What Are Dulse Flakes?
Dulse is a red seaweed, or algae, that is native to the North Atlantic Ocean. It is used both as food and medicine. The dried seaweed can be broken into small flakes that are used in cooking.
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Dulse
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The scientific botanical name for dulse is palmaria palmata. It inhabits the northern Atlantic Ocean and the northwest Pacific Ocean, and can be found along coastlines in tide pools where it anchors to rocks.
Harvesting
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Dulse is harvested by hand. It is then either spread out on a clean platform to dry, where it will be turned on a regular basis, or it may be hung up on lines to air dry. Companies that collect and sell dulse examine samples to make sure the dulse does not contain pollutants or heavy metals.
Nutritional Powerhouse
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Dulse contains high levels of iodine, as well as calcium, iron, manganese, magnesium, potassium and zinc. It has vitamins A, C, E, and most of the B vitamins, including B6 and B12. A quarter-ounce of dulse provides about 30 percent of the recommended dietary allowance of iron, while a gram of dulse provides 50 mcg of iodine.
Protein
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Dulse contains 12 to 28 percent protein. Dulse harvested during the winter and spring contains more protein than that harvested during the summer months. A one-cup serving of dulse can provide 4 to 6 grams of protein. Typically, dulse is not eaten primarily for its protein content.
Cooking
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Dulse can be eaten raw in its dried form, or it can be cooked. Dried raw dulse tastes salty because of its high mineral content, and the texture is chewy. It can be eaten as a snack, and dulse flakes can be sprinkled on salads, eggs, soups and even pizza.
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- Photo Credit Image by Flickr.com, courtesy of Anthony Cortese
