Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh raw kelp typically lasts between 3 to 4 days when stored in an airtight container in the refrigerator.
Yes, raw kelp can be frozen. It is best to blanch it quickly first, then seal it in a freezer-safe bag for up to 6 months.
Look for kelp that is firm, slippery (but not excessively slimy), and has a deep green or brownish color with a fresh ocean scent.
Raw wakame or arame are the best substitutes, though they have slightly different textures and iodine levels.
Rinse it well to remove grit, slice it into thin ribbons, and toss with a dressing of sesame oil, rice vinegar, and soy sauce.
Because it is very high in iodine, individuals with thyroid conditions should consult a doctor before consuming large amounts.
It has a salty, briny flavor with a strong 'umami' profile and a crunchy, slightly rubbery texture.
No, raw kelp is naturally gluten-free and is a safe vegetable for those with celiac disease.
It is not recommended unless you are certain the water is unpolluted; it can absorb heavy metals and bacteria from contaminated water.
raw kelp seaweed is a versatile ingredient found in cuisines around the world. With 43 calories per 100g and 1.68 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 1 recipes featuring raw kelp seaweed with step-by-step instructions.
Browse recipes →Kombu is a specific type of kelp, but the term 'kombu' almost always refers to the dried form used for dashi, whereas 'raw kelp' refers to the fresh, hydrated state.