Kombu, a brown seaweed, is widely used in Japanese cuisine. Add kombu to sauces, mix it with vegetables, rice, beans and grains, to the soup, dashi (Japanese broth) and stews, or drink it as a tea. Add the powder to cake batter, bread, (savory) pies, or as a seasoning for dishes, salad dressing and marinades.
Ingredients: Seaweed dried * (Laminaria digitata / fingerweed) * Of organic origin
Store at room temperature in a dry and dark place. Once opened, store in an airtight container and consume before the ‘best before’ date on the packaging.
Nutritional values per 100 g:
Energy: 122 kcal / 510 kJ,
Fat: 2 g (of which saturated 0.3 g)
Carbohydrates: 3.12 g (of which sugar 0.007 g)
Fiber: 29.5 g
Protein: 14.23 g
Salt: 4.6 g
Allergens: May contain traces of crustaceans and molluscs
This product is certified organic and harvested sustainably. Samples are tested for heavy metals, pesticides and herbicides, radioactivity and microbiological pollution.
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 thyroid hormone production and normal thyroid function.