The product is made from the edible seaweed Dulse (Palmaria palmata). Seaweeds of European origin are dried and chopped. Raw seaweed is dehydrated at low temperature.
Preparation: this product must be soaked in water for 5 minutes, during which time the dried mass of the algae increases fourfold. Serving suggestions: already soaked seaweed can be used in salads or pickled, added to soups, stews, cakes, rice dishes and pasta dishes.
Suitable for use by everyone except babies and young children. Suitable for vegans and vegetarians.
Features:
– Low fat content.
– Without added sugar.
– Fibre source.
– Light source.
– Taste and smell: crustacean-like.
– Texture: cartilaginous.
– Appearance: red seaweeds.
Recommendation: recommended amount for an average adult (8400 kJ/2000 kcal). Approximately 1 g of dried seaweed and 12 g of soaked seaweed contains 150 μg of iodine (NRV according to Regulation EU1169/2011).
Recipe – Vegetable soup Dulse with seaweed
Ingredients:
– 1 l vegetable broth
– 100 g chives
– 150 g porrut
– 90 g carrots
– 4 chard leaves
– 100 g courgettes
– 10 g dried seaweed DULSE
– pinch of olive oil
Preparation – wash and finely chop the vegetables; – lightly fry the ingredients in oil: chives, leeks, carrots, chard leaves and dried DULSE seaweed; – pour on the stock and simmer for about 12 minutes; – at the end, add the courgette and simmer for about 3 minutes; – serve on a deep plate or in a bowl. Let food be medicine!
NB! The information provided here should not be interpreted as a recommendation for treatment or other types of health problems. We recommend that you make personal health decisions after evaluating different sources of information.
