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Dulse is rich in protein, vitamins, and minerals. Dulse is a popular seaweed that is red in color, tough in texture, and has a mild, fine taste. Dulse is the seaweed that is easiest to eat raw. Dulse is washed, soaked, cut, and then added to soups and salads either raw or cooked. 100 grams of seaweed / approx. 20 servings from the North Atlantic.
Dulse Seaweed
Dulse is a seaweed from the North Atlantic, and its versatility and ease of use make it a popular choice for a variety of dishes. Its red color adds beauty to cooking. Dulse is considered one of the most exquisite seaweeds with its slightly salty taste while maintaining a mild and easily appreciated flavor with a chewy consistency.
Dulse is highly nutritious and contains high levels of protein, is rich in vitamins, especially vitamin A, B1, B2, B3, B6, B12 (inactive), C, E, minerals such as calcium, magnesium, phosphorus, chromium, zinc, and trace elements. Like other seaweeds, it also contains high levels of iodine and significant amounts of iron.
Algamar's seaweeds grow wild and are hand-harvested in the purest waters of the Atlantic and dried at low temperatures, <42°C, to preserve maximum nutritional value. Seaweed is "bioavailable" to the body for use in essential bodily functions.
Usage: Dulse should be thoroughly washed and cut before being added to soups, salads and dishes. Uncooked: Cut into pieces and soak for 2 minutes, add to salad. Cooked: Blanch or add at the end of cooking in e.g. a stew, soup, on vegetables, in noodles, quinoa, omelets, polenta, millet etc.
Country of Origin: North Atlantic.
Manufacturer: Algamar, Spain.
Nutritional content per 100 grams: Energy: 1068 kJ / 255 kcal Fat: 0.3 g Carbohydrates: 38 g of which sugars: 0.5 g Protein: 18.1 g Fiber: 14.2 g Salt: 0.05 g
Nutritional information per 100 grams: Energy: 1068 kJ / 255 kcal Fat: 0.3 g Carbohydrates: 38 g of which sugars: 0.5 g Protein: 18.1 g Fiber: 14.2 g Salt: 0.05 g