FOOD

Ingredients: Water, 28% mushroom*, carrot*, onion*, salt, olive oil*, yeast extract*, coriander seed*, black pepper*, bay leaf*, thyme*, allspice*, turmeric*, kombu*. * of organic origin Allergens: Contains celery. Suitable for vegetarians and vegans. Average nutritional value per 100 ml: Energy:   20 kJ / 5 kcal Fat:   <0.3g of which saturated:   <0.08g Carbohydrates:   1g of which sugar:   0.06g Protein:   0.25g Salt:   0.69g

Salterra Samphire - fine grind (replaces Samphire Salt 30g) # More samphire for your euro (38%) # Less used plastic (60%) # Easier to use (no more grinding) # Customization possible through dosing cap Salterra  Samphire (Salicornia, glasswort) is 100% dried fine samphire, full of salty minerals from the sea and salt marsh. Spicy, fiber-rich salt substitute. Packed in a bottle with a handy grinding cap to enhance taste and smell by grinding. See also the video about 'the green salt' with low sodium content and rich in protein, fiber, zinc, potassium and vitamin B3: https://youtu.be/dzFpc4HFCnk Samphire from the Mexican salt marsh Grown all natural, without artificial additives, on pure ocean water in Baja California Mexico. Carefully dried to keep the salty taste. Saline minerals from the sea and salt marsh Salicornia absorbs salt from the ocean and the salt marsh bed. Salicornia therefore tastes salty Spicy fiber-rich salt substitute The salt in Zeekraalzilt is not common salt; it is composed of a low Na (Cl) content and is also rich in potassium, magnesium, calcium, iron, copper and manganese. Samphire is a source of many other minerals, protein and dietary fiber. Ingredients: 100% dried samphire (salicornia) Origin: Mexico Use For salad, fish, shellfish, pizza and sauce, eggs and many other dishes Samphire is a source of:  Potassium Chloride Calcium Phosphorus Magnesium Iron Zinc Copper Manganese ADDITIONAL INFORMATION / ALLERGENS Store at room temperature in a dark and dry place. Once opened, store in an airtight container and consume by the "best before" date printed on the package. For more information: https://www.oceandesertfood.nl/van-zeekraal-naar-zeekraalcrackers-en-zeekraalzilt Also available in powder. Fresh samphire is a source of: potassium, chloride, calcium, phosphorus, magnesium, iron, zinc, copper, manganese and is rich in: potassium, chloride, calcium, magnesium NUTRICIONAL VALUE FOR 100 gram Energy 229 Kcal /590 Proteins 11,3 g Carbohydrates    of which sugars 28,8 g 2 g Fats    of which saturated 3 g 0,8 g Diet fibers 22,5 g Salt 46,2 g    of which sodium 18,5 g

