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Like a giant oak leaf, it grows on the coasts of Galicia and can measure 1.5 m. Rich in calcium, iodine, proteins, and fiber, it is one of the most suitable for consuming raw in salads, and for starting in cooking with seaweed, due to its great versatility: in soups, rice, with other vegetables, baked, simply boiled, in pie fillings, etc.
- Raw: Chop and soak for 15 min, clean if there are shell remnants and add to the salad.- Cooked: Boil for 20 minutes with soup, vegetables, potatoes, rice, oats, millet, polenta, semolina, etc. Also Sautéed: with onion for pasta, pies, pizzas, quiches, etc- Steamed: Delicious as a side dish for vegetables.Wild Atlantic seaweed from deep waters with a delicate flavor. Rich in highly digestible proteins, minerals (exceptional calcium content), magnesium, phosphorus, iodine, and fiber.
100 g = accompaniment for 20 servings
Like a giant oak leaf, it grows on the coasts of Galicia and can measure 1.5 m. Rich in calcium, iodine, proteins, and fiber, it is one of the most suitable for consuming raw in salads, and for starting in cooking with seaweed, due to its great versatility: in soups, rice, with other vegetables, baked, simply boiled, in pie fillings, etc.
- Raw: Chop and soak for 15 min, clean if there are shell remnants and add to the salad.- Cooked: Boil for 20 minutes with soup, vegetables, potatoes, rice, oats, millet, polenta, semolina, etc. Also Sautéed: with onion for pasta, pies, pizzas, quiches, etc- Steamed: Delicious as a side dish for vegetables.Wild Atlantic seaweed from deep waters with a delicate flavor. Rich in highly digestible proteins, minerals (exceptional calcium content), magnesium, phosphorus, iodine, and fiber.
100 g = accompaniment for 20 servings
