Large in size and brown in colour, it lives at an average depth of 12 m. Especially rich in alginic acid, it has a meaty consistency and is used in cooking for flavour or as a vegetable. Its glutamic acid softens the vegetables. It produces a satiating effect and is rich in minerals, especially calcium and magnesium.
How can we consume it?
- Oven: Bake for 5 minutes at 200ºC without soaking, or pass through a very hot pan. For soups, vegetables, stews, tortillas, empanadas.
- Cooked: 20 minutes in a pressure cooker or in boiling water 1 hour, together with the vegetables (lentils, chickpeas, etc)
