This large, brown-grey sea vegetable grows at an average depth of 12 metres. Particularly rich in alginic acid, it has a meaty texture and is used in cooking to give flavour or as another vegetable. Its glutamic acid softens pulses. It satisfies the appetite and is rich in minerals, especially calcium and magnesium.
ALGAMAR selects its sea vegetables from the clean waters of the Atlantic and dries them at low temperatures (<42oC)