Wakame

Au printemps, la température de l'eau de mer a augmenté, et l'algue wakame (Undaria pinnatifida) se développe rapidement.

Undaria pinnatifida

Wakame (Wikipedia)

Wakame
CSIRO ScienceImage 952 Undaria pinnatifida Japanese kelp.jpg
mature sporophyte
Scientific classification edit
Clade:SAR
Phylum:Ochrophyta
Class:Phaeophyceae
Order:Laminariales
Family:Alariaceae
Genus:Undaria
Species:
U. pinnatifida
Binomial name
Undaria pinnatifida
(Harvey) Suringar, 1873
Wakame, raw
Nutritional value per 100 g (3.5 oz)
Energy188 kJ (45 kcal)
9.14 g
Sugars0.65 g
Dietary fiber0.5 g
0.64 g
3.03 g
VitaminsQuantity %DV
Thiamine (B1)
5%
0.06 mg
Riboflavin (B2)
19%
0.23 mg
Niacin (B3)
11%
1.6 mg
Pantothenic acid (B5)
14%
0.697 mg
Folate (B9)
49%
196 μg
Vitamin C
4%
3 mg
Vitamin E
7%
1 mg
Vitamin K
5%
5.3 μg
MineralsQuantity %DV
Calcium
15%
150 mg
Iron
17%
2.18 mg
Magnesium
30%
107 mg
Manganese
67%
1.4 mg
Phosphorus
11%
80 mg
Sodium
58%
872 mg
Zinc
4%
0.38 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

Wakame (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads.

Wakame has long been collected for food in East Asia, and sea farmers in Japan have cultivated wakame since the eighth century (Nara period). As of 2018, the Invasive Species Specialist Group has listed the species on its list of 100 worst globally invasive species.

Wakame (Wiktionary)

English

Etymology

Borrowed from Japanese 若布 (wakame).

Noun

wakame (uncountable)

  1. Undaria pinnatifida, an edible seaweed.

Japanese

Romanization

wakame

  1. Rōmaji transcription of わかめ
  2. Rōmaji transcription of ワカメ
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