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Kombu

In season all year

Food Description:

Kombu is a member of the kelp family, the largest of all sea vegetables. It is used predominantly in Japan, although is becoming more widely accepted in Western society because of its many health benefits. Kombu is dark green in colour and sold dried. Used to make dashi (Japanese stock) and as a flavouring.

General Information:

Category: Seaweeds
To Buy: Buy dried from Asian stores or health food stores. Buy a good quality one that is very firm, almost leathery to touch - it will stay in one piece in boiling water.
To Store: Store in an airtight container in the pantry.
Tips and Tricks: Kombu improves the digestibility of beans. Add it to the water during cooking.

Nutrition (1 Unit):

Calcium: The most abundant mineral in the body, calcium is essential for health of bones and teeth, and also for nerve transmission, cardiovascular health, muscle contraction and blood clotting.
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Iodine : Main role is regulation of thyroid function, which produces hormones that promote growth and development in the body and stimulates metabolism. Contraindications: Excess intake may lead to hyperthyroidism or goiter.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: Wipe the kombu before using - Use a strip approx 10cm long by 2cm wide. Add to dried beans, soups, stews and grains. To make dashi, bring 2 litres of water to boil with a strip of kombu. As soon as the water boils, remove from the heat and add a sachet of bonito flakes. Return to the heat and slowly bring the water to boil again. As soon as the water has come to the boil, remove the pan and strain the liquid through a sieve removing the bonito flakes.

Benefits the Following Health Conditions:*

High Blood Pressure
Detoxifying
 Thyroid Underactive

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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