Kombu, a brown seaweed, is widely used in Japanese cuisine.
Ingredients: Seaweed dried * (Laminaria digitata / fingerweed) * From organic origin
Add kombu to sauces, mix it with vegetables, rice, beans and grains, to soup, dashi (Japanese broth) and stews, or drink it as a tea. Add the powder to cake batter, bread, (savory) cakes, or as a seasoning for dishes, salad dressing and marinades.
General: The recommended dose is about 5 grams of seaweed per day.
ADDITIONAL INFORMATION / ALLERGENS
Store at room temperature in a dark and dry place. Once opened, store in an airtight container and consume by the "best before" date printed on the package.
The seaweed may contain traces of molluscs, crustaceans and fish and may contain small natural materials from the sea. The white color that can appear on the seaweed comes from the salt in the seaweed and ensures natural preservation.
This product is certified organic and sustainably harvested, samples are tested for heavy metals, pesticides and herbicides, radioactivity and microbiological contamination.
Kombu is a source of iodine, calcium, potassium, magnesium, iron, sodium, chromium, protein, mannitol, phosphorus, alginate, fucoidan, laminarin, carotene, germanium, phytohormones, and vitamin A, vitamin C, vitamin D, vitamin E, vitamin K and vitamin B complex. It is a source of dietary fiber. It is also an excellent source of glutamic acid, an amino acid responsible for umami, the Japanese word used for one of the five basic flavors, in addition to sweet, sour, salty and bitter. Kombu contains iodine.
Iodine contributes to:
# normal cognitive function,
# a normal energy-yielding metabolism,
# the normal functioning of the nervous system,
# the maintenance of normal skin and
# normal production of thyroid hormones and normal thyroid function.
|NUTRICIONAL VALUE FOR 100 gram |
|Energy ||122 Kcal / 510 KJ |
|Protein ||14,23 g |
of which sugars
|3,12 g |
of which saturated
|2 g |
|Fibers ||29,5 g |
|Salt ||4,6 g |