Kombu is very low in cholesterol. A good source of dietary fiber, vitamin C, pantothenic acid, zinc and copper. Good source of vitamin K, riboflavin, folate, calcium, iron, magnesium & manganese. An essential ingredient used in the Japanese noodle broth dashi but can be added to vegetables, soups, stocks, grains, beans, or stew dishes. It can also be pickled or deep-fried. Pan or oven roast it and grind it into a powder and use it as a nutritious condiment on popcorn, or as a sandwich topper or salad ingredient.
Country of Origin: Taiwan