• Sea Vegetables

    Sea vegetables have been a dietary staple for the Japanese for centuries, and they are rising in popularity worldwide as their reputation of a health promoting superfood increases.

    Sea vegetables boast an impressive range of nutrients, including a dazzling array of minerals. Sea vegetables are a good source of bioavailable iron, and contain measurable amounts of calcium, copper, iodine, magnesium, manganese, zinc, potassium, selenium, and more! Sea vegetables are also a rich source of vitamin K and contain very special, starch-like molecules known as polysaccharides that have anti-inflammatory and antiviral properties.

    Sea vegetables like nori, wakame, dulse, and kombu do not require cooking, and can be enjoyed raw, preserving their vital and health benefitting nutrients within. Nori sheets are an ideal gluten-free wrapper for sushi or vegetables, while wakame flakes are a great addition to miso soups, and dulse is perfect to add seasoning to your favorite salads. 

    Sea vegetables have been a dietary staple for the Japanese for centuries, and they are rising in popularity worldwide as their reputation of a health promoting superfood increases.

    Sea vegetables boast an impressive range of nutrients, including a dazzling array of minerals. Sea vegetables are a good source of bioavailable iron, and contain more >

  • measurable amounts of calcium, copper, iodine, magnesium, manganese, zinc, potassium, selenium, and more! Sea vegetables are also a rich source of vitamin K and contain very special, starch-like molecules known as polysaccharides that have anti-inflammatory and antiviral properties.

    Sea vegetables like nori, wakame, dulse, and kombu do not require cooking, and can be enjoyed raw, preserving their vital and health benefitting nutrients within. Nori sheets are an ideal gluten-free wrapper for sushi or vegetables, while wakame flakes are a great addition to miso soups, and dulse is perfect to add seasoning to your favorite salads. 

*To the contiguous 48 states.

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