KOMBU seaweed in the SAVING PACK of 500 Grams.

Quality meets convenience! Saving packaging allows you to buy a quality product at a super affordable price.

CHARACTERISTICS

KOMBU (LAMINARIA DIGITATA) is a brown seaweed belonging to the Class of the Feoficeae. It’s spread in the cold ocean waters and it abounds especially along the shores of the North Sea and the North Atlantic.

NUTRITIONAL VALUES

KOMBU seaweed is particularly rich in mineral salts, including iron, calcium, potassium, magnesium and especially iodine. Contains Alginic Acid (sticky substance similar to pectin), Glutamic Acid (flavoring) and Laminarin (substance that reduces blood fat).

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

PROPERTY

The beneficial effects of KOMBU Algae are many have detoxifying effect, strengthen the immune system, improve digestion and intestinal functions, have alkalizing effect, promote circulation and stimulate metabolism. They are an excellent remedy against colitis. They have laxative properties. They promote blood circulation and regulate blood pressure. KOMBU has emollient and tonic virtues.

The KOMBU alga in particular is indicated for an optimal integration of important micronutrients in the daily diet and especially in the Vegan, Vegetarian, Celiac diet and in the Crudisti diet.

USE

It is often used in natural nutrition 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 intestine. A piece of KOMBU seaweed should be added, first in the soaking water. Another piece should also be put in the cooking water of dried legumes (beans, lentils, peas, chickpeas, etc.). Cooked with legumes, in fact, enhances the flavor and nutritional properties,

Ideal for the preparation of broths and soups (completes and enriches the flavor of vegetable broth).  It is used to flavor seitan, to make miso soup tastier, to prepare excellent pâté and to prepare typical dishes of macrobiotic cuisine such as azuki with pumpkin and KOMBU. Excellent to taste in batter with pumpkin flowers

For a HEALTHY, ECOLOGICAL and SUSTAINABLE diet we chose a raw material with these requirements RAW, VEGAN, GLUTEN FREE