Ingredients:  100% seaweed* (Himanthalia elongata) *of organic origin Origin: hand-harvested in the natural environment of the seaweed on the coast of Galicia (Bay of Biscay and Portuguese waters) Sea spaghetti or sea beans (Himanthalia Elongata), also called belt seaweed, consists of two to three meter long green-brown strings and grows at a maximum depth of 20. These strings come together in a 'foot' that is attached to a stone or shell. That foot is the actual seaweed. The whorls are the reproductive organs. Sea pagetti only lives for a few years and reproduces only once, then it dies. Sea spaghetti is brown in color and turns green after cooking. Sea spaghetti, as the name suggests, is a bit like spaghetti, it has a meat-like texture. Did you know that sea spaghetti emerges every year in the middle of winter. They grow at a wonderful rate and are at their best in mid-spring. During this period they are harvested by hand on the rocky coasts of Salicyl by the divers of Porto Muinos. This is the period when the long strings are at their softest, most flavorful and nutritious.  Taste: salty taste.  Use: Cook the sea spaghetti with your pasta, rice and/or vegetables. This delicate, salty brown seaweed resembles spaghetti due to its long, slender shape and is often eaten as such.  Sea spaghetti goes well with fish, vegetables or vegetable dishes and seafood. But it is also ideal for making a bed for your goat cheese and then serving it as a starter with a little bit of honey and walnuts. Or mix it with our fresh Salterra egg pasta with algae. Also delicious with cream cheese on toast.  Rich in minerals and vitamins, especially vitamin C. 125 grams of sea spaghetti contains fiber (5% Recommended Daily Allowance), vitamin C (400% RDA), potassium (40% RDA), magnesium (29% RDA), calcium ( 25% RDA) and iodine (56% RDA). Recipe: Sea spaghetti General: The recommended maximum dosage is approximately 5 grams of dried seaweed per day. ADDITIONAL INFORMATION / ALLERGENS Store at room temperature in a dark and dry place. Once opened, store in an airtight container and consume before the 'best before' date stated on the package.  The seaweed may contain traces of molluscs, crustaceans and fish and may contain small natural materials from the sea. The white color that may appear on the seaweed comes from the salt in the seaweed and provides natural preservation. Compostable foil The compostable film is made from cellulose from wood. Because this is 100% compostable, the product can serve as food for new crops after use according to the cradle to cradle principle. The foil is sturdy, oil, moisture and freezer resistant, suitable for use up to 40°C and has a clear, transparent appearance. The film that Porto Muiños uses is a sustainable alternative to environmentally harmful plastic products and is certified for compostability, both industrial and GFT, according to EN13432, which means that it completely breaks down into CO₂ and water in a maximum period of 12 weeks AVERAGE NUTRITIONAL VALUE PER 100 grams Energy  170 kcal / 702 kJ Fats    1 g of which saturated   0.4 g Carbohydrates   15 g    of which sugars  0 g Fibres   36 g Protein  7.5 g          Salty    7.9g 100 g hydrated contains 1691 µg iodine (1128 % RI)

Ingredients:  100% seaweed* (Ulva lactuca) *of organic origin Origin : hand-harvested in the natural environment of the seaweed on the coast of Galicia (Bay of Biscay and Portuguese waters) Sea lettuce. Although it may seem like it, sea lettuce is not related to the regular lettuce, but owes its name to the large green leaves. As the name suggests, it grows in the sea. And so it is a seaweed, not a plant. Ulva is Latin for 'swamp plant', which refers to this humble, bright green seaweed. Did you know that sea lettuce grows on a surface that it clings to with its "hold"? The substrate can consist of stones, but sea lettuce can also grow on shellfish! Taste: Sea lettuce has a fresh and strong taste that resembles that of sorrel, but also has something spinach-like. Use: Eat sea lettuce fresh with lemon juice or in a green salad. Roast it in the oven at 95º and crumble it as a seasoning in grains, soups, salads. Add it to meat, fish, oysters and vegetables. Or pack fish with it. Fry it, or chop it finely for a salad. Cook it together with spinach or finely chopped cabbage. Eat it as a snack, like nori or drink it as hot tea. Or sauté sea lettuce in olive oil and deglaze it with shoyu and ginger syrup. Dried, in flakes, it can be sprinkled over fries as an extra seasoning. Sea lettuce is also used in skin care preparations. It is further processed in animal feed, for example for aquarium fish. It contains high levels of protein, iron and calcium, it has a low fat content and is rich in fibre. It also contains manganese, potassium, silicic acid and vitamins A, B and C.  AVERAGE NUTRITIONAL VALUE PER 100 grams Energy 161 kcal / 667 kJ Fats 0.5 g of which saturated 0.2 g Carbohydrates 5g of which sugars 0 g Fibres 35 g Protein   17 g Salty   6.1g 100 g hydrated contains 620 µg iodine (413% RI) In general: the recommended maximum dosage is approximately 5 grams of dried seaweed per day. ADDITIONAL INFORMATION / ALLERGENS Store at room temperature in a dark and dry place. Once opened, store in an airtight container and consume before the 'best before' date stated on the package.  The seaweed may contain traces of molluscs, crustaceans and fish and may contain small natural materials from the sea. The white color that may appear on the seaweed comes from the salt in the seaweed and provides natural preservation. Compostable foil The compostable film is made from cellulose from wood. Because this is 100% compostable, the product can serve as food for new crops after use according to the cradle to cradle principle. The foil is sturdy, oil, moisture and freezer resistant, suitable for use up to 40°C and has a clear, transparent appearance. The film that Porto Muiños uses is a sustainable alternative to environmentally harmful plastic products and is certified for compostability, both industrial and GFT, according to EN13432, which means that it completely breaks down into CO₂ and water in a maximum period of 12 weeks  

