Sea Vegetable
Kombu
Kombu is thick dried kelp (mainly Saccharina japonica and related Laminariales) used to make dashi stock and to season simmered dishes. It is rich in natural glutamates, giving deep umami without fish when used carefully. Sold as wide dried strips, knots, and powder. A short cold or gentle hot soak extracts flavour; prolonged boiling can turn stock slimy or bitter.
Also known as: Kelp, Kombu, Dashima, Haidai, Kelp / Kombu
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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 0.53 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
- Cholesterol 0 mg
- Sodium 962 mg
- Salt 2.49 g
- Total Carbohydrate 6.46 g
- Dietary Fibre 4.09 g
- Total Sugars 0.47 g
- Complex / starch 0.46 g
- Protein 3.88 g
- Water 76.2 g
- Energy 37.4 kcal
- Water 76.2 g
- Carbohydrates 6.46 g
- Sugars 0.47 g
- Monosaccharides 0.32 g
- Disaccharides 0.14 g
- Starch 0.46 g
- Amylose 0.12 g
- Amylopectin 0.35 g
- Digestible Starch 0.39 g
- Resistant Starch 0.05 g
- Fibre 4.09 g
- Soluble Fibre 1.43 g
- Insoluble Fibre 2.66 g
- Protein 3.88 g
- Fat 0.53 g
- Saturated Fat 0.1 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
- Vitamins 88.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 0.94 mg
- Vitamin B5 — Pantothenic Acid 0.28 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 44.9 µg
- Vitamin C 2 mg
- Vitamin E 0.44 mg
- Vitamin K 17.4 µg
- Minerals 1309 mg
- Major Minerals 1206 mg
- Trace Minerals 103 mg
- Salt 2.49 g
- Sodium Chloride 2.49 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 0.94 · vitamin-b5-pantothenic-acid: 0.28 · vitamin-b6: 0.05 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 44.9 · vitamin-e: 0.44 · vitamin-k: 17.4 ·
Minerals
Sodium: 961.78 · Potassium: 202 · Calcium: 42 · Iron: 0.7 · Zinc: 0.4 · Iodine: 102 ·
Sea vegetables bring iodine, minerals, and saltiness with modest calories when rehydrated.
History
Northern Japanese coastal communities harvested kelp as food and tribute goods.
Kombu trade routes from Hokkaido supplied Kyoto and Osaka dashi cookery.
Scientific identification of glutamate in kombu helped explain umami as a taste.
Cultivated and wild kombu entered global Japanese grocery supply for home dashi.