kombu seaweed 100gr Algamar ECO

Large in size and brown in color, it lives at an average depth of 12 m. Especially rich in alginic acid, with a meaty consistency, it is used in cooking to give flavor or as another vegetable. Its glutamic acid softens legumes. It produces a satiating effect and is rich in minerals, especially calcium and magnesium. How to consume it? Oven: Pre-bake for 5 minutes at 200 °C without soaking, or pass through a hot pan. For soups, vegetables, stews, tortillas, empanadas... Cooked: 20 minutes in a pressure cooker or in boiling water for 1 hour, together with the legumes (lentils, chickpeas, etc...) Clean if there are remains of shells