wakame
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Wakame (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and satiny texture. It is most often served in soups and salads.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 5 products
- Energy
- 127 kcal
- Fat
- 0 g
- — of which saturates
- 0 g
- Carbohydrates
- 30.3 g
- — of which sugars
- 0 g
- Fibre
- 45 g
- Protein
- 12.4 g
- Salt
- 19.61 g
via Open Food Facts · ODbL
Wikidata facts
- Subclass of
- edible seaweed
- Part of
- Chinese cuisine
- Image
- CSIRO ScienceImage 952 Undaria pinnatifida Japanese kelp.jpg
Show 2 more facts
- Commons category
- Undaria pinnatifida as food
- cuisine
- Chinese cuisine
Sources (2)
via Wikidata · CC0
~11 min read
Encyclopedic overview
12 sectionsContents
- Names
- Etymology
- History in the West
- Aquaculture
- Cuisine
- Health effects
- Invasive species
- New Zealand
- United States
- See also
- References
- External links
Wakame (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and satiny texture. It is most often served in soups and salads.
Wakame has long been collected for food in East Asia, and sea farmers in Japan have cultivated wakame since the eighth century (Nara period).
Excerpted from Wikipedia’s “wakame” article, available under the CC BY-SA 4.0 licence.