(Harvey) Suringar, 1873
|Nutritional value per 100 g (3.5 oz)|
|Energy||188 kJ (45 kcal)|
|Dietary fiber||0.5 g|
|Pantothenic acid (B5)|
|†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA FoodData Central
Wakame (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads.
Wakame has long been collected for food in East Asia, and sea farmers in Japan have cultivated wakame since the eighth century (Nara period). As of 2018[update], the Invasive Species Specialist Group has listed the species on its list of 100 worst globally invasive species.
Borrowed from Japanese 若布 (wakame).
- Undaria pinnatifida, an edible seaweed.
- Rōmaji transcription of わかめ
- Rōmaji transcription of ワカメ