The product is made from the edible seaweed Kombu (Laminaria ochroleuca). Seaweed of European origin, dehydrated and chopped. Raw seaweed is dehydrated at low temperatures.
Goal
Kombu is traditionally used to flavour water used in stews, soups, rice, casseroles and sauces. It has thickening properties, which are very useful for making sauces.
Features
– Source of iodine
– Sugar-free
– Low fat
– Source of magnesium and potassium
– Smell and taste: seawater and slightly smoky, iodised taste.
– Appearance: yellowish-brown seaweed. The white colour that can appear on algae comes from salts, which act as a natural preservative.
– Texture: fleshy, crisp.
Approximately 50 mg of dried kombu contains 150 μg of iodine.
It is recommended to monitor the amount of iodine in the final product.
Suitable for the general public, except infants and young children (1-3 years). Suitable for vegans and vegetarians.
Recipe – Braised lentils with kombu
Ingredients:
– 250 g lentils
– 1 clove of garlic
– 2 small carrots
– 120 g onions
– 10 g dehydrated Kombu
– 2 ripe tomatoes
– 100 g tomato puree
– 75 g olive oil
– 1 bay leaf
– 1 teaspoon sweet paprika
– 1 l vegetable stock
– Additional water as needed (1 part lens needs 2½ parts water in total)
Preparation
-rinses lenses;
-peel and wash carrots, tomatoes, onions, garlic, finely chop;
-fry garlic in hot oil, add chopped onion, diced carrot, dehydrated Kombu, chopped tomatoes, tomato puree and paprika, fry;
-infuse the lentils and vegetable stock and cook for about 30-40 minutes.
-serve in a deep dish or bowl.
Let food be your medicine!
NOTE. The information provided here should not be interpreted as advice for treatment or other health problems. We encourage you to make decisions about your personal health by considering different sources of information.
