Description
- Maine Coast Sea Vegetables Wild Atlantic Kombu Kelp - 2 oz. (56g) Maine Coast Sea Vegetables Wild Atlantic Kombu Kelp grows in dense, shallow beds in the quiet waters of secluded bays. In Maine it is harvested during the low tides of the full and new moons between April and August. Like the other native seaweeds Alaria and Laver, each frond is hung individually to dry in the sun. Similar to Japanese Kombu Delicious as is, soaked, simmered, sauteed, roasted, pan fried, or marinated Low temperature dried, enzyme active Contains a natural substance that enhances flavor and tenderizes other proteins Tested for chemical, heavy metal, fuel oil, and bacteriological pollution Meets all OCIA Organic Standards for sustainable harvesting and handling Versatile for Cooking Their Kelp is a thinner, more tender variety of Japanese Kombu and can be used exactly the same way — in soup stocks, pan-fried for chips or stir-fried. It's great roasted, fried, pickled, boiled, sautéed and marinated. Kelp is a must for all soup stocks, enriching flavor and nutrition. You should never cook beans without it, as it tenderizes, shortens cooking times and increases digestibility. Kelp is Rich in Nutrients Kelp is a rich source for minerals and trace elements, including calcium, potassium and magnesium and it offers substantial amounts of some of the B vitamins. Scientists have found that alginic acid, an important intercellular polysaccharide found in large brown algae like Kelp, can significantly reduce the amount of radioactive strontium-90 and heavy metals such as cadmium absorbed through the intestinal wall. Kelp contains Mannitol, a natural sugar molecule that gives it a slight sweetness and glutamic acid, the amino acid that tenderizes beans and makes them more digestible. The glutamic acid in Kelp also creates the "fifth taste" called umami.; Umami is a Japanese word derived from umai — "delicious" and mi - "essence." It was discovered by Dr. Kikunae Ikeda in 1908 after extracting the glutamic acid from a bowl of dashi broth that contained Kelp. In English, it is most often referred to as savory. Kelp is one of the best vegetable sources of umami! The Harvest Wild Harvested Seaweeds from Downeast Maine Maine Coast Sea Vegetables is located at the very head of Frenchman's Bay. Their certified organic sea veggies are hand harvested from the rocky, sparsely populated "Downeast" coastal area between Bar Harbor and Eastport. The Harvest begins in early April, with snow pack often still on the ground and the shallow coastal inlets still frozen. The low tides of October bring them their last dulse — if they're lucky! All plants are wild and most are certified organic. Organic Certification Means Higher Quality You may wonder why they went to the trouble and expense to become certified organic by Organic Crop Improvement Association (OCIA), particularly as they already test their dried seaweeds for the absence of heavy metals, herbicides, pesticides, and microbiological contaminants. It's true that compared to land plants, They have little control over the growing conditions of their wild marine plants. But they do have choices about how, when, where, and how much they harvest, as well as how the seaweed are transported, dried, stored and packaged. The Organic Standards developed by OCIA address all these areas where unacceptable practices may lead to resource depletion, product contamination, or inferior quality. These standards give clear and uniform direction to all of them (more than 40 now) responsible for harvesting and handling these precious plants. They feel this results in a higher quality as well as a cleaner product for you. Harvesting a Superior Product Bringing sea veggies from the sea to your plate requires many hands. Perhaps none are more important than the harvesters who select the wild plants from the beds where they grow in remote Downeast bays between Bar Harbor and Eastport. The kelp harvesters are the first to get their boats in the
- UPC # 034529123636
- Size/Form 2 oz.
Suggested Use: Enjoy Kelp in soups, salads, dry-roasted, pan-fried, or right out of the bag! Store in resealable bag or tight glass jar. INGREDIENTS Maine Coast Sea Vegetables - Wild Atlantic Kombu Kelp - 2 oz. Supplement Facts Serving Size: 1/3 Cup (7g) Servings Per Container: 8 Amount Per Serving %DV Calories 17 Calories from Fat 0 Total Fat 0g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 312mg 13% Potassium 784mg 22% Total Carbohydrate 3 1% Dietary Fiber 2g 8% Sugars 0g * Protein 1g 2% Vitamin A < 1% Vitamin C < 1% Calcium 7% Iron 17% Riboflavin 10% Vitamin B6 30% Vitamin B12 3% Magnesium 16% Phosphorus 3% Iodine 2113% Chromium 17% Calcium 7% *Daily Value Not Established. †Percent Daily Values are based on a 2,000 calorie diet. Your diet values may be higher or lower depending on your calorie needs. Ingredients: Low Temperature Dried Kelp WARNINGS Make sure to remove pebbles and shells from the fronds before consuming. Do not store wet sea veggies. Sea veggies stored in wet conditions may grow mold or deteriorate.
