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Seaweed · 7
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SeaweedFoodSea vegetables providing fiber and minerals, common in Japanese cuisine.
Commonly discussed for
HijikiFoodA dark brown seaweed simmered as a side dish in Japanese cooking; a source of iodine, calcium, iron, magnesium, and fiber.
Kombu (kelp)FoodA dried kelp used to make Japanese dashi stock; a source of iodine, calcium, magnesium, iron, and fiber.
The frilly sporophyll at the base of the wakame seaweed plant, finely chopped to a sticky texture and eaten as a side dish; like other seaweeds it carries dietary fiber and iodine.
Commonly discussed for
Mozuku seaweedFoodA fine, stringy brown seaweed popular in Okinawa, usually served in vinegar as もずく酢; like other seaweeds it carries dietary fiber and iodine.
Commonly discussed for
Thin sheets of dried laver seaweed used to wrap sushi and rice; a source of iodine, vitamin A, folate, iron, and vitamin C.
WakameFoodAn edible brown seaweed used in miso soup and salads; a source of iodine, calcium, magnesium, folate, and vitamin K.