Definition: Wakame is a thin and stringy seaweed, deep green in color and used in making seaweed salad and miso soup. Wakame is common in Japanese and other Asian cuisines.
Nutritional Benefits
Wakame seaweed is a good source of Vitamins A, B1, B2, B3, B5, C, E, K, folate and soluble/insoluble fibre, and has among the very highest nutrient-to-calorie ratios (from a vegetarian source) of anti-inflammatory Omega-3
Essential Fatty Acid (EPA). The salty taste is not just salt but a balanced, chelated combination of sodium, potassium, calcium, magnesium, phosphorous, iron and trace minerals.
Facts
Our Wakame (Undaria pinnatifida) seaweed is sustainably harvested from the incredibly pristine, icy cold waters flowing around Tasmania.
Sea vegetables help alkalise our bodies from the over-acidity of the modern diet and contain 10 to 20 times MORE bioavailable minerals and vitamins than land vegetables, with no fat and low calories ! For example, lack of iodine in the human body (which is widely absent from Australian soils but present in sea vegetables) can create a whole huge range of serious health issues – look them up!
FAQ's
1. What does Wakame taste like? Kinda salty, kinda ‘sea-fresh'.
2. Do I have to hydrate it first? Not really – some people like the crunchy texture on salads, etc. but we do prefer it softer – personal preference!
3. Is it raw? Yes…. either shade-dried or sun-dried depending on the Tasmanian weather.
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