Konbu- (Laminaria) edible seaweed, most commonly used in Asian cuisine, mainly as a basic ingredient of miso soup and dashi broth.

They have an intense salty-sweet taste and a characteristic sea fragrance. Rich in amino acids, microelements and minerals: calcium, potassium, magnesium, sodium, phosphorus, iodine, iron, zinc and vitamins A, B1, B2, B12 and C.                                                  



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