Dried dulse (Palmaria palmata).
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Texture: Slightly crispy
High in protein and fiber.
Low in fat.
High in vitamin A.
High in iodine, magnesium, phosphorus and calcium.
Source of zinc
Use in the kitchen:
Natural: dressed salad (once hydrated).
Toast: crushed in a mortar as a condiment. Baked as an appetizer.
Boiled: as a side dish for fish or meat. In the preparation of soups, scrambled eggs, croquettes, empanadas, rice and pasta.
1.-Boiled: immerse in water with a little salt for 5 min. Weight increases 4 times.
2 .- Cooking: Cook for 15 min.
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