Wakame (Undaria Pinnatifida)

Growing Wakame

Wakame is one of the two seaweed species that we grow at our farm in the Oosterschelde. This seaweed has been widely used in Asian culture for many years and now other continents are discovering the true power and benefits of this superweed.

Wakame is light brown in color and has long, smooth, wavy leaves that can reach several meters in length. At the root of the Wakame is the Mekabu. This is the germ that is widely used for consumption because it is packed full of minerals.

We process Wakame in several ways and we work closely with our customers developing and tailoring their needs and requirements.

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We use the following techniques to process our seaweeds:

  • Drying
  • Freezing
  • Blanching

We then produce:

  • Whole sheets
  • Flakes
  • Powder
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High in calcium, low in calories and carbohydrates

Wakame has a slightly sweet mineral taste, which is considered almost oyster-like. The Mekabu has a slightly fuller and more intense flavor. Both can be used in salads and with vegetables and sauces.

Wakame is one of the richest sources of calcium. Calcium is extremely important for healthy teeth and bones, it helps against osteoporosis and ensures the proper functioning of nerves and muscles.

In addition to the high calcium value, Wakame is also rich in vitamins A, C, E and K.

These help our bodies stay healthy and function properly. Wakame characteristically contains little to no calories and carbohydrates.

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