What to do With 'Kombu' by Natasha Coretti

Kombu is a type of seaweed which contains more iron than red meat. It also has more protein than ordinary chicken eggs. This special type of seaweed is packed full of fibre alginate which can help to reduce fat digestion by 75%. Kombu is commonly sold dried in stores, and are added to meals to provide rich nutrients. Kombu can also be made into broth, which will clear sinuses and contains healthy and important vitamins such as vitamin A and vitamin B2, manganese and zinc.

Vocabulary obtained:
Alginate - a salt of alginic acid
Dulse - any of several coarse red seaweeds (especially Palmaria palmata) found especially in northern latitudes and used as a food condiment
Garnish - to put something on (food) as a decoration