Why consume fresh kombu seaweed in salt?
From Algas de Galicia we are going to explain why Kombu seaweed (Laminaria ochroleuca) gives us the properties of this sea vegetable in its fresh format, with all its properties, from the sea to your table
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: fresh kombu seaweed in salt 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
- Fresh Kombu seaweed in salt is a sea vegetable with macrobiotic properties that are 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
- In dehydrated form: rehydrate between 10 and 15 minutes or cook between 30 and 40 minutes (no rehydration necessary if it is to be used in cooking)
- 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, pasta, stews, etc.. Click on the link to access the format: Click here.
- Canned: in open and ready format, open the can, empty the remaining liquid and add it to a recipe or consume it fresh. Easy and simple. Click on the link to access the canned format: Click here.
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- Pickled: to open and serve, use as an accompaniment with different recipes: stews, rice, 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
If you are interested in other types of fresh seaweed in salt, visit our section Fresh seaweed in salt.
