Kombu (Saccharina japonica)


Native to the seas of Japan, kombu is a seaweed that also grows on the French Atlantic coast.

Meaning 'happiness' in Japanese, kombu is prized for its crunchy appearance, flavour and many health benefits.

Nutritional contributions

Completely natural, kombu seaweed is also highly nutritious.

Its main ingredients include

  • Protein: on average, you need about 10 grams of protein for 100 grams of kombu. Kombu can therefore replace meat in a vegetarian or vegan diet.
  • Minerals such as iodine, potassium, sodium, magnesium and phosphorus.
  • Iron, which allows the proper transport of oxygen in the body, should be consumed at a rate of 8 to 20 milligrams per day, especially for women.
  • Vitamins: A, B, C, E, F, K and P.

Health benefits

In addition to its high nutritional value, regular consumption of kombu seaweed is highly recommended:

  • Supplement the daily intake of magnesium and potassium for athletes
  • Maintain the skeleton and bones, thanks to its high calcium content
  • Kombu seaweed can be consumed to combat general body acidity due to its strong alkalising properties.
  • Stimulates the brain and muscles
  • Prevent the development of certain cancers, especially prostate cancer
  • Regulate the level of bad cholesterol (LDL) in the blood
  • Contribute to the proper functioning of the thyroid gland, which regulates hormone production.
  • Finally, despite the presence of sugar in kombu seaweed, it can be consumed by people suffering from type 1 and type 2 diabetes.

Contraindications

Note: Due to its high iodine content, regular consumption of kombu is not recommended for people with thyroid problems, heart disease (arrhythmia) or kidney failure.

ANSES also advises against it for pregnant or breastfeeding women.

In case of doubt, it is advisable to consult a health professional.

Kombu in the kitchen: all its uses

Whether dried or dehydrated, kombu has a slightly smoky flavour and a crunchy texture.

It can be used with

  • All types of fish
  • Cold and hot soups
  • Cold raw vegetable salads
  • Vegetables
  • Dishes based on beans, broad beans and split peas

Note: Dried kombu needs to be cooked for 20 to 30 minutes before it becomes particularly pliable, crunchy and fully digestible.