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Kelp
1 recipe uses this ingredient
Kelp
| Nutrient | Per 100 g |
|---|---|
| Iodine | 440670 µg |
| Sodium | 1830 mg |
| Calcium | 900 mg |
| Iron | 12.7 mg |
| Protein | 7.1 g |
Not a common allergen. It is not on the UK list of 14 foods that must be declared on labels.
How to serve Kelp to babies
No published guidance covers preparing Kelp (konbu) by age yet. See the NHS weaning guide for textures in general.
Per 100 g from CoFID (13-339); USDA FDC (168457). Not medical advice.
TCM benefits of Kelp
昆布 · kūn bù
How kelp is seen in traditional Chinese food therapy. Traditional context, not medical advice.
- Kelp is classed as salty and cold in the Pharmacopoeia, one of the sea vegetables at the cold end of the pantry.
- The Bencao Jingshu explains the salty taste as softening hardness and the cold nature as dispersing accumulated heat, which is how the classics reason about sea vegetables.
- Cantonese cooks simmer kelp with pork bones in savoury soups, and with mung beans in a sweet summer soup served cool.
Sources: Chinese Pharmacopoeia 2020, 昆布 monograph; 本草經疏 (Bencao Jingshu), 昆布 entry
