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Kelp Fact Sheet

 

WHAT?

KELP is a large brown sea vegetable, like Japanese Kombu, but is more tender, thinner, and cooks more quickly. Maine Coast Kelp is packaged in pre–cut ready–to–use strips

WHERE?

Hand–harvested by our skilled harvesters from the clean Gulf of Maine at the peak of nutrition and taste (early spring to early summer).

Annual organic inspection (OCIA) of harvesting and handling.

Tested annually for heavy metals, pesticides, hydrocarbons, microbial contamination.

WHY?

Especially high in all major minerals:

Calcium (7% RDA per serving)
Potassium (22% RDA per serving)
Magnesium (21% RDA per serving)
Iron (25% RDA per serving).

Rich in trace minerals – chromium (14% RDA per serving) and Zinc (2% RDA per serving).

Richest source of iodine, many times the RDA

Good source of some vitamins – B6 (40% RDA per serving), B2 Riboflavin (12% RDA per serving)

Good balance of potassium to sodium – about 2.5:1

Source of phytochemicals (like alginate that prevents uptake of heavy metals and radioactive isotopes).

Possible source of phytoestrogens – may help balance estrogen levels in the body and act to prevent breast cancer. (Research on phytoestrogens in brown seaweeds is ongoing).

Excellent source of fiber, soluble and insoluble. Kelp swells in gastric fluid to 25–35 times its volume, and binds to testosterone and estrogen in the gut, leading to lower blood levels.

HOW?

Soups – Replace chicken or beef stock with kelp stock. Simmer a 5" strip per quart of liquid at least 10 minutes. Leave kelp in for richer broth, or remove, chop and put back in soup.

Salads – Tenderize kelp by soaking (1 hr), marinating (1–24 hrs), roasting or pan–frying. Chop or crumble to bite–sized and toss with salad. Add dry kelp to any pickle recipe.

Beans – Natural glutamates in kelp enhance flavors and tenderize high protein foods like beans. Add a 5" strip to bean cooking water, leave in at least 10 minutes. For a thick rich bean broth, leave kelp until beans are cooked. No need to add salt.

Snack or Garnish - Tear, cut or snip kelp into bite–sized pieces. Roast at 300° F for 3–5 min. or dry–roast in skillet on low until crisp, or, press into well–oiled medium skillet until crisp. Sprinkle these kelp "chips" on salads, grains, pasta, or pop them right into your mouth!