Organic Australian Wakame Kelp Powder 100g

Wakame kelp and kelp are both types of seaweed, but they are different in terms of their characteristics and uses.

Wakame kelp, scientifically known as Undaria pinnatifida, is a type of brown seaweed that is commonly used in Japanese cuisine. It has a delicate texture and a slightly sweet and salty taste. Wakame is typically harvested in the cold waters of the Pacific Ocean and is known for its nutritional value. It is a good source of vitamins, minerals, and antioxidants, including iodine, calcium, iron, and magnesium.

Undaria seaweed is hand-harvested by professional divers when the plant reaches the peak of its growth cycle, usually during springtime. It is then checked for any foreign objects such as shells and crustaceans, and the Undaria spore (known as mekabu) is separated from the leaves (known as wakame).

NUTRITION

The whole leaf is packed full of essential and bio-available vitamins, minerals and trace elements, as well as functional phytonutrients including fucoidan, polyphenols, omega-3 essential fatty acids and fucoxanthin

• A natural Source of Fucoidan (complex poly saccharides)
• A rich source of amino acids
• A rich source of minerals (Potassium, Calcium, Magnesium, Zinc, Selenium, Phosphorus, Iodine)

Wakame is often used in Japanese dishes such as miso soup, seaweed salad, and sushi rolls. It can be eaten fresh or dried and re-hydrated before use. Wakame is known for its health benefits, including supporting thyroid function, promoting heart health, and boosting the immune system.

Wakame vs Kelp

Both wakame and kelp are types of seaweed, they have distinct characteristics and are used in different culinary traditions. Wakame is a specific type of brown seaweed used mainly in Japanese cuisine, while kelp is a broader term for various types of large brown seaweeds used in different cuisines globally.