KOMBU
Also known as makombu or sugar kelp. Plant with a single leaf, green, broad, long and thick, similar to leather, but smooth.
Utilities
- Omega-3 and Omega-6.
- Very high in sugar, bromine and potassium.
- High in protein, mannitol, iodine, phosphorus and calcium.
- Contains vitamins: A, B1, B2, A and C.
- Sodium, iron, nickel, selenium, nitrogen, magnesium, glutamic acid, etc.
- Flavor: like Sagarame; salty at first which is transformed into sweet by mannitol.
- Delicate texture, but consistent due to its alginate concentration.
- It naturally contains monosodium glutamate, which is a flavor amplifier (UMAMI).
- It has an aftertaste of carrot and chard stalk.
- Uses: snacks, for bottoms in broths, cured, cured meats, salads, soups, stews, among others.
- Seaweed cultivated and harvested directly from the coasts of Baja California Mexico.
Presentations
Bag 50 gr
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