Ascophyllum nodosum, or kelp, is a variety of Atlantic seaweed also
known as Norwegian kelp. This aquatic plant is best known for its use in
Asian cuisine as a sea vegetable. In its dried form, kelp is used to
season soups and sushi.
Kelp is valued as a rich source of nutrients, including calcium,
magnesium, potassium, sodium and, of course, iodine. The herb is also a
rich source of algin, a type of fiber capable of absorbing up to 300
times its weight in water.
