Introduction:
Wakame seaweed is brown seaweed native to Japan, Korea and China in particular and is a popular ingredient in Asian cuisine due to its mild, sweet taste and delicate texture.
Use/Preparation:
The seaweed can be used both cooked and dried. Wakame is particularly popular as a soup ingredient in miso soup or a ramen bowl. The seaweed can also be served as a side dish with various dishes such as sushi, rice or noodles. Larger seaweed leaves are suitable for wrapping fish, meat or tofu.
Health:
The nutrient-rich algae provide considerable amounts of protein, vitamins A, C and E as well as vitamin B12. It also contains the minerals calcium, magnesium and iodine.
Alternatives:
Nori is also a popular type of algae that tastes a little spicier but is just as nutrient-rich and is used to make sushi.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 332/1398 |
| Fat | 1,5 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 59 g |
| Sugar | 33 g |
| Protein | 11 g |
| Salt | 0,02 g |
