This mollusk-flavored seaweed, very similar to cockle, gives off a scent of sea breeze. It is used in a wide variety of dishes, salads, soups, creams, croquettes, sushi, scrambled eggs and as a garnish for fish dishes. It is very rich in magnesium, potassium, calcium, essential vitamins A, B, C, B12 and a large amount of fiber.
TASTING: sea aroma and mollusk flavor, similar to cockle.
PAIRING: cockles, empanadas, tetilla cheese, sea urchin, mussels, pine nuts, mushrooms, veal lasagna, noodles, cod, cauliflower, sea mackerel, sweet and sour choi pack, guacamole, sea bass, potatoes, fresh salmon, tomato sugary, radish sprout, melon, noodles, asparagus, carrot, fried milk, cherries.
USE: it needs previous desalination preparation: immerse in water and stir. Change the water 3 times by repeating the process to remove the salt. Raw or scalded in salads. Boiled (3-5 min.), As a side dish in fish or seafood dishes. To prepare Japanese green sushi.
FORMAT: 100 grs. In salting.
INGREDIENTS: Sea Lettuce Seaweed.
CONSERVATION: between 2ºC and 8ºC. Excess moisture can reduce the shelf life of the product. Product washed and ready to consume.
ALLERGENS: may contain traces of mustard, crustaceans, molluscs and fish.
DATE OF CONSUMPTION: 14 days.
TEMPORALITY: available all year.
NUTRITIONAL BENEFITS: it is rich in protein, carbohydrates, fiber, sodium, calcium, iodine, iron (50 times more than spinach) and magnesium. Also in vitamins A (twice as rich as cabbage), B, Folic acid, vitamin C (ten times richer than orange) and vitamin E. Being detoxifying, antioxidant, astringent, anthelmintic, burns, against gout and for Fight scrofulosis.