Kombu is an edible kelp found off the coast of East Asia. It is popular for its salty and savory taste, making it an ideal example of the “fifth sense” known as “umami.”  This flavor is present thanks to glutamic acid, an amino acid that helps improve brain functioning by sending messages and fuel to the brain.

Kombu is a great source of minerals and antioxidants. It is especially high in iron and calcium. Kombu has been purported to reduce the risk of hypertension, blood cholesterol and certain forms of cancer.

The high level of iodine found in many sea vegetables, such as kombu, supports a healthy thyroid and helps detoxify the body. Kombu also contains enzymes that breakdown the gas producing sugars in beans, making them more easily digested.