Kombu (Laminaria) – 100g y 50g

100 g = Complement for 20 portions

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:

  • 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.).

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