PLEASE NOTE: -by popular demand- NOW AVAILABLE IN LARGE POT (300 ml) Ingredients: Sunflower oil*, egg yolk*, 7.5% seaweed (wakame/Undaria pinnatifida)*, vinegar*, MOSTERD*(water, vinegar*, MOSTERD seed*, salt, turmeric*), TARWE glucose syrup*, binder (Xanthan gum)*, salt. Origin: Netherlands NEW: Mayonnaise with wakame BIO 300 ml It is a traditionally prepared organic mayonnaise with a salty undertone of seaweed. Fresh flavored with wakame seaweed. A delicious salty mayonnaise. Taste: a soft fresh taste, creamy and salty Use: lends itself perfectly to a blob with your French fries but also delicious as a dressing in salad or with fish. ADDITIONAL INFORMATION / ALLERGENS May contain traces of FISH, MOLLUSCS and CRUSTACEANS. Store cool and dry, keep cool after opening (4 - 7 'C). *= from organic origin.   Average nutritional value per 100 g: Energy: 3060 kJ / 744 kcal. Fats: 81.75 g of which saturated fatty acids: 9.4 g Carbohydrates: 0.9 g of which sugars: 0.58 g Dietary fiber: 1.7 g Proteins: 1.03 g Salt: 0,9 g

Ingredients:  seaweed*: seaspaghetti, wakame, sea lettuce (53%), extra virgin olive oil*, pickles*, sunflower seed oil*, onion*, capers*, water, sea salt and spices* * = of organic origin May contain traces of molluscs, crustaceans and fish. Store at room temperature in a cool and dry place, keep refriggerated after opening and consume within 5 days.  Average nutritional values per 100 grams: Energy: 768 kJ / 186 kcal Fat: 18 g      of which saturated: 2,8 g Carbohydrates: 3,9 g      of which sugar: 0 g Fibre: 3,5 g Protein: 1,3 g Salt: 2,2 g

Ingredients:  seaweed*: seaspaghetti, wakame, sea lettuce (53%), extra virgin olive oil*, pickles*, sunflower seed oil*, onion*, capers*, black olives, water, sea salt and spices* * = of organic origin May contain traces of molluscs, crustaceans and fish. Store at room temperature in a cool and dry place, keep refriggerated after opening and consume within 5 days.  Average nutritional values per 100 grams: Energy: 875 kJ / 213 kcal Fat: 21 g      of which saturated: 2,4 g Carbohydrates: 2,6 g      of which sugar: 0 g Fibre: 3,7 g Protein: 1,5 g Salt: 1,7 g

Ingredients:  seaweed*: seaspaghetti, wakame, sea lettuce (53%), extra virgin olive oil*, pickles*, sunflower seed oil*, onion*, capers*, water, sea salt, curry* (contains mustard) and spices* * = of organic origin May contain traces of molluscs, crustaceans and fish. Store at room temperature in a cool and dry place, keep refriggerated after opening and consume within 5 days.  Average nutritional values per 100 grams: Energy: 768 kJ / 186 kcal Fat: 18 g      of which saturated: 2,8 g Carbohydrates: 3,9 g      of which sugar: 0 g Fibre: 3,5 g Protein: 1,3 g Salt: 2,2 g

