Laminaria ochroleuca FLAVOR Iodized and slightly smoked. TEXTURE Fleshy and slightly cartilaginous. NUTRITIONAL VALUE High fiber content. Low fat content. No sugar. High content of vitamin B9 (folic acid). High content of: Calcium (Ca), Magnesium (Mg), Iron (Fe) and Iodine (I). Source of Phosphorus (P) and Zinc (Zn). USES IN THE KITCHEN Toasted: Baked and crushed in a mortar, it can be used as a seasoning. Boiled: As a side dish or bed in fish or meat dishes. As an ingredient in the preparation of stews, rice dishes, soups. It has thickening capacity, a very useful quality in sauce preparation. The cooking water is excellent in soups, broths, rice dishes, etc.