• Salted: Rinse in lukewarm water several times to remove salt before consumption.
• Dried: Soak in lukewarm water for 10 minutes or cook for 5 minutes (no need to soak if used for cooking).

How to cook:

Once is rehydrated or the salt is rinsed off, use it like a fresh vegetable. Very versatile. Ideal in salads, soups, sautéed, or scrambled.

Health:

A high polysaccharide (fucoidans) content with the following biological benefits: prevents obesity regulates the immune system and has anticoagulant properties.

This seaweed stands out for its high content in phosphorus (for memory), iodine, iron, protein and fibre.

La entrada Wakame se publicó primero en Algas La Patrona.

• Salted: Rinse in lukewarm water several times, remove salt before consumption.
• Dried: Soak in lukewarm water for 20 minutes.

How to cook:

Once is rehydrated or the salt is rinsed off, use it like a fresh vegetable.
Ideal crushed or minced in fillings, such as for croquettes and pies, or creams for sauces.
Chopped on salads, toast, tartare, tempura.
This seaweed is gelatinous and binds very well. Good thickener.

Health:

It stands out for its magnesium, iron and protein content.
Complements copper-rich foods such as crustaceans, molluscs or nuts, and products rich in zinc such as chickpeas, lentils, soybeans or meats.

La entrada Velvet horn seaweed se publicó primero en Algas La Patrona.

• Salted: Rinse in lukewarm water several times, remove salt before consumption.
• Dried: Soak in lukewarm water for 10 minutes.

How to cook:

Once is rehydrated or the salt is rinsed off, use it like a fresh vegetable.
Salads, soups, sautéed, scrambled, fillings.

Health:

It stands out for its potassium, magnesium, phosphorus, protein and dietary fibre content.

La entrada Seaweed mix se publicó primero en Algas La Patrona.

• Salted: Rinse in lukewarm water several times, remove salt before consumption.
• Dried: Soak in lukewarm water for 5 minutes or blanch for 3 minutes.

How to cook:

Once is rehydrated or the salt is rinsed off, use it like a fresh vegetable.
Ideal crushed or minced and mixed in sauces, creams, rice dishes, and risottos. Baked or sautéed in sesame oil, sugar and salt. Blanched – wrap around fish as papillote. Chopped on salads or toast. In scrambled eggs, croquettes, pies. Blended in smoothies or juices.

Health:

Rich in magnesium, iron, protein and low in fat.

La entrada Sea ​​lettuce se publicó primero en Algas La Patrona.

• Salted: Rinse in lukewarm water several times, remove salt before consumption.
• Dried: Soak in lukewarm water for 10 minutes or cook for 30-40 minutes (no need to soak if used for cooking).

How to cook:

Once is rehydrated or the salt is rinsed off, use it like a fresh vegetable. Ideal in stews, soups,
broths. Use the cooking water for soups and sauces. Also in salads, baked, or fried. Use the leaves as sheets of pasta to make lasagna.

It enhances the flavour of food due to the high content of glutamic acid (umami flavour). Softens the vegetables making them more digestible.

Health:

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

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

This seaweed stands out for its high potassium, calcium and iodine content. Low in fat.

La entrada Kombu se publicó primero en Algas La Patrona.

• Salted: Rinse in lukewarm water several times, remove salt before consumption.
• Dried: Soak in lukewarm water for 10 minutes or cook 20 minutes.

How to cook:

Once is rehydrated or the salt is rinsed off, use it like a fresh vegetable.
Use as if it were pasta with any sauce. The cooking water brings a lot of flavour to stews, soups, sauces, creams. Once cooked (to soften), it is ideal for using in fillings, scrambled eggs, tortillas, pizza and as a garnish for meats.

Health:

This seaweed is rich in potassium, calcium, iron (almost 10 times more than lentils) and fibre which help with digestion. Contain antioxidants and immunostimulants.

La entrada Sea Spaghetti se publicó primero en Algas La Patrona.