Product of Vietnam
10 Servings Per Container
It does not contain preservatives
Great quality
100% natural
*) Properties:
- Rich in minerals, mainly iodine, iron, calcium and magnesium.
-Rich in hyaluronic acid, which is used to rebuild the epidermis, heal wounds and care for the skin.
-Contains only 4kcal per 100g, so it is an extremely low-calorie product.
- Also contains fiber that has a beneficial effect on the intestines, and of course chlorophyll, which has bactericidal, anti-inflammatory and general health-promoting properties.
*)
With the product package that we provide, you just need to put it in a bowl of cold water for 3 minutes (it will bloom like fresh produce) and then take it out and put it in ice water or chill and use it right away. Umi-budō can be eaten immediately as raw vegetables, mild taste, easy to eat, slightly salty. It's fun to bite into the tiny transparent, cool, pure and crispy seeds. This is a great idea for vegetarians; persons who want to eat delicious and nutritious without taking much time to prepare, suitable for grill season parties. Can be eaten raw with soy sauce, sesame sauce, mayonaise ... or mixed with salads, salads, sour foods because of the salty and crispy characteristics of grape seaweed. Remember not to mix umi-budō immediately into salads because if left in vinegar and sugar it will shrink. Only when you start eating do you cover the salad with grape seaweed and then eat it right away.
*) (Source: Wikipedia)
Umi-budō (Caulerpa lentillifera, along with C. racemosa), have been traditionally eaten in the cuisines of Southeast Asia, Oceania, and East Asia. They are almost always eaten raw on their own or in salads.
In Okinawa prefecture, it has been eaten for a long time and is called sea grape „umi-budō” (海ぶどう) or green caviar because of its shape. It is served dipped in ponzu, made into sushi, added into salads, or eaten as is. It is also used as a garnish for sashimi. It is sometimes eaten as "sea grape bowl" which is placed on rice and sprinkled with three cups of vinegar, or as "sea grape soba" which is placed on Okinawa soba without seasoning.
In the Philippines, umi-budō is usually known as latô or arosep. After being washed in clean water, it is usually eaten raw as a salad (ensaladang lato), mixed with chopped raw shallots and fresh tomatoes, and dressed with a blend of fish sauce or bagoong (fish paste) and vinegar. Its popularity has also spread to the Malaysian state of Sabah (where it is spelled latok)
Umi-budō is also eaten in Vietnam, where it is known as rong nho or rong nho biển, meaning "grape algae";[13] in Korea, where it is known as bada podo (바다포도), also meaning "sea grapes"; and in Indonesia (particularly Bali), where it is known as bulung.
Nutritional values in 20g
Calories 1.07
Fats: 0.03%
Cholesterol: 0%
Carbohydrates: 0.049%
Protein: 0.08g
Sodium: 2%
