Sea Vegetable
Blade
Blade of Wakame is the broad tender frond tissue. Cut strips for soups and salads. As a blade section of frond, portion for even cooking and clear labelling. Clean without waterlogging; use heat to wake aroma rather than long boiling. Miso soup, salads, and simmered sides. Rehydrate dried forms fully first.
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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 0.48 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
- Cholesterol 0 mg
- Sodium 942 mg
- Salt 2.5 g
- Total Carbohydrate 5.71 g
- Dietary Fibre 4.93 g
- Total Sugars 0.5 g
- Complex / starch 0.48 g
- Protein 4.19 g
- Water 82.9 g
- Energy 30.6 kcal
- Water 82.9 g
- Carbohydrates 5.71 g
- Protein 4.19 g
- Fat 0.48 g
- Saturated Fat 0.1 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
- Omega-3 0.02 g
- Vitamins 115 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 0.99 mg
- Vitamin B5 — Pantothenic Acid 0.29 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 47.7 µg
- Vitamin C 30 mg
- Vitamin E 0.47 mg
- Vitamin K 18.5 µg
- Minerals 1276 mg
- Major Minerals 1274 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 2.5 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 0.99 · vitamin-b5-pantothenic-acid: 0.29 · vitamin-b6: 0.05 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 47.7 · vitamin-e: 0.47 · vitamin-k: 18.5 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Markets sold wakame as separate blade forms so cooks could match prep to the dish.
Retail packing made blade of wakame a familiar labelled product.
Food service portioned blade of wakame for consistent yield.