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Bio / Ecological
Laminaria ochroleuca
Brownish-yellowish-brown algae, it reaches 2.5m in leaf and can live up to 10 years
Organoleptic properties:
How to use:
Fresh in salt: Wash in warm water several times, removing the salt, before eating
Fresh in salt: Wash in lukewarm water several times, removing the salt, before consumption
Dried: Rehydrate in warm water for 10 minutes or cook for 30-40 minutes (no need to rehydrate if used in cooking water)
Cooking: Once salt is removed or rehydrated use as a fresh vegetable. Ideal in stews, soups, broths, stews. Use the cooking water for soups, sauces. Also in salads, baked, fried. Use the leaves as pasta sheets to make lasagne
Potentiates the flavor of food by the effect of its high content of glutamic acid (umami flavor). It softens legumes making them more digestible.
Health:
It contains two sugars: fructose and mannitol, ideal for diabetics.
It is high in iodine, which helps to reduce the risk of heart disease
Its high iodine content favors the functioning of the thyroid gland, stimulates growth hormones and improves mental agility, among other health benefits
Noted for its potassium, calcium and iodine. Low in fat.
