(Porphyra umbilicalis)

Small algae with many folds. In Japan it is cultivated, ground and packaged in pressed sheets. In Galicia we harvest it wild at low tide and then grind it into flakes. It has a strong flavour and can be eaten raw or lightly toasted and sprinkled onto the dish. It is high in proteins, vitamin A and vitamin B12.

Instructions for use:- Uncooked: Soak for 20 minutes and use in salads.- Toasted: Without soaking, toast for 2 minutes in the oven or in a hot frying pan. Sprinkle on salads, soups, rice, couscous, vegetables, etc.- Boiled or steamed: 15 minutes with potatoes, rice or vegetables.- Lightly fried: in omelettes, croquettes, pasta, eggs, vegetables, peas, chickpeas, etc.- In the oven: stuffing and toppings for cannelloni, lasagne, etc.

100 g = Complement for 10 portions.

Average values per 100 g:

Proteins: 29% Fats: 0,3% Carbohydrates: 43,1% Fibre: 34,7% Potassium: 2030 mg Calcium: 330 mg Magnesium: 370 mg Phosphorous: 235 mg Iron: 23 mg Iodine: 17,3 mg Vitamin A.: 36 mg Vitamin B12 : 2,9 m