Kombu works especially well for creating dashi and soup stocks. It is also great as a snack or added to soups and broths as an umami- and mineral-rich vegetable.
Kombu contains iodine, potassium, magnesium, calcium, iron and iodine. It is also a rich source of carotenoids, dietary fibre, protein, essential fatty acids, minerals, vitamins and bioactive compounds such as polyphenols and polysacharides.
All seaweeds are prebiotic, meaning they are colonised and fermented by beneficial gut bacteria, thanks to their high fibre and specific polysaccharides.