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Organic Kombu

994 in stock

5.90

Organic Kombu

Doypack 50 g

5.90

994 in stock

Kombu seaweed leaves, rich in iodine, potassium, and strongly remineralizing, are traditionally used in the cooking of legumes and as a base for the preparation of broths and soups to which they impart the characteristic glutamate (Umami) flavor. They also have a remarkable depurative effect, regulate intestinal activity and stimulate metabolism.

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CHARACTERISTICS

KOMBU (LAMINARIA DIGITATA) is a brown seaweed belonging to the Class Phaeophyceae. It is widespread in cold ocean waters and particularly abounds along the shores of the North Sea and North Atlantic.

NUTRITIONAL VALUES

ORGANIC KOMBU seaweed is particularly rich in Mineral Salts, including Iron, Calcium, Potassium, Magnesium and especially Iodine. It contains Alginic Acid (pectin-like sticky substance), Glutamic Acid (flavoring agent), and Laminarin (blood fat-reducing substance).

ORGANIC KOMBU seaweed contains two simple sugars (glucose and mannitol), which give it a characteristic sweetish taste. KOMBU seaweed is very useful for reactivating the metabolism, rebalancing it.

PROPERTIES

The beneficial effects of ORGANIC KOMBU seaweed are many they have detoxifying effect, strengthen the immune system, improve digestion and bowel function, have alkalizing effect, promote circulation and stimulate metabolism. They are an excellent remedy for colitis. They have laxative properties. They promote blood circulation and regulate blood pressure. KOMBU has emollient and tonic virtues.

ORGANIC KOMBU seaweed in particular is indicated for optimal supplementation of important micronutrients in the Daily Diet and especially in the Vegan and Vegetarian Diet, the Celiac Diet, and in Crudist diets.

HOW TO USE

It is often used in natural food for its technical function in cooking legumes as it makes them more digestible and prevents them from fermenting, counteracting the formation of air in the intestines. A small piece of KOMBU seaweed should be added, first in the soaking water. Another piece should then also be put into the cooking water of dried legumes (beans, lentils, peas, chickpeas etc.). Cooked with legumes, in fact, it enhances their flavor and nutritional properties,

Ideal for preparing broths and soups (complements and enriches the flavor of vegetable broth).  It is used to flavor seitan, to make miso soup tastier, to make excellent pate and to prepare typical macrobiotic dishes such as azuki with pumpkin and KOMBU. Great to enjoy in batter with squash blossoms.

SPECIFICATIONS

For HEALTHY, ECOLOGICAL and SUSTAINABLE food, we have chosen only ALGAE with these requirements: RAW/RAW, ORGANIC/ORGANIC, VEGAN, GLUTEN FREE

AVAILABLE FORMATS

ORGANIC KOMBU seaweed is also available in convenient Flake form.

 

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