Preparation, uses, and tips
When kombu is added to the cooking water of dried beans, it helps beans cook faster and
aids in digestion.
There are several varieties of kombu, with the most popular variety being Japanese
ma-kombu (Laminaria japonica). In Japan, kombu is used to make over 300 products,
including condiments and teas.
Kombu, 3.5 oz. (100g)
Total Fat: 0.6g
*Excellent source of: Folate (180mcg)
*Good source of: Calcium (168mg), and Magnesium (121mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily