Alga wakame fulla 100gr Algamar ECO

Like a giant oak leaf, it grows on the coast of Galicia and can measure 1.5 m. Rich in calcium, iodine, proteins and fiber, it is one of the most appropriate to consume raw in salads, and to start cooking with seaweed, due to its great versatility: in soups, rice, with other vegetables, in the oven, simply boiled , in empanada fillings, etc. Wild Atlantic seaweed from deep waters and fine flavor. Rich in proteins of high digestibility, mineral salts (exceptional contribution of calcium), magnesium, phosphorus, iodine and fiber. How to consume it? Raw: Chop and soak for 15 min, clean if there are any remains of shells and add to the salad. Cooking: Boil for 20 minutes with soup, vegetables, potatoes, rice, oats, millet, polenta, semolina, etc. Sufrita: Con cebolla for pasta, empanadas, pizzas, quiches, etc. Steamed: Delicious as an accompaniment to vegetables.