DRIED SEA VEGETABLES

Algamar presents its native algae, dried using a traditional, safe method of preservation learned from the peoples and cultures that eat sea vegetables.
Dried algae keep in perfect condition for many years and are easy to transport and store at room temperature.
Algamar dries its sea vegetables at a low temperature to preserve the maximum nutritional value.
The white stains that sometimes appear on the algae are not mould but their own salts that come to the surface and act as a natural preservative.

Edible algae head our list of products. They are sold in 100 g and 1 kilo packets.

Instructions for use:
- Uncooked: cut, soak for 30 minutes and add to salad.
- Cooked: boiled with other vegetables or steamed 20-30 min, or with rice, casseroles, fried dishes, pizzas and as pie fillings.
- Fried: in batter (like calamares). First blanch, coat in batter, fry and sprinkle with lemon juice.

100 g = Complement for 10 portions.

Average values per 100 g:

Proteins: 8,4%, Carbohydrates: 44,1%, Fats: 1,1%, Fibre:32,7%, Potassium: 8250 mg, Calcium: 720 mg, Magnesium: 435 mg, Phosphorous: 240 mg, Iron: 59 mg, Iodine: 14,7 mg, Vitamin A.: 0,07 mg,  Vitamin C: 28,5 m

The name of this exuberant brownish-grey sea vegetable comes from its narrow, elongated shape. It is very tasty and common in coastal depths and rough waters. Rich in fibre, it is notable for its high iron content and taste reminiscent of cuttlefish. It can be eaten both raw and cooked and its texture and flavour make it one of the most popular Atlantic sea vegetables and perhaps that with the most personality.

DULSE
(Palmaria palmata)
- 100 g
- Kg

Instructions for use:
Uncooked: add to salads (cut into pieces and soak for 2 minutes)
Cooked: for soups and quick dishes, just blanch or add towards the end of cooking. Vegetables, oatmeal soup, noodles, couscous, omelettes, polenta, millet, quinoa.

100 g = Complement for 10 portions.

Average values per 100 g:

Proteins: 18%, Fats: 2%, Carbohydrates: 56%, Fibre: 2,5%, Potassium: 7310 mg, Calcium: 560 mg, Magnesium: 610 mg, Phosphorous: 235 mg, Iron: 50 mg, Iodine: 55 mg, Vitamin A.: 1,59 mg, Vitamin B12: 0,9 mg, Vitamin C: 34,5 m

Already known to the ancient Celts, its rich vitamin C content helped to prevent scurvy among ancient seafarers. It is also notable for its protein and exceptional potassium content. Reddish in colour, it brightens up salads and snacks, even without prior soaking. Its delicate flavour and aroma make it one of the best sea vegetables to eat raw or in soups.

WAKAME
(Undaria pinnatifida)
- 100 g
- Kg

Instructions for use:
- Uncooked: add to salads (cut into pieces and soak for 15 minutes)
- Cooked: Boil for 20 minutes with soup, vegetables, potatoes, rice, oatmeal, millet, polenta, semolina, etc. Also lightly fried with onion for pasta, pies, pizzas, quiches, etc.
- Steamed: Delicious with vegetables.

100 g = Complement for 10 portions.

Average values per 100 g:

Proteins: 22,7%, Fats: 1,5%, Carbohydrates: 46,8%, Fibre: 35,3%, Potassium: 6810 mg, Calcium: 1380 mg, Magnesium: 680 mg, Phosphorous: 235 mg, Iron: 20 mg, Iodine: 22,6 mg, Vitamin A.: 0,04 mg, Vitamin B12: 0,36 mg, Vitamin C: 5,29 m

This alga grows like a giant oak leaf on the coasts of Galicia and can measure up to 1.5 metres long. Rich in calcium, iodine, proteins and fibre, it is one of the most suitable sea vegetables for eating raw in salads or for those who are learning to cook with algae. It is highly versatile and can be used in soups, rice, with other vegetables, baked, or boiled in pie fillings, etc

KOMBU
(Laminaria ochroleuca – Laminaria hyperborea)
-100 g
- Kg

Instructions for use:
Bake for 5 minutes at 200 ºC without soaking or crisp in a hot frying pan for soups, vegetables, casseroles, onion omelettes, etc.
Or 20 minutes in a pressure cooker.
Or 1 hour in boiling water, together with pulses (lentils, chick peas, etc.).

100 g = Complement for 10 portions.

Average values per 100 g:

Proteins: 6,9%, Fats: 1,1%, Carbohydrates: 52,1%, Fibre: 30%, Potassium: 4330 mg, Calcium: 810 mg, Magnesium: 715 mg, Phosphorous: 165 mg, Iron: 16,5 mg, Iodine: 15,9 mg, Vitamin A.: 0,04 mg, Vitamin B12: 0,3 m

This large, brown-grey sea vegetable grows at an average depth of 12 metres. Particularly rich in alginic acid, it has a meaty texture and is used in cooking to give flavour or as another vegetable. Its glutamic acid softens pulses. It satisfies the appetite and is rich in minerals, especially calcium and magnesium.

Instructions for use:
- Uncooked: Soak for 20 minutes and use in salads.
- Toasted: Without soaking, toast for 2 minutes in the oven or in a hot frying pan. Sprinkle on salads, soups, rice, couscous, vegetables, etc.
- Boiled or steamed: 15 minutes with potatoes, rice or vegetables.
- Lightly fried: in omelettes, croquettes, pasta, eggs, vegetables, peas, chickpeas, etc.
- In the oven: stuffing and toppings for cannelloni, lasagne, etc.

100 g = Complement for 10 portions.

Average values per 100 g:

Proteins: 29% Fats: 0,3% Carbohydrates: 43,1% Fibre: 34,7% Potassium: 2030 mg Calcium: 330 mg Magnesium: 370 mg Phosphorous: 235 mg Iron: 23 mg Iodine: 17,3 mg Vitamin A.: 36 mg Vitamin B12 : 2,9 m

Small algae with many folds. In Japan it is cultivated, ground and packaged in pressed sheets. In Galicia we harvest it wild at low tide and then grind it into flakes. It has a strong flavour and can be eaten raw or lightly toasted and sprinkled onto the dish. It is high in proteins, vitamin A and vitamin B12

Instructions for use:
To make gelatine: 1 soupspoon per ½ litre of liquid.
For the consistency of crème caramel: 1 spoonful per litre.
Allow to cool.
Ideal as a flavourless thickener in “quiches”, stews, purées and sauces

Average values per 100 g:

Proteins: 0,6%, Fats: 0,1%, Carbohydrates (soluble fibre):70 %, Potassium: 41,6 mg, Calcium: 325 mg, Magnesium: 159 mg, Phosphorous: 20,7 mg, Iron: 2,2 mg

This is the highest quality sea gelatine. It is the soluble fibre extracted from the Gelidium sesquipedale algae and has a neutral flavour. It is used as a thickening agent and gelatine in desserts (cakes, compotes, jams, custards, puddings, sorbets, juices).
It is also used to thicken sauces, soups, stews and purées. Due to its great purity it is used in microbiological research. A soupspoon of agar agar flakes can thicken one litre of liquid by boiling for 8 minutes.