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Sea lettuce flakes Organic 30 g

Item No.: 5023

Use these sea lettuce flakes to give extra flavor to hot and cold sauces, fish and shellfish dishes and barbecues. Add it at the end of the preparation.


Ingredients: 100% Seaweed (Ulva lactuca)

Allergens: May contain traces of shellfish

Also available in bulk packaging.

Store at room temperature in a dry and dark place. Consume before the ‘best before’ date on the packaging. Once opened, store in an airtight container.

Sea lettuce is a green, transparent algae that grows in a sheltered environment rich in nutrients. The sea lettuce attaches itself to rocks by means of a small adhesive root. The algae grows all year round on the coast of Finistere (French department, Brittany), and are mainly harvested in the spring, a season in which the sea lettuce is very tender. Fresh and salted it tastes perfect with a salad and / or raw vegetables. Cut into small pieces, it can be added to sauces, potatoes, vinaigrettes, and any dishes that contain fish and shellfish.

Ulva Lactuca is one of the algae containing the most minerals. It contains about 25 times more calcium than regular cabbage lettuce and 30 times more iron than spinach. Iron is necessary for the proper functioning of our body because it is involved in numerous enzymatic reactions, for the transport of oxygen, for the absorption of oxygen in the cells, etc.

Sea lettuce is high in fiber that helps improve digestion and bowel movements. It has a low fat content and mainly contains the polyunsaturated fatty acids that are essential for our functioning (omega 3 fatty acids, EPA). Sea lettuce is also high in antioxidants, as well as vitamins (such as provitamin A, B1, C, B5).

Nutritional values ​​per 100 g:

Energy: 206 kcal / 861 kJ,

Fat: 2.0 g (of which saturated 0.4 g)

Carbohydrates: 13 g (of which sugar 0 g)

Fiber: 34 g

Protein: 15 g

Salt: 5.1 g

EU / nonEU


Mosselen met kerstomaatjes, chorizo, knoflook en zeesla

Ingrediënten voor 4 personen:

  • 1 kg mosselen (zonder schelp)
  • 250g kerstomaatjes
  • 100g milde chorizo
  • 1 teentje knoflook
  • 30g boter
  • 30ml olijfolie
  • 15ml citroensap
  • 1 volle eetlepel geraspte citroenschil
  • 100ml witte wijn
  • 2 eetlepels Zeesla vlokken


Snij de kerstomaatjes doormidden. Snij de chorizo in fijne reepjes. Verwijder het schilletje van het knoflook en druk het teentje knoflook plat.

Verwarm de olie met de boter in een pannetje. Voeg knoflook en chorizo toe. Bak gedurende 2 minuten op een middelhoog vuur. Voeg de kerstomaten toen en bak nog een minuutje. Voeg de mosselen toe, het sap en de schil van de citroen, de zeesla en de witte wijn. Kook gedurende 5 minuten. Open de pan en controleer - door om te schudden - of alle schelpen open zijn;

- zo ja - dan zijn de mosselen klaar, - zo niet - laat ze dan nog even kort verder koken tot alle schelpen open zijn.  De kunst van het perfect mosselen koken is de korte kooktijd. Door de mosselen te lang te koken veranderen ze van een delicatesse in kleine gummi balletjes. Laat mosselen daarom ook niet meekoken in een gerecht maar voeg ze pas op het laatst van de bereiding toe. Serveer in kommen.

 Eet smakelijk!

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