You should be getting more seaweed in your diet. That’s the takeaway from a new scientific article published in the journal Phycologia, that says it doesn’t take a lot to reap the benefits.

In the article, researchers from the University of Southern Denmark say that adding seaweed to processed foods like frozen pizzas, hot dogs, and dried pasta could help reduce instances of heart disease.

They also argue that swapping salty-tasting seaweed for traditional sodium salt can help lower blood pressure, and that dried and granulated seaweed can be swapped for some flour used to make dry pasta, bread, and snack bars.

It sounds a little extreme, but experts say they’re on to something.

“Seaweed is very good for you — it has the full mineral profile,” Toronto-based nutritionist Theresa Albert, author of “Ace Your Health,” tells Yahoo Health.

Among the nutrients included in seaweed: Vitamins A and C, potassium, magnesium, and iodine, which helps with your thyroid function. And they can have a big impact on your health.

“There have been some studies that link consumption of this ‘superfood’ to reducing the risk of breast cancer, decreasing inflammation, preventing obesity, improving fertility — the list goes on,” certified dietitian-nutritionist Lisa Moskovitz, RD, CEO of NY Nutrition Group, tells Yahoo Health.

The paper’s lead author Ole G. Mouritsen, PhD, says in a press release that it doesn’t take a lot of seaweed to reap the benefits: He recommends eating up to 10 grams (less than a tablespoon) of dried seaweed a day.

There are several different types of seaweed that you can eat, but their nutritional makeup is similar. Dried versions include nori and kelp, powdered versions include spirulina, and fresh versions include wakame or kelp.