The product is made from the edible seaweed Wakame (Undaria pinnatifida). Seaweeds of European origin are dried and chopped. Raw seaweed is dehydrated at low temperature.
Use: Wakame seaweed must be prepared in advance: boil the dried seaweed for about 5 minutes or soak in water for 10 minutes. As a result, the algae’s dry weight increases sixfold. Soaked and blanched seaweed is used in salads. Cooked seaweed is used as an additive in various dishes, such as soups, stews, rice, pasta, etc.
Suitable for everyone except babies and young children (1-3 years). Suitable for vegans and vegetarians.
Features:
– Without sugar
– fibre source
– Taste and smell: mild oyster flavour, slightly astringent.
– Texture: meaty and slightly crunchy
– Appearance: Dark brown when fresh, turns green when cooked. The white colouring that can occur is due to the salts in the algae themselves, which act as a natural preservative.
Reference intake for an average adult (8400 kJ/2000 kcal). It is advisable to check the amount of iodine in the final product. Approximately 4 g of soaked wakame seaweed and 1 g of dried seaweed contain 150 μg of iodine (TPN according to EU Regulation 1169/2011).
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.
