Kelp
A brown seaweed that
grows in ocean water. It is a source of alginic acid, which is used to produce alginate gum which functions as a
water control agent. It contains the
trace minerals potassium, sodium, calcium, and iodine.
It is used as
a source of iodine, as a flavor enhancer, as a nutrient and dietary supplement, and as a source of alginates.
Uses:Kombu is a very important ingredient in
Chinese, Japanese, and Korean cuisines.
Kombu is
used to flavor broths and stews (especially dashi), as a
savory garnish (tororo konbu) for rice and other dishes, as a vegetable, and a primary
ingredient in popular snacks (such as tsukudani).
Transparent sheets of kelp (oboro konbu) are
used as an edible decorative wrapping for rice and other foods.
Kombu can be used to
soften beans during cooking, and to help convert indigestible sugars and thus reduce flatulence.
Because of its high concentration of iodine, brown kelp (Laminaria) has been used to treat goiter, an enlargement of the thyroid gland caused by a lack of iodine, since medieval times.
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