Sea Vegetable
Blade
Kombu blade is a prepared form of the strip, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Even thickness matters more than elaborate marinades for consistent doneness.
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Characteristics
Preparations
Traits
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 0.51 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
- Cholesterol 0 mg
- Sodium 896 mg
- Salt 2.58 g
- Total Carbohydrate 5.25 g
- Dietary Fibre 5.38 g
- Total Sugars 0.49 g
- Complex / starch 0.5 g
- Protein 3.98 g
- Water 78.9 g
- Energy 31 kcal
- Water 78.9 g
- Carbohydrates 5.25 g
- Protein 3.98 g
- Fat 0.51 g
- Saturated Fat 0.1 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
- Omega-3 0.02 g
- Vitamins 120 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 0.31 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 50.9 µg
- Vitamin C 30 mg
- Vitamin E 0.5 mg
- Vitamin K 19.8 µg
- Minerals 1173 mg
- Major Minerals 1172 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 2.58 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 1.06 · vitamin-b5-pantothenic-acid: 0.31 · vitamin-b6: 0.05 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 50.9 · vitamin-e: 0.5 · vitamin-k: 19.8 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Cooks bought prepped forms of kombu for speed while markets still sold whole produce, including named blade portions.
Market gardeners and growers selected kombu for flavour, yield and keeping quality, including named blade portions.
Cooks bought prepped forms of kombu for speed while markets still sold whole produce, including named blade portions.