Organic bladderwrack powder is a super food,  with vitamins, minerals and fibres. It is rich in iodine, among other things. Iodine is a mineral involved in many processes in the body. Iodine supports, among other things, the function of the thyroid gland, the metabolism and the nervous system and contributes to a healthy skin. Instructions Add 1 teaspoon (approx. 4 grams) of powder to your food, shake or smoothie Ingredients 100% seaweed: bladderwrack (Fucus vesiculosus)* *of organic origin Origin : Ireland Average nutritional value per 100 grams Energy: 942 kJ / 227 kcal Fats: 4.6 g of which saturated: 1.31 g Carbohydrates: 61 g of which sugars: 0.2 g Protein: 3.78 g Salt: 2.73 g  

Ingredients: dried seaweed* (kombu/Laminaria Ochroleuca) *of organic origin. Origin: Spain Laminaria, which means 'thin leaf' in Latin, has nearly 300 species, including kombu. These seaweeds are olive brown in color and can be very different in structure and number of leaves. Some have a single broad leaf, others have multiple leaves, some are narrow and flexible, others are bulky and almost leathery. Did you know that kombu was first mentioned in the Nihon Shoki (the Chronicles of Japan) in 797.  Kombu was probably used before, but because it digests fairly quickly, no remains have been found. Around 1400 a new drying technique was discovered; the seaweed could be stored for more than a few days and became an important export product of Japan's Tohoku region. With colonization and increased shipping capabilities, the use of kombu spread throughout Japan. Since this time (1800) kombu becamepopular in traditional Okinawan cuisine. The consumption of kombu per household in Okinawa is still the highest of all prefectures in Japan. In the twentieth century, a way to grow kombu is found and it becomes cheaper and more readily available. Taste : Natural flavor enhancer, with a characteristic, meaty taste. Toasted it tastes like bacon. Sweet and salty. Usage: All kelp/kombu weeds must be boiled before use. Let the flakes soak in warm water for 20-30 minutes, or boil the flakes until they are completely dissolved in the dish in which the seaweed is used. Use the kombu dried, fresh, frozen, roasted, pan-fried, pickled, boiled, stir-fried, marinated or candied. Use it with meat, or as a wrap for fish when you bake it in the oven or prepare it in a steamer. Use kombu in soups and sauces, or add it to the cooking liquid of your vegetables, rice and grains. When you cook kombu with your legumes, it ensures faster cooking and better digestion. Also delicious as a tea. The recommended dosage for 1 liter is 1 gram of dried kombu. Rich in iodine, calcium, potassium, magnesium, iron, sodium, chromium, protein, mannitol, phosphorus, alginate, fucoidan, laminarin, carotene, germanium, phytohormones, and the vitamins A, C, D, E, K and B complex. Recipe: Kombu General: When used daily, the recommended maximum dose is approximately 5 grams of dried seaweed per day. ADDITIONAL INFORMATION / ALLERGENS Store at room temperature in a dark and dry place. Once opened, store in an airtight container and consume before the best before date printed on the package. The seaweed may contain traces of molluscs, crustaceans and fish and may contain small natural marine materials. The white color that can appear on the seaweed comes from the salt in the seaweed and provides a natural preservation. NUTRITIONAL VALUES PER 100 G Energy (kj/kcal)      745 / 179 Fats (g)                  0.5 of which saturated fatty acids (g)   0.1 Carbohydrates (g) 18 of which sugars (g) 0 Fiber (g)               34 Proteins (g)          9.2 Salt (g)                 5.1

Give your dishes a salty, smokey taste. Ingrediënts: Breton sea salt, seaweed (2% wrack / fucus ) May contain traces of FISH, MOLLUSCS and CRUSTACEANS For more information on sea vegetables, seaweed and saline agriculture:  www.salterra.nl  

