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KELP
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Kelp plants can grow to a length of nearly 200 feet (about 61 meters), making this the largest variety of sea vegetable. It is light brown to dark green in color and is similar to kombu, although it is thinner and more tender. It is found chiefly on the Atlantic and Pacific Coasts of North America. Preparation, uses, and tipsLike kombu, kelp is used in soups and stews, stir-fried with vegetables, or cooked with beans or grains. It cooks quickly and dissolves in longer-cooking dishes. It contains a natural glutamic acid, a tenderizer that helps beans cook quickly and makes them more digestible. It also contains alginic acid, a substance used as a thickening and stabilizing agent in food production. Kelp can be pre-soaked or added dry to foods with liquids. Kelp absorbs up to five times its weight in liquid. Health benefits and concernsHealth benefits and
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