Vegan - Vegetarian Recipe Book
How Mary and Frank and Friends Eat
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(Kelp or Kombu, Granulated) Kelp or kombu (Japanese) is a sea vegetable. We mostly use granulated kelp on our salads for both flavor, and to add some iodine (an essential mineral) to our diet, which is needed to give us good thyroid function and health. It can also be added to soups and stir-fry recipes. Kelp or kombu is an important part of Japanese cuisine. To make the granulated kelp, the freshly harvested kelp is dried and coarsely ground. According to Wikipedia, kelps are large seaweeds (algae) belonging to the brown algae (Phaeophyceae) in the order Laminariales. There are about 30 different genera. In the nutritional information below, there is no listing for iodine, but the package indicated that a 1/4 teaspoon of kelp granules contains 389 mcg of iodine or 250% of the adult minimum requirement, which means that a 1/8 tsp. would provide the minimum requirement.
Value per 100.0g
tbsp (1/8 cup)
|Total lipid (fat)||g||0.56||0.06|
|Carbohydrate, by difference||g||9.57||0.96|
|Fiber, total dietary||g||1.3||0.1|
|Vitamin C, total ascorbic acid||mg||3.0||0.3|
|Vitamin A, RAE||µg||6||1|
|Vitamin A, IU||IU||116||12|
|Vitamin E (alpha-tocopherol)||mg||0.87||0.09|
|Vitamin D (D2 + D3)||µg||0.0||0.0|
|Vitamin K (phylloquinone)||µg||66.0||6.6|
|Fatty acids, total saturated||g||0.247||0.025|
|Fatty acids, total monounsaturated||g||0.098||0.010|
|Fatty acids, total polyunsaturated||g||0.047||0.005|
National Nutrient Database for Standard Reference - Release 25