A kombu - or konbu - is a type of seaweed widely used in Japanese cuisine. Besides being tasty, it is macrobiotic and therefore favors intestinal health and digestion. Furthermore, it is versatile and can be used in several ways.

Properties of kombu seaweed

In its properties, kelp is a source of fiber, complex carbohydrates, and sodium (161mg per 7g). Not only that, it also contains 1g of protein for every 7 grams of kelp. In other words, it is a very nutritious food.

Benefits of kombu

Promotes longevity

In principle, because it is rich in antioxidants and other types of anti-inflammatory nutrients, such as vitamins, kombu seaweed promotes longevity and a healthier life. As such, it helps prevent inflammation and disease. In other words, it strengthens the body's immunity.

Read more: Amalaki (amla): What it is, properties and benefits

Promotes digestion

Not only that, because it is a source of fiber, kelp aids digestion, and therefore prevents constipation.

Read also: Constipation and diet: 4 myths unraveled

Prevents anemia

In addition to sodium, another mineral present in kombu is iron. anemia (lack of iron in the blood). Not only that, it acts on blood clotting and circulation. Also, it is known that good iron levels in the blood can slow down aging.

Other minerals present in the algae are zinc, copper, magnesium, as well as manganese and calcium. As for vitamins, it is a source of vitamin K, vitamin C, riboflavin (vitamin B2), vitamin B5, and folate, also called folic acid.

Read more: Iron during pregnancy: Importance and why consume it

How to consume kombu

Kombu is versatile and therefore can be consumed in a variety of ways, the most common of which are:

• In soups, such as miso soup, and broths, such as dashi broth typical Japanese cuisine
• Juices, vitamins and smoothies
• Dried or fried as snack
• In salads