What is it? Organic fusilli pasta made from chickpea flour and nori seaweed. Vegan and gluten-free. The seaweed in the pasta does not only add an additional layer of flavor but also helps make the pasta even healthier. Rich in nutrients: Source of fiber, rich in protein, and iodine, source of magnesium, iron and zinc Usage: Boil for 4-5 min. in water (Optional: add a pinch of salt), drain and add to dish.  Ingredients: Chickpea flour* (89%), dried nori seaweed* (Porphyra spp). * = from organic production Allergens: May contain traces of fish, molluscs and crustaceans. Average nutritional values per 100 g: Energy - 1488 kJ / 353 kcal  Fat - 5,3 g of which saturated - 1 g  Carbohydrates - 48 g of which sugar - 2,8 g  Fiber - 10 g Protein - 23 g Salt - 0,3 g

What is it? Organic fusilli pasta made from pea flour and wakame seaweed. Vegan and gluten-free. The seaweed in the pasta does not only add an additional layer of flavor but also helps make the pasta even healthier. Rich in nutrients: Source of fiber, rich in protein and iodine, source of magnesium, iron and zinc Usage: Boil for 6-7 min. in water (Optional: add a pinch of salt), drain and add to dish.  Ingredients: Pea flour* (89%), dried wakame seaweed* (Undaria pinnatifida). * = from organic production Allergens: May contain traces of fish, molluscs and crustaceans. Average nutritional values per 100 g: Energy - 1341 kJ / 317 kcal  Fat - 1,7 g of which saturated - 0,5 g  Carbohydrates - 48 g of which sugar - 2,4 g  Fiber - 7,3 g Protein - 23 g Salt - 0,32 g

What is it? Organic fusilli pasta made from red lentil flour and nori seaweed. Vegan and gluten-free. The seaweed in the pasta does not only add an additional layer of flavor but also helps make the pasta even healthier. Rich in nutrients: Source of fiber, rich in protein, iron and iodine, source of magnesium and zinc Usage: Boil for 4-5 min. in water (Optional: add a pinch of salt), drain and add to dish.  Ingredients: Red lentil flour* (89%), dried sea lettuce seaweed* (Ulva lactuca). * = from organic production Allergens: May contain traces of fish, molluscs and crustaceans. Average nutritional values per 100 g: Energy - 1383 kJ / 327kcal  Fat - 1,9 g of which saturated - 0,8 g  Carbohydrates - 51 g of which sugar - 1,3 g  Fiber - 5,3 g Protein - 24 g Salt - 0,1 g

Great as a salad dressing or in a vinaigrette combined with Salterra vinegar with sea aster . Can also be used as a dip with a baguette for example.  Ingrediënts: Sunflower oil, 3% sea vegetables: sea lettuce (Ulva lactuca), toothed wrack (Fucus serratus), salicornia. For more information on sea vegetables, seaweed and saline agriculture: www.salterra.nl  

DeliZee wakame is seaweed cultivated in the Dutch Oosterschelde and dried by Seaweed Harvest Holland. It is the first wakame in Europe which is carried out in-house, from spores (seeds) to end product. In this way, the product maintains optimal quality. With respect and attention to the environment, the wakame is cultivated in these pure waters, based on self-cultivated starting material (spores) and then dried at low temperatures. Wakame is a delicious salty seasoning that you can use with any dish. At the end of the food preparation, add it to your fish, soup, BBQ, sauce, fried egg, potatoes, mashed potatoes, ... In short: use seaweed instead of salt! Very tasty and, with little sodium, just as healthy! Ingredients: 100% wakame dried (Undaria pinnatifida) May contain traces of sand, salt, crustaceans and molluscs Use: Soak in cold water for about 5 minutes and add it to the dish. Store at room temperature in a dry and dark place. Consume before the ‘best before’ date on the packaging. Once opened, store in an airtight container. Per 100 g: Energy: 185 kcal / 766 kJ Fat: 0.5 g of which saturates: 0.5 g Carbohydrates: 7.3 g of which sugars 2.7 g Fiber: 38.1 g Protein: 14.1 g Salt: 13.8 g Recommended dosage: up to 5 grams dried per day Origin: Netherlands