Over 60 minerals including: calcium, iodine, magnesium, manganeese, zinc, copper and potasium. Contains between 6 to 11% protein and with most seaweed is a low fat food with no more than 0.5% fat.
A delicate, mild flavoured sea vegetable which can be eaten raw, or used to make Sushi.
Can be used in soups, stews combined with other vegetables or eaten as a snack.
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 and also responsible for the distinctive umami flavour of seaweed.