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Why consume the Fresh Wakame seaweed in salt?

In this section we are going to explain why the Fresh Wakame Seaweed in Salt (Undaria Pinnatifida) is one of the best options to consume this "sea vegetable", because when salted once harvested, it hardly suffers any process, keeping all its properties intact

From Algas de Galicia we will give you all the information and keys you need to start preparing and consuming this product, because we are pioneers in seaweed

As well as the best value for money on the market in seaweed

For its taste and smell

• Mild sea flavor, but not as intense as other seaweeds, it will give us a touch of seafood or fish but complemented with the rest of the ingredients. It has a mild smell like crustaceans

Its characteristic texture and shape

• With a long, laminated leaf shape, a certain waviness and a small root, it reaches on average between 1 meter and 1.5 meters.
• It has a long leaf shape, a certain waviness and a small root, it reaches on average between 1 meter and 1.5 meters
• It has a soft and malleable texture in the natural state.

Health properties

• The Wakame seaweed is a sea vegetable with macrobiotic qualities that are very beneficial to 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.
  • It has a high water content
  • They contain between 6 and 10 times more calcium than milk. Preventing osteoporosis and helping to have strong and healthy bones.
  • It has high concentrations of calcium
  • It has high concentrations of iodine, B vitamins (especially B1 and B12), iron and folic acid (highly recommended for people with anemia and pregnant women, as they help to make up for these deficits)

How to use Fresh Wakame in Salt in the kitchen

• Fresh wakame in salt: wash or soak to remove excess salt to taste. Use as another vegetable, being very versatile for any type of recipe: broths, rice, scrambled eggs, pastas, stews, etc.
• Wakame in salt: wash or soak to remove excess salt to taste
• It is ideal for salads: both raw and lightly cooked, providing texture and intensity

Formats we recommend

• Dried: it is soaked for 5-10 minutes in warm water, then it can be consumed either raw or cooked in a recipe. Click on the link to access the format: Click here.
• Canned: in serve and ready format, open the can, empty the remaining liquid and add or consume instantly. Easy and simple. Click on the link to access the canned format: Click here.
• Pickled: to open and serve, use as an accompaniment with 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 Fresh seaweed in salt

If you want to know more about the nutritional value of seaweed, you can click here.