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Dulse is rich in protein, vitamins, and minerals. Dulse is a popular seaweed that is red in color, chewy 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. 50 grams of seaweed / approx. 10 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 texture.
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 amounts of iodine and significant iron content.
Algamar's seaweed grows wild and is hand-harvested in the cleanest waters of the Atlantic and dried at low temperatures, <42 ° C, to preserve maximum nutritional value. Seaweed is "bioavailable" for the body to use in essential bodily functions.
Usage: Dulse should be thoroughly washed and cut, then can be 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., stews, soups, on vegetables, in noodles, quinoa, omelets, polenta, millet, etc.
Country of Origin: North Atlantic.
Manufacturer: Algamar, Spain.
Nutritional Information per 100 grams: Energy: 1078 kJ / 255 kcal Fat: 0.3 g Carbohydrates: 38 g Of which sugars: <0.5 g Fiber: 14.2 g Protein: 18.1 g Salt: 0.05 g
Nutritional Content per 100 grams: Energy: 1078 kJ / 255 kcal Fat: 0.3 g Carbohydrates: 38 g of which sugars: <0.5 g Fiber: 14.2 g Protein: 18.1 g Salt: 0.05 g