Sea Vegetable
Strip
Strip of Kombu is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of kombu: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Taste a scrap if quality seems uncertain before committing a whole batch.
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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 0.47 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 898 mg
- Salt 2.46 g
- Total Carbohydrate 6.26 g
- Dietary Fibre 3.8 g
- Total Sugars 0.51 g
- Complex / starch 0.49 g
- Protein 3.77 g
- Water 80.1 g
- Energy 34 kcal
- Water 80.1 g
- Carbohydrates 6.26 g
- Protein 3.77 g
- Fat 0.47 g
- Saturated Fat 0.1 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Omega-3 0.02 g
- Vitamins 92.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 1.06 mg
- Vitamin B5 — Pantothenic Acid 0.32 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 51.3 µg
- Vitamin C 2 mg
- Vitamin E 0.5 mg
- Vitamin K 19.9 µg
- Minerals 1249 mg
- Major Minerals 1248 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 2.46 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 1.06 · vitamin-b5-pantothenic-acid: 0.32 · vitamin-b6: 0.05 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 51.3 · vitamin-e: 0.5 · vitamin-k: 19.9 ·
Minerals
Strip of Kombu: composition reflects this culinary part relative to the whole ingredient.
History
Cooks bought prepped forms of kombu for speed while markets still sold whole produce, including named strip portions.
Cooks bought prepped forms of kombu for speed while markets still sold whole produce, including named strip portions.
Cold storage and transport made kombu a year-round kitchen staple in many regions, including named strip portions.