How to use:

Fresh in salt:

Wash in warm water several times, removing salt, before consuming.

Dehydrated: Rehydrate in warm water for 10 minutes or cook for 30-40 minutes (no need to rehydrate if used in cooking water).

Cooked:

Once the salt has been removed or rehydrated, use as a fresh vegetable. Ideal in stews, soups, broths, stews. Use the cooking water for soups, sauces. Also in salads, baked, fried. Use the leaves as pasta sheets to make lasagna.

It enhances the flavor of food due to the effect of its high content of glutamic acid (umami flavour). It softens the legumes making them more digestible.

Health:

It contains two sugars: fructose and mannitol, ideal for diabetics.

Its high iodine content favors the functioning of the thyroid gland, stimulates growth hormones and improves mental agility, among other health benefits.

It stands out for its content of potassium, calcium and iodine. Low fat.

ORIGIN:

EU agriculture. Seaweed harvested by hand on the coast of Galicia, Spain (Bay of Biscay and Portuguese waters)