The product is made from the edible seaweed Kombu (Laminaria ochroleuca). Seaweeds of European origin are dried and chopped. Raw seaweed is dehydrated at low temperature.
Kombu seaweed is traditionally used to flavour stews, soups, rice and sauces. It has thickening properties, which are particularly useful in sauces.
Features:
– iodine source
– Without added sugar
– Low fat content
– Magnesium and potassium source
– Aroma and taste: seawater and a delicate smoky smell, iodised taste.
– Appearance: yellowish brown seaweed. The white colouring that may appear on vetica comes from the salts, which act as a natural preservative.
– Texture: meaty and slightly crunchy
About 50 mg of dried kombu algae contains 150 μg of iodine. It is advisable to check the amount of iodine in the final product.
Suitable for everyone except babies and young children (1-3 years). Suitable for vegans and vegetarians.
Recipe – Braised lentils with kombu seaweed
Ingredients:
– 250 g lentils
– 1 clove garlic
– 2 small carrots
– 120 g onions
– 10 g dried Kombu seaweed
– 2 ripe tomatoes
– 100 g crushed tomatoes
– 75 g olive oil
– 1 bay leaf
– 1 teaspoon of sweet paprika
– 1 l vegetable broth
– Add more water if necessary (1 part lentil needs 2 ½ parts water).
Preparation – wash the lentils; – peel and wash the carrots, tomatoes, onion, garlic and chop finely; – fry the garlic in oil in a pot, add the chopped onion, diced carrot, dried Kombu, chopped tomatoes, tomato puree and paprika, fry; – add the lentils and vegetable stock and simmer for about 30-40 minutes. – serve on a deep plate or in a bowl. Let food be medicine!
NB! The information provided here should not be interpreted as a recommendation for treatment or other types of health problems. We recommend that you make personal health decisions after evaluating different sources of information.
