Kombu seaweed
  • Kombu seaweed
  • Kombu seaweed
  • Kombu seaweed
  • Kombu seaweed
Kombu seaweed
Kombu seaweed
Kombu seaweed
Kombu seaweed

Kombu seaweed

3.15€
Tax included

Brown algae, common in Galicia, it inhabits deep and rocky waters, creating marine forests in calm sea areas. It’s both tough and large, 

with a mild flavour. You can enjoy this exquisite product in an infinite number of ways, including boiling it for stews or baking it for empanadas.

This product is presented in a 100% plastic-free and compostable bag, with a built-in zip so to help it maintain all its properties.

Select Quantity
1 Item
1 Item x 3.15€ / Item = 3.15€

  • Description
    • Description

    Kombu seaweed (Laminaria) belongs to the brown seaweed family. It lives underwater and shelters from the sun, usually living for many years.

    It’s rich in vitamins A, D, C, B2, B3, B9 and B12. It’s also high in fibre and mineral salts (iron, potassium, selenium and calcium, among others).

    Preparation:

    Smooth flavour. Clean if there are any shell remains.

    When cooking with pulses (lentils, chickpeas, etc.), boil for 1 hour or 20 minutes in a pressure cooker. For soups, vegetables, stews, omelettes, empanadas: pre-bake for 5 mins at 200°C, without soaking, or add it to a very hot pan.

    Nutritional information: (Per 100 g of product):

    - Energy value 1017 kJ/243 kcal.

    - Fat 0.1 g
    of which saturates <0.1 g

    - Carbohydrate 35.9 g
    of which sugars <0.5 g

    - Dietary fibre 30.5 g

    - Protein 9.3 g

    - Salt 2.37 g

    - Contains Iodine (bioavailable*) 1060 micro/g
    *Analysis by the University of Santiago (USC)
    Maximum intake: 0.5 g of Kombu per person per day.

    Store in a cool, dry place. Once opened, store in a closed bag.
    A bag of 50 g of kombu is equivalent to 500 g of fresh algae
    Algae dried at low temperatures (< 42ºC)

Kombu seaweed (Laminaria) belongs to the brown seaweed family. It lives underwater and shelters from the sun, usually living for many years.

It’s rich in vitamins A, D, C, B2, B3, B9 and B12. It’s also high in fibre and mineral salts (iron, potassium, selenium and calcium, among others).

Preparation:

Smooth flavour. Clean if there are any shell remains.

When cooking with pulses (lentils, chickpeas, etc.), boil for 1 hour or 20 minutes in a pressure cooker. For soups, vegetables, stews, omelettes, empanadas: pre-bake for 5 mins at 200°C, without soaking, or add it to a very hot pan.

Nutritional information: (Per 100 g of product):

- Energy value 1017 kJ/243 kcal.

- Fat 0.1 g
of which saturates <0.1 g

- Carbohydrate 35.9 g
of which sugars <0.5 g

- Dietary fibre 30.5 g

- Protein 9.3 g

- Salt 2.37 g

- Contains Iodine (bioavailable*) 1060 micro/g
*Analysis by the University of Santiago (USC)
Maximum intake: 0.5 g of Kombu per person per day.

Store in a cool, dry place. Once opened, store in a closed bag.
A bag of 50 g of kombu is equivalent to 500 g of fresh algae
Algae dried at low temperatures (< 42ºC)