Dried Kombu seaweed organic
Kombu, also known as kelp, is one of the most widely used seaweeds in the world. In Japanese cuisine, kombu is one of the main ingredients of dashi, the soup base used to make miso and other soups. However, kombu can also be cooked or deep-fried, or ground into powder and used as a seasoning.
Use of the kombu seaweed
To make a soup base, soak about 5 – 10 g of kombu per litre of water in warm but not boiling water for 10 minutes. Remove the Kombu before the water boils.
Caution: soaked/cooked they become 5 times larger than dried, so only use small amounts.
Healthy properties of seaweed
Seaweeds are very versatile and can be used as an ingredient in all kinds of dishes as well as for seasoning. In addition, seaweeds are very healthy as they contain many different nutrients and vitamins:
- They contain a lot of iodine. Even a small amount covers the daily requirement.
- Among other things, seaweed contains protein, soluble and insoluble fibre, vitamins B1 and B2, iron, manganese, copper, vitamin B12 and omega-3 fats.
- In smaller quantities they also contain vitamins A, C, E and K, folic acid, zinc, sodium, calcium and magnesium.
- Seaweeds contain antioxidants
Directions for eating seaweed
Seaweeds are naturally rich in iodine. Although iodine is very important for normal thyroid function, excessive intake can lead to thyroid dysfunction. Therefore, an average daily intake of no more than 0.2 mg iodine is recommended. The iodine content varies depending on the type of algae and the preparation method. Therefore, please pay attention to the information on the package.
May contain traces of crustaceans, shellfish and fish.
*from controlled organic cultivation