Why consume canned Kombu seaweed?
From Algas de Galicia we are going to explain why canned Kombu seaweed (Laminaria ochroleuca) is a vegetable with infinite possibilities in our kitchen and how to introduce it in our recipes
We will give you all the information and recommendations on how to start preparing and consuming kombu seaweed, because we are pioneers in seaweed since 1996
As well as the best quality-price ratio on the market in seaweed, because we are producers
For its taste and smell
- Intense taste of marine product, with a touch of iodine and a slight smoked
- Umami (Contains glutamic acid that enhances the flavor of the ingredients of the dish).
Their characteristic texture and shape
- Appearance: Kombu seaweed belongs to the so-called brown algae. It is formed by a thick and flat leaves (it can reach up to 2.5meters).
- It has a soft and malleable texture in its natural state
Health properties
- The Kombu seaweed is a sea vegetable with macrobiotic properties very suitable for humans. Its consumption is increasing exponentially due to its low caloric intake and high fiber content, being a very beneficial product for fat loss and providing nutrients to our diet
- This seaweed stands out for its high amount of water. Being anti-inflammatory and antioxidant, as well as helping to prevent problems such as constipation
- Source of fiber with prebiotic effect and other substances with antioxidant power, helping our digestive system
- Among its nutrients highlights its content in proteins, as well as the contribution of different minerals: iodine, magnesium, potassium, iron and calcium of vegetable origin, especially useful in vegan and vegetarian diets
- Low in fats and sugars, recommended in weight loss diets due to its satiating power
- Reduces uric acid in the body and prevents associated problems
How to use it in the kitchen
- Kombu CANNED: Open the can, empty the remaining liquid, or use it to flavor our recipe (easy and simple). Ready for fresh consumption or to add to all kinds of recipes
- Potentiates the flavor of your recipes due to its high content of glutamic acid (umami)
- Helps in the cooking of the rest of vegetables, making them more digestible.
Formats we recommend
- Dried: it is soaked for 10 to 15 minutes in warm water, at which time it can be consumed either raw or cooked in a recipe. Using the Kombu as a vegetable more, being very versatile for any type of recipe: broths, soups, stews, rice, scrambled eggs, pasta, stews, etc.: To access the format: Click here.
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- Freshed in salt: Recommended for being one of the most natural ways, since salt is applied as soon as it is washed, so it remains in its original state. Click on the link to access the format in trays: Click here.
- Pickled: to open and serve, use as an accompaniment to different recipes: stews, rice dishes, meats, salads, etc. Click on the link to access the format: Click here.
- In seasoning: ideal for seasoning our dishes, both those that are already prepared, as to give flavor during cooking: pasta, omelets, stir-fries, salads. It can replace salt: Click here:
In Algas de Galicia we want to help and advise you about the world of seaweed, on this website you will find all the information, properties and characteristics of this "sea vegetable". Do not stay with the doubt and ask us: recipes, characteristics, formats, etc. and we will help you to solve it
E-mail: CONTACT
WhatsApp: 653065631 - 600257519
