Kombu Seaweed Bio
Bio Organic farming production, which respects the environment and is free of pesticides and transgenic
Low in fat It does not contain more than 3 g of fat per 100 g (solid product) or 1.5 g of fat per 100 ml (liquid product)
Kombu Bio algae from Biocop are collected in Galicia. Ideal for cooking with cereals, vegetables and soups.
The cooking time of legumes is reduced by adding kombu. It makes them more digestive and less flatulent. Kombu seaweed is rich in glutamic acid (the amino acid responsible for the umami taste) and enhances the taste of food. They have remarkable nutritional properties. Rich in iodine, iron, magnesium, calcium, phosphorus and zinc. Source of protein, carbohydrates and dietary fiber. Low in fat Among the vitamins, its contribution of B9 (folic acid) stands out. Endorsement: CCPAE
It is recommended to immerse in water with a little salt for 15 minutes. When hydrated, it increases 6 times its dry weight. Cook: approximately 45 minutes. It is highly appreciated in the preparation of legumes as it reduces their cooking time and combines well with their flavors.
Keep in a cool and dry place.
Laminaria ochroleuca from Galicia.