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Kelp

Kelp

Description

Kelp, a variety of brown, edible seaweed of the family Laminariaceae. It is frequently used as a substitute for salt and is an excellent source of iodine, potassium, vitamin B-Complex vitamins, vitamin D, vitamin E, vitamin K, calcium and magnesium.

See also
Kelp Plant

Caloric Content

1
Calories: -
Protein: - gm
Carbohydrates:5.53 gm
Fiber: .97 gm
Total fats:.157 gm
Saturated fats: - gm
Unsaturated fats: - gm
Cholesterol: - mg



1. Raw - 1 tablespoon, 14.2 grams

Vitamin Content

1 USRDA
Vitamin A: -5000 IU
Thiamine: - 1.7 mg
Vitamin B-2:.046 1.7 mg
Vitamin B-6: - 2.0 mg
Vitamin B-12: - 6 mcg
Biotin: - 300 mcg
Niacin:.784 20 mg
Pantothenic Acid: - 10 mg
Folic acid: - 400 mcg
Vitamin C: - 60 mg
Vitamin E: - 30 IU



1. Raw - 1 tablespoon, 14.2 grams

Mineral Content

1 USRDA
Calcium: 1561000 mg
Copper:trace 2 mg
Iron:.014 18 mg
Magnesium: 104 400 mg
Manganese: - n/a mg
Phosphorus:34.31000 mg
Potassium: 753 n/a mg
Selenium: - n/a mcg
Sodium: 429 n/a mg
Zinc: - 15 mg



1. Raw - 1 tablespoon, 14.2 grams

Amino Acid Content

1
Tryptophan:- gm
Threonine:- gm
Isoleucine:- gm
Leucine:- gm
Lysine:- gm
Methionine:- gm
Cysteine:- gm
Phenylalanine:- gm
Tyrosine:- gm
Valine:- gm
Arginine:- gm
Histidine:- gm
Alanine:- gm
Aspartic acid:- gm
Glutamic acid:- gm
Glycine:- gm
Proline:- gm
Serine:- gm



1. Raw - 1 tablespoon, 14.2 grams

References

Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.