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Wakame alga grows like a giant oak leaf on the coasts of Galicia and can measure up to 1.5 metres long. Rich in calcium, iodine, proteins and fibre, it is one of the most suitable sea vegetables for eating raw in salads or for those who are learning to cook with algae.
Wild Atlantic wakame sea vegetables (Undaria pinnatifida) and shiitake mushrooms (Lentinula edodes).
|Nutritional Information||per 100g|
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|Dietary Fiber||32.7 g|
Galicia (northwestern Spain) has 35% of the total Spanish coastline. It is a region with an abundance and wide diversity of marine species and has a deeply-rooted seafaring tradition. Its location, between the 42nd and 44th parallels, is, strangely enough, on the same latitude as the coasts of Japan.
Galicia owes the exceptional wealth of its seas to:
- its geographical situation, in the shape of a corner that juts into the sea
- the great ocean currents that converge here
- the jagged, capricious nature of its coastline
Its annual capacity for producing life is similar to that of the equatorial jungles, making it one of the richest marine environments in the world.
As far as sea vegetables are concerned, this area has the best resources in southern Europe, with luxuriant underwater gardens and many different shapes and colours.
Click Here to play an interview with Jose Ordeix of Algamar, talking about the benefits and uses of sea vegetables.
It is highly versatile and can be used in soups, rice, with other vegetables. Soak for 20 minutes before using.