Weight: 2 g.
One of the essential ingredients of the Japanese national cuisine, which boasts a long history, is the edible seaweed “kombu” (kelp), which became the basis for the production of the drink “kombut” (tea from kombu powder). The taste of “umami”, inherent in this kelp, gives the dishes a characteristic feature and originality, has a slightly salty taste with the aroma of the sea.
Regular use of kombu tea will allow you to:
– eliminate the lack of iodine in the body and contribute to the revitalization of all endocrine glands.
– its use has a positive effect on the rate of skin renewal and the growth of nails and hair.
– Kombu morning cup of tea triggers digestion (polysaccharides, getting inside the body, swell and irritate the intestinal wall, which has a positive effect on intestinal motility and its purification)
– has an anti-inflammatory effect, eases the condition in case of inflammatory diseases (with arthritis)
– acts as a diuretic and removes excess fluid from the body.
– has an antioxidant effect
– potassium and magnesium in the composition of tea kombu help reduce high blood pressure in the elderly;
– copper prevents the oxidation of cholesterol in the blood and prevents the occurrence of diseases of the cardiovascular system;
– Calcium and iodine in the composition of tea promote bone growth and timely intellectual development in children