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The name of this brown algae comes from its thin, elongated shape. Sea spaghetti is rich in fiber, has a high iron content, and has a taste reminiscent of squid. It can be eaten both raw or cooked, and its texture and taste make it a very popular algae. 100 grams of algae / approx. 20 servings.
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Sea Spaghetti
This seaweed gets its name from its thin, elongated shape. Sea Spaghetti is rich in fiber, has a high iron content, and has a taste reminiscent of squid. It can be eaten both raw or cooked, and its texture and flavor make it one of the most popular Atlantic sea vegetables and perhaps the one with the most distinct personality.
Algamar's seaweed grows wild and is 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. Seaweed has been shown to help the body eliminate toxins.
Usage: Raw: cut into pieces, soak for 30 minutes and add to salad/vegetables.
Cooked: boiled with other vegetables or steamed for 20-30 min, or in rice, stews, on pizza or pie.
Ingredients: Sea Spaghetti (Himanthalia). Algamar's seaweed is wild-harvested by hand in the purest waters of the Atlantic and dried at low temperatures, <42°C, to preserve maximum nutritional value. 100 grams. Allergy Information: Due to the product's natural origin, it may contain traces of mollusks and/or crustaceans. Should not be consumed by those with fish and shellfish allergies.
Nutritional Content per 100 grams:
Energy: 222 kcal
Fat: 1.4 g
Carbohydrates: 26.5 g
of which sugars: 0.5 g
Fiber: 34.6
Protein: 8.5 g
Salt: 4.3 g
Country of Origin: North Atlantic.
Manufacturer: Algamar, Spain.