Preparation, uses, and tips
Like kombu, kelp is used in soups and stews, stir-fried with vegetables, or cooked with
beans or grains. It cooks quickly and
dissolves in longer-cooking dishes. It contains a natural glutamic acid, a tenderizer that
helps beans cook quickly and makes them more digestible. It also contains alginic acid, a
substance used as a thickening and stabilizing agent in food production. Kelp can be
pre-soaked or added dry to foods with liquids. Kelp absorbs up to five times its weight in
liquid.
Buying and storing tips
Dehydrated kelp should be stored in an airtight container in a dark, dry place. Cooked kelp
should be kept under refrigeration.
Varieties
The predominantly available variety of kelp is the giant kelp
(Macrocystis pyrifera).
Nutrition Highlights
Kelp (raw, seaweed), 1/8 cup (2 Tbsp)
Calories: 4.3
Protein: 0.17g
Carbohydrate: 0.96g
Total Fat: 0.05g
Fiber: 0.13g