Wakame seaweed, 50 g

Wakame seaweed, 50 g

110.00

Country of origin:

Shijiazhuang Daylight Industrial & Traiding CO, LTD, Китай

Brief description:

Wakame seaweed (Undaria pinnatifida) is dehydrated. Soaked – soft, fleshy, veined leaves that have a mild flavor and crunchy texture.

This is one of the most popular ingredients in miso soup. With wakame, you can also make a very tasty salad with vinegar or lemon juice and sesame dressing, or stew them with vegetables.

Wakame seaweed is the basis of many soups and salads in Japanese cooking. Bright green algae has been cultivated off the coast of China for many hundreds of years. The mild, slightly sweet taste of wakame is ideal with nuts, avocado, sushi and rolls.

Algae is a low-calorie product with a high content of protein, iodine, magnesium, phosphorus, calcium, potassium, iron, B vitamins, vitamins A, E, C and K, amino acids and folic acid.

How to use

In order to moisten dry algae, it is necessary to soak them in water for 10 minutes. As a result, their weight increases by about 10 times.

  • Wakame seaweed can be eaten raw, adding it to salads.
  • It can be boiled for 5 minutes and served as a side dish or added when preparing fish dishes and seafood.
  • Wakame seaweed is used as one of the ingredients of vegetable stew, rice dishes, soups, etc.
  • Wakame prevents cardiovascular diseases, normalizes the functioning of the thyroid gland, and has anti-inflammatory properties. Their regular use improves the brain.
  • Cosmetic skin masks based on wakame have a brightening, soothing and ultra-moisturizing effect.
Interesting facts about wakame

In China and Japan, seaweed is eaten in the same amount as we eat potatoes

The average Japanese consumes about 10 kg of algae per year

Wakame is a low-calorie product with a high protein content, rich in iodine, magnesium, phosphorus, iron, B vitamins, vitamins, amino acids and folic acid

Cosmetic skin masks based on wakame have a brightening, soothing and ultra-moisturizing effect

Hexaatomic alcohol mannitol is obtained from brown algae, which is used as a blood substitute and in the treatment of diabetes

Brown algae can be used as indicators of gold deposits, as they are able to accumulate it in cells

On a global scale, about 300,000 tons of wakame are consumed annually, and the total profit from their sale is approximately 600 million dollars

In 1967, the French doctor Bonnardiere coined a new word – “thalassotherapy” (from the Greek thalassa or sea). These techniques have been used in Europe for centuries. Thalassotherapy includes a diet of sea food and seaweed to reduce excess weight, bathing in hot sea water (38.5 °C), baths in sea water in which brown algae are suspended in the form of flour, massage with flour from algae, swimming and physical exercise. exercises in sea water, sand baths on the shore and sunbathing. Not all of these methods have medical-scientific evidence, but still in many European countries, such ailments as rheumatism, gout, neuralgia, asthma, wounds and ulcers of the epidermis, neuroses, diseases related to stress and aging are treated with the help of such therapy and for the purpose of restoring working capacity (Arasaki, Arasaki, 1983; De Roeck-Holtzhauer, 1991).

Properties/Characteristics

Wakame seaweed is dehydrated (dried). When soaked – large, fleshy, fibrous leaves with veins and a crunchy texture.

Energy value per 100 g: 138 kcal
Nutritional value in 100 g:
Fats – 4 g
Proteins – 18 g
Carbohydrates – 41.8 g

Storage conditions
12 months from the moment of opening the package.

Store in a dry place in a closed package away from extraneous odors.

Weight0.100 g
Weight

50 г

Properties/Characteristics

Low glycemic index

Using

In cooking, cosmetology and Ayurveda

Storage conditions

1 year from the date of manufacture in a dry, well-ventilated place in a closed package.

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