Kelp Flakes Profile
Also known as- Nereocystis luetkeana, Kelp Fronds, Bull Kelp, and Giant Kelp
Introduction
Charles Darwin once described the kelp beds off the coast of South America as “giant aquatic forests”. It’s an accurate metaphor, for the kelp beds resemble nothing so much as the rain forests of the Amazon and Pacific islands. If one were to take the metaphor further, then bull kelp fronds are the palm trees that offer a home to so many other creatures and plants, and offer so much good of their own. The bull kelp, however, grows only in the fast moving, cold waters of the Pacific Northwest, where the leaves are harvested and dried as a food source and nutritional supplement.
Coastal populations have always made use of seaweed and kelp for food, crafting and medicine, but the popularity of kelp is growing as both a gourmet food and as a possible cancer fighting substance. In the 1990s, scientists isolated constituents in the bull kelp that have potent anti-tumor properties, and confirmed that bull kelp is an excellent source of many of the most important vitamins in our daily diets.
Constituents
Fucans, Proteins, and Alginates
Parts Used
Whole seaweed (leaves)
Typical Preparations
Dried flakes in food, soups, salads and sometimes found encapsulated and in extract form.
Summary
Kelp flakes have long been used by coastal and island populations as food and for medicinal purposes. Bull kelp fronds have been named “the world’s tastiest seaweed”, and “the easiest seaweed to eat”. Their naturally salty flavor comes from potassium rather than sodium, making them a great substitute for regular salty snacks. The mineral content of bull kelp leaves is as high as 50%, and contains all the necessary trace elements.
Precautions
None known
