Kombu seaweed grown in Galicia. Ideal when cooked with cereals, vegetables and soups. Adding kombu, pulses cooking time is reduced. Makes them less flatulencer as well as more digestive. Kombu seaweeds are rich in glutamic acid (amino acid responsible for umami taste) and boost food flavors. It has remarkably nutritional properties. Rich in iodine, iron, magnesium, calcium, phosporus and zinc. Proteins, carbohydrates and dietary fiber. Low-fat. Among vitamins, stands out B9 (folic acid) intake.
Laminaria ochroleuca. Grown in Galicia.
Hydrated: dip in water with a pinch of salt 15 minutes. When hydrated raises its dry weight by 6. Cooking: 45 minutes approximately. Very appreciated in the preparation of legums since it reduces its cooking time and combined well with their flavors ..
Keep in a cool and dry place.
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