Okinawa Kombu algae (kelp) 50g, organic

KM14.90

Tax included

KOMBU (Laminaria japonica) is a dark algae that grows in the ocean depths. It is sliced and is a great addition to cooked or steamed vegetables and can also be fried in deep oil. It is added in the cooking of legumes to make them easier to digest.

Description
Product Details

Directions for use: Wash the raw algae thoroughly with running water and boil for 15 minutes. Then drain and rinse well and throw away the remaining cooking water. A piece of kombu algae 5-6 cm long should be added to the legumes when cooked to make them easier to digest. For soaking algae, cut and cook with vegetables after soaking for 40 minutes.

Average nutritional values per 100 g / ml

Energy value 871 kJ / 210 kcal

Fat 3.0 g

..of which saturated fatty acids 1.1 g

Carbohydrates 21.5 g

..of which sugars 0.0 g

Protein 7.8 g

Salt 6.5 g

Special Attributes: Organic

Storage instructions:

In a dry and cool place
Store in a dark place

Ingedrients: kombu algae from organic farming. Seaweed is a product of the sea and therefore may contain traces of food from the sea.

Important note: seaweed contains high amounts of arsenic which can be hazardous to health, so it is of great importance to follow the above mentioned method of preparing algae for direct consumption or further meal preparation. Kombu algae contains high amounts of iodine, so daily use should be avoided.

Best used up to: printed on packaging.

Storage conditions: Store in a dry, dark and cool place.

Reference 1925

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Okinawa Kombu algae (kelp) 50g, organic

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