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Like kombu, kelp is used in soups and stews, stir-fried with vegetables, or cooked with beans or grains. It cooks quickly and dissolves in longer-cooking dishes. It contains a natural glutamic acid, a tenderizer that helps beans cook quickly and makes them more digestible. It also contains alginic acid, a substance used as a thickening and stabilizing agent in food production. Kelp can be pre-soaked or added dry to foods with liquids. Kelp absorbs up to five times its weight in liquid.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.
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