Varieties
There are several varieties of kombu, with the most popular variety being Japanese ma-kombu (Laminaria japonica). In Japan, kombu is used to make over 300 products, including condiments and teas.
Preparation, uses, and tips
When kombu is added to the cooking water of dried beans, it helps beans cook faster and aids in digestion.
Nutritional Highlights
Kombu, 3.5 oz. (100g)
Calories: 43
Protein: 1.7g
Carbohydrate: 9.6g
Total Fat: 0.6g
Fiber: 1.3g
*Excellent source of: Folate (180mcg)
*Good source of: Calcium (168mg), and Magnesium (121mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
