Sea Vegetable

Sea Spaghetti

Sea spaghetti (Himanthalia elongata) is a long, noodle-like brown seaweed popular dried in European kitchens—mild, slightly salty, and pleasant rehydrated as a salad or side. Soak, rinse, and toss with vinaigrette or briefly boil. Texture is firm-chewy, more “pasta-like” than leafy wakame.

Also known as: Thongweed, Sea Haricots

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Frond

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

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Himanthalia elongata

Dried Sea Spaghetti

Characteristics

Preparations

CookedDriedFreshFrozenSoakedWhole

Provenance

Hand HarvestedOrganicSeasonalSustainableWild Harvested

Sources

AquacultureOutdoor FarmedWild

Traits

BrownChewyMildNoodle-LikeSalty

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 33.7

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 0.21 g
Cholesterol 0 mg
Sodium 840 mg
Salt 2.56 g
Total Carbohydrate 5.68 g
Dietary Fibre 3.95 g
Total Sugars 0.53 g
Complex / starch 0.48 g
Protein 4.03 g
Water 86.3 g

Detailed nutrients

Energy 33.7 kcal
Water 86.3 g
Carbohydrates 5.68 g
- Sugars 0.53 g
  - Monosaccharides 0.38 g
  - Disaccharides 0.16 g
- Starch 0.48 g
  - Amylose 0.12 g
  - Amylopectin 0.36 g
  - Digestible Starch 0.41 g
  - Resistant Starch 0.05 g
- Fibre 3.95 g
  - Soluble Fibre 1.38 g
  - Insoluble Fibre 2.57 g
Protein 4.03 g
Fat 0.47 g
- Saturated Fat 0.1 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
  - Omega-3 0.02 g
  - Omega-6 0.11 g
Vitamins 86.6 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 0.92 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.04 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 43.9 µg
- Vitamin C 2 mg
- Vitamin E 0.43 mg
- Vitamin K 17 µg
Minerals 1241 mg
- Major Minerals 1106 mg
  - Calcium 33 mg
  - Sodium 840 mg
  - Potassium 233 mg
- Trace Minerals 134 mg
  - Iron 0.8 mg
  - Zinc 0.4 mg
  - Iodine 133 µg
Salt 2.56 g
- Sodium Chloride 2.56 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 0.92 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.04 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 43.9 · vitamin-e: 0.43 · vitamin-k: 17 ·

Minerals

Sodium: 840.38 · Potassium: 233 · Calcium: 33 · Iron: 0.8 · Zinc: 0.4 · Iodine: 133 ·

Sea vegetables bring iodine, minerals, and saltiness with modest calories when rehydrated.

In the kitchen

Culinary partners and combinations that usually underperform with Sea Spaghetti.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

500 BCEES

Atlantic European coasts used long brown seaweeds including Himanthalia as food.

1990FR

French and Spanish markets popularised sea spaghetti as a dried sea vegetable.

2010

Health-food retailers spread sea spaghetti across Europe.