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KELP
Kelp plants can grow to a length of nearly 200 feet (about 61 meters), making this the largest variety of sea vegetable. It is light brown to dark green in color and is similar to kombu, although it is thinner and more tender. It is found chiefly on the Atlantic and Pacific Coasts of North America.
Preparation, uses, and tips
Like kombu, kelp is used in soups and stews, stir-fried with vegetables, or cooked with beans or grains. It cooks quickly and dissolves in longer-cooking dishes. It contains a natural glutamic acid, a tenderizer that helps beans cook quickly and makes them more digestible. It also contains alginic acid, a substance used as a thickening and stabilizing agent in food production. Kelp can be pre-soaked or added dry to foods with liquids. Kelp absorbs up to five times its weight in liquid.
Nutritional Highlights
Kelp (raw, seaweed), 1/8 cup (2 Tbsp)
Calories: 4.3
Protein: 0.17g
Carbohydrate: 0.96g
Total Fat: 0.05g
Fiber: 0.13g
Health benefits and concerns
Health benefits and
concerns for vegetables
Many health benefits and concerns associated with this food are applicable to other
vegetables. Read about health benefits and
concerns for vegetables for a full description.
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