Kelp
Varieties
The predominantly available variety of kelp is the giant kelp (Macrocystis pyrifera).
Preparation, Uses, & Tips
Like kombu, kelp is used in soups and stews, stir-fried with vegetables, or cooked with beans or grains. It cooks quickly and dissolves in longer-cooking dishes. It contains a natural glutamic acid, a tenderizer that helps beans cook quickly and makes them more digestible. It also contains alginic acid, a substance used as a thickening and stabilizing agent in food production. Kelp can be pre-soaked or added dry to foods with liquids. Kelp absorbs up to five times its weight in liquid.
Storing
Dehydrated kelp should be stored in an airtight container in a dark, dry place. Cooked kelp should be kept under refrigeration.
Nutrition Highlights
Kelp (raw, seaweed), 1/8 cup (2 Tbsp)
- Calories: 4.3
- Protein: 0.17g
- Carbohydrate: 0.96g
- Total Fat: 0.05g
- Fiber: 0.13g
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