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NYMB-649-1
Ascophyllum nodosum, or kelp, is a variety of Atlantic seaweed also known as Norwegian kelp. This aquatic plant is best known for its use in Asian cuisine as a sea vegetable. In its dried form, kelp is used to season soups and sushi.
Kelp is valued as a rich source of nutrients, including calcium, magnesium, potassium, sodium and, of course, iodine. The herb is also a rich source of algin, a type of fiber capable of absorbing up to 300 times its weight in water.
