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When kombu is added to the cooking water of dried beans, it helps beans cook faster and aids in digestion.
There are several varieties of kombu, with the most popular variety being Japanese ma-kombu (Laminaria japonica). In Japan, kombu is used to make over 300 products, including condiments and teas.
Kombu, 3.5 oz. (100g)
Calories: 43
Protein: 1.7g
Carbohydrate: 9.6g
Total Fat: 0.6g
Fiber: 1.3g
*Excellent source of: Folate (180mcg)
*Good source of: Calcium (168mg), and Magnesium (121mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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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 September 2008.
