Kombu (Kelp) Nutritional Info

Typical Analysis Of Kombu (Kelp) – Laminaria Digitata

Kombu (Kelp) contains Iodine, which makes it a good food ingredient for boosting 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%
Kelp Seaweed Products

Kelps are large brown algae seaweeds that make up the order Laminariales. There are about 30 different genera. Despite its appearance, kelp is not a plant since it is not made of more than one clearly differentiated tissue; it is a heterokont.

Kelp grows in “underwater forests” (kelp forests) in shallow oceans, and is thought to have appeared in the Miocene, 5 to 23 million years ago. The organisms require nutrient-rich water with temperatures between 6 and 14 °C (43 and 57 °F). They are known for their high growth rate—the genera Macrocystis and Nereocystis can grow as fast as half a metre a day, ultimately reaching 30 to 80 metres (100 to 260 ft).