Kelp is the producer in the kelp forest. Sea urchins, sea stars, jellyfish and other primary consumers eat the kelp.

Kelp is used to make many products: toothpastes, shampoos, salad dressings, puddings, cakes, dairy products, frozen foods, and even pharmaceuticals.

Plant-like protists are autotrophs. This means that they produce their own food. They perform photosynthesis to produce sugar by using carbon dioxide and water, and the energy from sunlight, just like plants. Macrocystis pyrifera (giant kelp) is a type of multicellular, plant-like protist.

In kelp forests, the most commonly found invertebrates are bristle worms, scud, prawn, snails, and brittle stars. These animals feed on the holdfasts that keep kelp anchored to the bottom of the ocean and algae that are abundant in kelp forests.

Kelp is high in antioxidants, including carotenoids and flavonoids, which help fight against disease-causing free radicals. Antioxidant minerals, such as manganese and zinc, help combat oxidative stress and may help protect cardiovascular health and prevent cancer.

Kelp: No, but don’t take it in supplement form. People with thyroid issues should not have more than an average daily recommended intake of 158 to 175 micrograms of kelp per day, Dr. Nasr says.

Women who are pregnant or breastfeeding shouldn’t use kelp supplements. If you’re being treated for thyroid issues, you shouldn’t take kelp. You also shouldn’t use it if you take certain heart medicines.

Simply rehydrate until soft in cool water, then drain and slice. Or, better yet, using a knife or scissors, thinly cut the “spent” kelp you’ve used for dashi or cooked with beans, and add it to your salads, rice dishes, or soups.

Kelp using a smoker can smelt faster while cactus gives more xp per smelt but it’s a lot slower because you can only smelt cactus in a normal furnace.

You can either steam, saute or boil dried kelp to serve as a side dish or use in a recipe. About 15 minutes is required to cook dried kelp, no matter which method of cooking you choose. Once cooked, the kelp will keep for up to three days in the refrigerator, but is best used right away.

Seaweed is a term which can be used to describe many different marine-based species of plants and algae. But sea kelp is more specific. It describes the largest subgroup of seaweed. Whereas kelp is most often found along rocky coastlines, and only in saltwater.

If you don’t have dried kelp, you can just use anchovies to make broth. As a side dish, you can use seaweed to make a similar dish.

Kelps are large brown algae seaweeds that make up the order Laminariales. There are about 30 different genera. Kelp grows in “underwater forests” (kelp forests) in shallow oceans, and is thought to have appeared in the Miocene, 5 to 23 million years ago.

Dulse is iron-rich and smoky; Kombu kelp is deep and smooth; Shony has a balanced sweetness. All make excellent salt replacements, and unlike salt you can add as much as you like, guilt-free.

Technically, kombu is kelp, while nori is seaweed. What sets them apart besides their size, is that kelp grows strictly in saltwater environments and is harvested near rocky ocean coastlines, while seaweed can grow in multiple marine-based environments such as lakes, rivers, and oceans.

All seaweed is edible, though some are more nutritional and palatable than others, and some can cause stomach upset. Brown seaweeds such as bull kelp, giant kelp, and alaria fistulosa consist of carbohydrates that cannot be digested.

Kombu is one type of kelp but it is not giant kelp which is more commonly found in Europe. Kombu that is used in Japanese cooking is species kelp that is found in the sea around Hokkaido area. (North of Japan), so kombu is different from giant kelp.

Kombu is kelp and nori is seaweed. Kombu is regarded as a “good luck” food and is used in New Year’s dishes. Nori is seaweed that is laid out in the sun in thin sheets to dry on wooden frames. It is usually sold in crispy sheets which have to be kept perfectly dry or the nori will go limp.

Depends on what you’re making and what you mean by substitute, but generally no. Not really on the kombu-nori front. The seaweed paper doesn’t have the rich umami kombu has. If you’re using kombu for a ramen stock then no because the nori would essentially disintegrate by the time you would finish simmering.

Wakame is different from nori, which is the type of dried seaweed used in making sushi. Dried wakame needs to be soaked before using it, whereas nori is usually toasted before the assemblage of sushi rolls, or onigiri.

Seaweed contains many antioxidants in the form of certain vitamins (A, C, and E) and protective pigments. It has a decent amount of iodine, a trace mineral vital for the health and function of the thyroid. Some seaweeds, such as purple laver, contain a good amount of B12 as well.

Most seaweed contains high levels, and a person may consume too much if they eat a lot of seaweed over an extended period. While many people can handle high levels of iodine, some are more vulnerable to its effects, which can include thyroid dysfunction.

With just 1.5 teaspoons of arame seaweed, for example, “you’ve reached the tolerable upper limit for iodine consumption per day.” Too little iodine can cause thyroid problems, but so can too much, she says, adding that few North Americans are iodine deficient because our table salt is iodized.

Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while some others can have a laxative and electrolyte-balancing effect.