All raw, all natural, all nutritious, Sea Spaghetti has a unique rich flavour and texture which can be used as a substitute to pasta. Use in soups, stir fry’s, cassseroles , salads and compliments any fish dishes. Boil for 10 – 15 minutes, steam for 20 – 40 minutes or deep fry for a few seconds.
This seaweed contains numerous vitamin micronutrients such as A, C and E and a multitude of other important health boosting organics. Sea spaghetti is also low in fat and yet much of which is poly-unsaturated or so called healthy fats or other fats that have high nutritional importance, such as phytol, fucosterol an palmitic, palmitoleic and oleic acids.
Incidentally, don’t confuse the white, powdery substance sometimes found on whole leaf seaweed as mould; it’s actually made up of salts an sugars that rise to the surface of the leaf during drying and storage
