>f the coast <strong>of</strong> Wash<strong>in</strong>gton have been reported to conta<strong>in</strong>, <strong>in</strong> the fresh state, as much ascorbic acid as market oranges and lemons. However, an equal number <strong>of</strong> algae from the same locality showed low values <strong>of</strong> 1 to 9 milligrams <strong>of</strong> ascorbic acid per 100 grams <strong>of</strong> fresh material (42). The few tests we made on edible mar<strong>in</strong>e algae <strong>in</strong> <strong>Hawaii</strong> showed very low values for ascorbic acid. LIMU AALAULA (HAWAIIAN) Popoklo (I.), Sil<strong>in</strong>gsil<strong>in</strong>g (V.), (Codium Mulleri Klitz.) Popoklo, a dark green algae liked <strong>by</strong> both <strong>Hawaii</strong>ans and <strong>Filip<strong>in</strong>os</strong> (fig. 14, no. 3), usually grows rather far out on coral reefs and on exposed rocks where it gets at least mild surf. After be<strong>in</strong>g thoroughly washed <strong>in</strong> fresh water, it is eaten raw, usually with tomatoes. It is never cooked or blanched, for it becomes s<strong>of</strong>t and dis<strong>in</strong>tegrates quickly with heat. The ascorbic acid content <strong>of</strong> a specimen which had been kept <strong>in</strong> sea water <strong>in</strong> a refrigerator for 2 days after gather<strong>in</strong>g was found to be low-only 5 milligrams <strong>of</strong> ascorbic acid per 100 grams. LIMU MANAUEA (HAWAIIAN) Guraman (I.), Gulaman (V.), (Graci/aria corolopifolia [J. Ag.]) Limu manauea (fig. 14, no. 5), a smooth, branch<strong>in</strong>g seaweed <strong>of</strong> firm texture, varies <strong>in</strong> color from a brownish-p<strong>in</strong>k or red to almost white, apparently accord<strong>in</strong>g to the amount <strong>of</strong> sunlight it receives. It is eaten both raw and cooked. The <strong>Filip<strong>in</strong>os</strong> eat it with salt and tomatoes, either fresh or after dipp<strong>in</strong>g it <strong>in</strong>to boil<strong>in</strong>g water. They also comb<strong>in</strong>e it with tomatoes, onions, and v<strong>in</strong>egar. Large quantities <strong>of</strong> limu manauea are gathered at certa<strong>in</strong> seasons <strong>of</strong> the year. The seaweed, without be<strong>in</strong>g washed <strong>in</strong> fresh water, is dried <strong>in</strong> the sun and stored away for future use. When needed, the seaweed is soaked for a day, cleaned, chopped <strong>in</strong>to small pieces, and eaten with tomatoes and salt or with v<strong>in</strong>egar. An assay <strong>by</strong> the chemical method showed a sample <strong>of</strong> this species to be devoi.d <strong>of</strong> ascorbic acid <strong>in</strong> both the raw and cooked states. LIMU MANEONEO (HAWAIIAN) LIMU LIPEEPEE (HAWAIIAN) Tartariptip (I.), Layalaya (V.), (Laurencia-two species) Two species <strong>of</strong> Laurencia (fig. 14, no. 2) are liked <strong>by</strong> both <strong>Hawaii</strong>ans and <strong>Filip<strong>in</strong>os</strong>. These seaweeds are eaten raw with tomatoes, or, after hot water has been poured over them, they are comb<strong>in</strong>ed with mashed tomatoes and eaten cold. GAMET (I.) A dried product called garnet (fig. 14, no. 4) is used <strong>by</strong> some <strong>Filip<strong>in</strong>os</strong> <strong>in</strong> <strong>Hawaii</strong>. In normal times it is sent directly from the Philipp<strong>in</strong>es. It cannot be purchased at retail stores <strong>in</strong> Ha"raii.
48 FILIPINO FOODS Figure 15. Sesbania-two varieties, white and p<strong>in</strong>k. Tender pods and blossoms.
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