Organic dried seaweed KOMBU, flakes

The product is made from the edible seaweed Kombu (Laminaria ochroleuca). Seaweed of European origin, dehydrated and chopped. Raw seaweed is dehydrated at low temperatures.

Purpose
Kombu is traditionally used to flavour water used in stews, soups, rice, casseroles and sauces. It has thickening properties, which are very useful for making sauces.

Properties
– Source of iodine
– Sugar-free
– Low in fat
– Source of magnesium and potassium
– Smell and taste: sea water and slightly smoky smell, iodised taste.
– Appearance: yellowish brown seaweed. The white colour that can appear on algae comes from salts, which act as a natural preservative.
– Texture: fleshy, crisp.

Approximately 50 mg of dried kombu contains 150 μg of iodine.
It is recommended to monitor the iodine content of the final product.

Suitable for the general public, except infants and young children (1-3 years). Suitable for vegans and vegetarians.

Recipe – Braised lentils with kombu
Ingredients:
– 250 g lentils
– 1 clove garlic
– 2 small carrots
– 120 g onion
– 10 g dehydrated Kombu
– 2 ripe tomatoes
– 100 g tomato puree
– 75 g olive oil
1 bay leaf
– 1 tsp sweet paprika
– 1 l vegetable stock
– Additional water as needed (1 part lentils need 2½ parts water total)

Preparation
-rinse the lentils;
-peel and wash the carrots, tomatoes, onions, garlic, finely chop;
-fry the garlic in hot oil, add chopped onion, diced carrot, dehydrated Kombu, chopped tomatoes, tomato puree and paprika, stir-fry;
-pour the lentils and vegetable broth and cook for about 30-40 minutes.
-Serve in a deep dish or bowl.

Let food be your medicine!

NOTE. The information provided here should not be interpreted as advice for treatment or other health problems. We encourage you to make decisions about your personal health by considering different sources of information.