Traditionally added to miso soup, wakame is also good with other
vegetables or in salads, stir-fry dishes, and rice dishes.
Wakame (Undaria pinnatifida) is leafy and mild in flavor. Wakame turns green after
soaking. The browner varieties have a stronger flavor. It is common to Japanese waters.
Varieties
A sea vegetable closely related to wakame is alaria (Alaria
esculenta); it is common to Atlantic waters. Black or dark green in color, alaria is
similar to wakame in appearance, taste, and nutrition, but needs a longer cooking time than
wakame. Alaria is good in stews and grain dishes. It can also be used in miso soup instead of the traditional wakame.
Buying and storing tips
Wakame and alaria are mostly found in natural food stores or
specialty markets. Dehydrated wakame should be stored in an airtight container in a dark, dry
place. Cooked wakame should be kept under refrigeration.
Availability
Dehydrated wakame is available year-round.
Preparation, uses, and tips
Traditionally added to miso
soup, wakame is also good with other
vegetables, or in salads, stir-fry dishes, and rice
dishes.
Nutritional Highlights
Alaria, 1/8 cup (2 Tbsp)
Calories: 4.5
Protein: 0.303g
Carbohydrate: 0.914g
Total Fat: 0.064g
Fiber: 0.050g
Copyright © 2002 Healthnotes, Inc. All rights
reserved. www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.
|
