Dúlra - Winged Kelp

Winged Kelp (WK) has a dense nutritional profile and is packed with essential vitamins, minerals, alkaloid antioxidants, sulphated polysaccharides (fucoidan), carotenoids (fucoxanthin) and flavonoids. There are no fruits or vegetables that can compare. It can be expected to help us reduce the risk of oxidative stress and all the associated health problems. It's rich in protein, B vitamins (B1, B3, B6 and B12), potassium, magnesium, manganese, calcium, zinc, sulphur, selenium and of-course iodine.

Dúlra WK has an abundant source of B12, making it one of the few vegetarian sources for this vitamin. Fruit and vegetables are a poor source of B12, resulting in deficiency in both vegans and vegetarians. Dúlra Winged Kelp has a slightly higher source than Sugar Kelp of B vitamins in general.

Click here to see the nutritional differences between Dúlra Winged Kelp and Dúlra Sugar Kelp

Active Compounds

Kelp is also a natural source of chlorophyll, giving it a rich dark green colour. Chlorophyll has many health benefits: super potent antioxidant, boosts energy levels, supports liver detoxification and boosts the immune system, to mention a few. Chlorophyll is fat-soluble and it is thought that eating kelp with a fat (such as olive oil), enhances its absorption. Try a little experiment, soak some Dúlra Kelp in olive oil and watch the oil turn green

Culinary Uses

Dúlra Kelp is no ordinary flavour enhancer, but comes packed with nutrients, giving both taste and nutritious value to any meal. It is naturally high in glutamates, giving it that distinctive umami taste. A tablespoon in a pot of bolognese lifts and gives savoury delicious depth to the Italian flavours for example, without any taste of the sea. It’s quite magical!

It is used as a natural stock to be added to vegan, vegetarian and meat dishes, stews, soups, casseroles, chilli, roast vegetables and potatoes, roast meat, oven baked fish, salads, egg dishes, smoothies, coffee, or simply at the table sprinkled over your meal. It also naturally replaces salt. Just be creative and replace stock and seasoning whilst adding nutritional value to your food.

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