Description of kombu seaweed, how it is grown and harvested. Nutritional value, benefits and harms to the body. Cooking uses, product history, types, non-food uses.
Kombu is a seaweed of the kelp group used for cooking national dishes of Japan, China, Vietnam and Korea. Japanese kelp (Laminaria japonica) is 90% grown in artificial cages. Planting depth - 5-6 m, leaves - large, up to 20 m long and 30 cm wide, color - brown. The taste is marine, pronounced, with a taste of iodine. It goes on sale dried, in the form of dark green shavings or plates of exactly the same color, as well as pickled in vinegar, in plastic packaging.
How is kombu seaweed grown?
The preparation of products does not require high material costs, however, certain conditions are required for the cultivation of raw materials. To equip a farm, you need a quiet harbor, protected by reefs from the destructive waves of the sea, with a gentle bottom.
They equip special quays with a length of 60-100 m, in which fastenings are mounted. To them are attached ropes with tied kombu sprouts. Harvesting begins no earlier than six months later. They do not grow to the size that the algae reach in the ocean, they are limited to a length of 3-4 m. The ropes are pulled to the surface, cut off the algae and dried, spreading out in the sun, for 10-14 days, or using a special drying installation.
Further, the dried raw materials are fed to an automatic line consisting of several devices. Removal of sand and foreign particles is carried out in 2 stages: first in a counterflow unit, and then in a trough directed by a water jet. Then the feedstock enters the blanching and cooling system, where heat treatment is carried out - sprinkling with hot water from the top and bottom. Sprinkle with ice water for cooling.
The recirculated liquid is constantly cleaned by moving along the conveyor belt. The cooking time for raw materials is 45-50 minutes, the temperature is 90-95 ° C. This process leaves the algae on sale with a natural color. Then the cleaned and cooked products are laid out on trolleys with perforated bottom to completely remove moisture.
Leaves are often divided into upper and lower parts. The surface layer, which is softer and more tender, is dried and pressed, and later used for dressing salads. The lower hard part is crushed into shavings, which are sold in briquettes or marinated in a special device. After filling with marinade, the products are infused for 5-6 months at 2-4 ° C. The lower part of dried kombu seaweed is highly valued - it contains more nutrients. It is she who is added to Japanese soups, for example, the gourmet dashi broth.
Packaging is carried out in plastic containers weighing 200-470 g - in this form they are supplied to the local population. Export option - plastic containers of 5 kg. After delivery, it is repackaged in plastic wrap.
You can buy kombu seaweed in the following form
- shredded for instant cooking - Nalto;
- pickled in vinegar - Tororo;
- crushed powder used as a seasoning - Kombu-ko;
- cooked in a broth seasoned with soy sauce - Zuke.
In whatever form the products are purchased, you should definitely pay attention to the packaging date indicated on the package. Shelf life - no more than 3 months. After the expiration date, the product not only loses its beneficial properties, but can provoke intoxication. Preference should be given to the packaging of the country of origin.
The composition and calorie content of kombu seaweed
Kombu seaweed in the photo
Interestingly, the content of nutrients in the composition of the algae depends not only on the season, but also on the types of kombu and the simplest microorganisms that colonize the plantation. During the migration of plankton, the content of carbohydrates increases. The maximum concentration of fatty acids is noted in the first six months after planting, the amount of protein increases in February, and carbohydrates in June. Stable amino acid content - from February to July. It can be concluded that the chemical composition changes throughout the year.
The average caloric value of kombu seaweed is 53-77 kcal per 100 g, of which
- Proteins - 8, 3 g;
- Fat - 8, 3 g;
- Carbohydrates - 10 g.
However, some manufacturers indicate different values: calorie content - 138 kcal, carbohydrates - 56.5 g, dietary fiber - 31.4 g. The change in values can be explained by different growing conditions and harvest time.
The amount of vitamins, as already mentioned, depends on the season. Tocopherol, ascorbic acid, retinol, thiamine, riboflavin, pyridoxine and cyanocobalamin predominate.
Kombu seaweed contains the most minerals such as calcium, manganese, magnesium, sodium, iron, bromine, cobalt, iodine (0.6 mg per 100 g), as well as a high amount of dietary fiber, fucoidan - a heteropolysaccharide. Among the amino acids, glutamic and aspartic acids, and alanine predominate.
Note! The energy value of the kombu increases with drying.
Benefits of Kombu Seaweed
Seafood has a healing effect, increases immunity, accelerates recovery after physical exertion, helps to keep the body in good shape and avoid emotional breakdowns.
The benefits of kombu seaweed
- Strengthens the skeletal system and improves the production of synovial fluid.
- Normalizes the thyroid gland.
- It prevents aging by slowing down degeneration at the cellular level. Improves skin tone.
- Stimulates the production of red blood cells, prevents the development of iron deficiency anemia.
- Normalizes kidney function, prevents the development of edema.
- It stabilizes the body's metabolic processes, improves nerve-impulse conduction.
- Accelerates peristalsis, accelerates the elimination of toxins and the accumulation of toxins.
- Possesses antioxidant properties, helps the body to recover from short-term radiation.
- Maintains a stable level of blood pressure.
- Reduces cholesterol levels and prevents the development of atherosclerosis.
Kombu seaweed is recommended for women entering premenopause to stabilize the hormonal system.
Kombu has a high nutritional value, relieves hunger for a long time. The introduction of this product into the diet will help to avoid disruption of the weight loss diet. In addition, the property to accelerate metabolic processes stimulates fat burning, and with active training, weight will go away much faster.
