Sea Vegetable
Dulse
Dulse is a red seaweed (Palmaria palmata) with a savoury, slightly smoky-bacon character when dried or pan-fried. Popular in Ireland, Atlantic Canada, and Nordic coasts as a snack, flake seasoning, and soup ingredient. Whole leaf and flakes are common retail forms; frying briefly crisps the texture.
Also known as: Dulse / Dillisk, Dulse, Dulse, Söl
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.48 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
- Cholesterol 0 mg
- Sodium 879 mg
- Salt 2.61 g
- Total Carbohydrate 5.81 g
- Dietary Fibre 4.28 g
- Total Sugars 0.5 g
- Complex / starch 0.49 g
- Protein 3.99 g
- Water 78.4 g
- Energy 33.7 kcal
- Water 78.4 g
- Carbohydrates 5.81 g
- Sugars 0.5 g
- Monosaccharides 0.36 g
- Disaccharides 0.16 g
- Starch 0.49 g
- Amylose 0.12 g
- Amylopectin 0.37 g
- Digestible Starch 0.42 g
- Resistant Starch 0.05 g
- Fibre 4.28 g
- Soluble Fibre 1.5 g
- Insoluble Fibre 2.78 g
- Protein 3.99 g
- Fat 0.48 g
- Saturated Fat 0.1 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
- Vitamins 91.3 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 0.88 mg
- Vitamin B5 — Pantothenic Acid 0.26 mg
- Vitamin B6 0.04 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 42.3 µg
- Vitamin C 2 mg
- Vitamin E 0.41 mg
- Vitamin K 23.5 µg
- Minerals 1133 mg
- Major Minerals 1081 mg
- Trace Minerals 52 mg
- Salt 2.61 g
- Sodium Chloride 2.61 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 0.88 · vitamin-b5-pantothenic-acid: 0.26 · vitamin-b6: 0.04 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 42.3 · vitamin-e: 0.41 · vitamin-k: 23.5 ·
Minerals
Sodium: 878.69 · Potassium: 151 · Calcium: 51 · Iron: 0.6 · Zinc: 0.4 · Iodine: 51 ·
Sea vegetables bring iodine, minerals, and saltiness with modest calories when rehydrated.
History
Atlantic Celtic communities harvested dulse as a coastal food and trade good.
Irish and Scottish coastal markets sold dried dulse as everyday nourishment.
Maritime Canadian dulse harvesting, especially around Grand Manan, became regionally famous.
Specialty sea-vegetable brands popularised dulse flakes as a umami seasoning worldwide.