Wakame

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Wakame (Undaria Pinnatifida) is a brown algae that can be found in low intertidal zones up to depth of 18 m, but is mainly found at depth between 1 to 3 m.

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It has been cultivated in Japan and Korea for centuries. In 1983 it was deliberately introduced for commercial exploitation into the North Atlantic in the coastal areas of  French Brittany and the Spanish Galician coast

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Consumed in miso soups it is also popular in salads and eaten raw. 

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All you have to do to use it is add water and let it soak in water for about 10 minutes. It expands quite bit, so you might not have to use a lot. 

 

Then, you can directly add it to recipes and salads for an easy nutrient boost.

 

Nutrition

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Wakame is high in iodine, packing in roughly 28% of the RDI per gram. The protein content of Wakame is very nearly equal to that of land plants such as grains and vegetables. Not only is Wakame's protein level high, but the quality of its protein is superior to that of wheat, soybeans, and other "high protein" grains and lentils.

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Wakame has been associated with various health benefits, including lower cholesterol levels, decreased blood pressure, enhanced weight loss and reduced blood sugar.

 

Ingredients

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100% organic wakame (Undaria Pinnatifida)

(Danish øko certification and ECOCERT certification)

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Origin

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Spain

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