Kombu (Kelp) Nutritional Info

Typical Analysis Of Kombu (Kelp) – Laminaria Digitata

It contains Iodine, which makes it a good food ingredient for bosting your Energy.

The taste of this seaweed is quite acceptable.

When cooked with legumes (beans, peas, etc) it is supposed to neutralise the fermentation in the colon.

  • Protein: 8-14%
  • Fat: 1%
  • Carbohydrates: 48%
  • Vitamin C: 12-18 ppm
  • Vitamin B1: 5 ppm
  • Vitamin B2: 22 ppm
  • Vitamin B3: 34 ppm
  • Vitamin B12: 0.6-0.12 ppm
  • Laminarine: 0-18%
  • Mannitol: 4-16%
  • Calcium: 12,400-13,200 ppm
  • Iodine: 800-5000 ppm
  • Iron: 50-70 ppm
  • Magnesium: 6,400-7,860 ppm
  • Manganese: 1-16 ppm
  • Sodium: 2-5.2%