Kombu

Preparation, uses, and tips

When kombu is added to the cooking water of dried beans, it helps beans cook faster and aids in digestion.

Buying and storing tips

Dehydrated kombu should be stored in an airtight container in a dark, dry place. Cooked kombu should be kept under refrigeration.

Varieties

There are a few varieties of kombu, with the most popular variety being Japanese ma-kombu (Laminaria japonica). In Japan, kombu is used to make over 300 products, including condiments and teas.

Nutrition Highlights

Kombu, 3.5 oz. (100g)
Calories: 43
Protein: 1.7g
Carbohydrate: 9.6g
Total Fat: 0.6g
Fiber: 1.3g
*Excellent source of: Folate (180mcg)
*Good source of: Calcium (168mg), and Magnesium (121mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.