The kombu seaweed, of the genus Laminaria, is a very nutritious food with a huge variety of features and benefits. It is used in various recipes as a condiment or as a main ingredient. Many women consume it during pregnancy to feel healthy. In addition, this alga rarely presents contraindications.
In this article you will see its properties, as well as some ideas to use kombu in your food and some contraindications to take into account.
Properties and benefits of kombu seaweed
There are numerous properties that this algae offers us, like other marine algae. Let’s look at the most important ones, according to their nutritional information:
Improves the state of the intestine
Alginic acid acts in a similar way to fiber, that is, kombu seaweed contributes to the care of the intestines and its purification, and protects the intestinal flora of the human being. Some people use it as a colitis remedy, although it is best to consult your doctor first.
The icing on the legume dishes
Kombu seaweed is rich in glutamic acid, which has some interesting benefits. For example, it is responsible for softening legumes, so it is added to this type of dish to make digestion easier. It also reduces its cooking time, so that lentils, chickpeas, etc. maintain their properties.
High iodine content
Like wakame, this seaweed is also rich in iodine. That is why many mothers include this food in the diet of their children, so that they have a healthy growth.
Recipes and preparation of kombu seaweed
The consumption of kombu seaweed originates from Japan, like wakame seaweed, both in sushi and in dashi broths. Its flavor brings a touch of joy to the dish, and its nutritional value helps us maintain a healthy and balanced diet. Here are some recipe ideas and uses.
- With legumes such as lentils or chickpeas. If you are going to make a stew, you can add it to reduce the cooking time, and your digestion will be lighter. You can do the same with cereals.
- In chicken and / or vegetable broths. Seaweed adds a touch to soups, we particularly like it a lot, not to forget again the nutritional vitamin contribution to the dish.
- As a garnish in other dishes, whether they are meat, fish or pasta. You can add it in the state that you like the most.
- In all kinds of fresh salads.
- In sushi.
- Tea made with kombu has diuretic effects like other teas. It has a pleasant taste and is recommended as a relaxing drink.
- A little trick: You can leave the seaweed to soak for a few hours, so that a shorter cooking time is required afterwards.
· How to cook kombu seaweed
How to cook this seaweed is a question that is asked many often. If you get involved, check the different presentation modes that we propose below.
- Cooked. It is the most indicated option.
- Cruda.
- Seca. You can find dried kombu seaweed in many food establishments or supermarkets. You can use it as a condiment in meat, fish and rice. It is very good if you combine it with pipes, or sesame seeds.
- Kombu seaweed powder. Its preparation is very simple: you simply have to put some seaweed in the oven for a few minutes. Then grind them with a mortar until they look like this.
- Frit. It is the least healthy option, but its flavor is very characteristic if you cook it this way, and from time to time we can indulge ourselves a little.
Do you have contraindications?
As we have mentioned before, kombu seaweed is rich in iodine; people with hyperthyroidism should moderate their consumption. However, it is not usual to see the adverse effects of these contraindications since you have to eat too much seaweed for our body to be affected. In any case, it is important that if you have doubts you consult a doctor so that he can help you with your healthy diet.