Dulse Leaves 15g
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Dulse is a North-Atlantic sea vegetable with a distinctive taste and a rich crimson colour. Dulse is to the Irish people what Nori is to the Japanese; by some it is hailed asthe next kale!Dulse flakes are easy to use and suitable for many culinary applications. Our Dulse is harvested sustainably by hand in Ireland, dried naturally and packed manually. It is also commonly available on theEast Coast of Canadaand USA. We offer Dulse two ways: flakes andwhole leaves. PH's Dulse is often eaten as a snack straight out of the bagor used as a garnish witha variety of dishes. Part of thered seaweed group, the colour is of red wine, the texture soft and chewyand when it comes to seaweed in the diet, Dulse consumption as food is among the best documented historically (for seaweed) and is often considered one of the easiest varieties for seaweed beginners. Dulse is a very good source of minerals (up to 36% of dried weight), vitamins and trace elements. Especially high in iodine, potassium and iron. Relatively low in sodium and high in potassium, it has a salty taste with less sodium than salt, making it a good choice for people on a low sodium diet. It is rich in vegetarian protein (up to 20% dry weight) , best absorbed when eaten with fermented food. Excellent fatty acid ratio, playing an important role in the prevention of inflammatory, cardio-vascular and nervous system disorders. High levels of iodine, especially for aRed seaweed, Dulse has some of the nutritional qualities of theBrownslike alginic acid (detox heavy metals and radiation isotopes) and glutamic acid (umami) which is said to aid digestion and mental capacities. Dulse has been used as food and medicine for centuries, traditionally prescribed for scurvy, goiter and malnutrition.