How to use Organic Winged Kelp
Soak whole, simmer, fry or crush this into your favourite dishes. This whole leaf seaweed can be used as a vegetable or salad leaf. Especially good when soaked in warm water and used in salads and soups. It can be combined with fish, meat and veggies.
Ingredients:
Whole leaf winged kelp, or Atlantic Wakame, also known as Alaria esculenta
Allergies:
May contain traces of shellfish
Storage: Keep dry and sealed
Weight: 25g
Warning:
We recommend blanching before eating. Blanching kelp can reduce iodine content by up to 90%.
Too much iodine intake can affect the thyroid gland. Recommended daily allowance 0.15mg, upper limit 0.6mg.
Nutritional table:
| Type | Per 100g | Per serving (0.3 grams) |
|---|---|---|
| Energy (KJ) | 861 | 2.8 |
| Fats (g) | 2.2 | 0.01 |
| Carbohydrats (g) | 17 | 0.06 |
| inc. sugar (g) | 0.1 | 0 |
| Fibers (g) | 40.8 | 0.13 |
| Proteins (g) | 10.1 | 0.03 |
| Salt (g) | 3.5 | 0.01 |
| Iodine (mg) | 46.4 | 0.15 |
| % DRI (0.15mg) | 99% |
