Kombu (Kelp)

Laminaria digitata



Kombu (Kelp): High in Calcium and Magnesium, this seaweed is highly recommended to keep the bones in good form. Organic Irish Seaweed products harvested and used in food preparations by Bia Farraige Árann, Organic Seaweed Products, County Galway, Irelan
  • High in Calcium and Magnesium, this seaweed is highly recommended to keep the bones in good form.
  • The Alginate and Agar present in all Laminaria species help the stomach and colon functions.
  • The high Iodine content makes it a great ingredient for helping a slimming diet.
  • The taste of this seaweed is quite acceptable.
  • When cooked with legumes (beans, peas, etc.) it will neutralise the formation of unwanted air in the stomach.
  • Once cooked in sauces or soups it will be very difficult to distinguish this seaweed taste from any other green vegetable.
  • Laminaria is a concentrated natural Umami source, able to enhance the flavour of the food without need to add any salt or stock cube.

Typical analysis

Protein8-14%
Fat1%
Carbohydrates48%
Vitamin C12-18 ppm
Vitamin B15 ppm
Vitamin B222 ppm
Vitamin B334 ppm
Vitamin B120.6-0.12 ppm
Laminarine0-18%
Mannitol4-16%
Calcium12,400-13,200 ppm
Iodine800-5000 ppm
Iorn50-70 ppm
Magnesium6,400-7,860 ppm
Manganese1-16 ppm
Sodium2-5.2%
Heavy metals < 3 ppm