Kombu is a variety of bull kelp. Kombu-kelp contains glutamic acid, which enhances flavour and gives the body to kombu stock. Kombu has a "double layer". Much like an envelope, the two outer layers can be opened and a space like a package within can be created for storage and cooking. When harvesting kombu, the root of the kombu is not touched; rather the top "leaf" portion is taken, so that from the base (or root) of the kombu can regrow. It really is the ultimate renewable food resource.
|Manufacturer||Maine Coast Sea Vegetables|
Kelp is a rich source for minerals and trace elements, including calcium, potassium and magnesium and it offers substantial amounts of some of the B vitamins. Scientists have found that alginic acid, an important intercellular polysaccharide found in large brown algae like Kelp, can significantly reduce the amount of radioactive strontium-90 and heavy metals such as cadmium absorbed through the intestinal wall.
Kombu is high in a wide range of trace minerals and amino acids, including potassium, iodine, calcium, and vitamins A and C, as well as B-complex vitamins and glutamic acid. Kombu can be safely stored for several years, as long as it is kept away from moisture and light.
|Specifications||Organic, Raw, Vegan|