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Dried Gracilaria seaweed, also known as “Ogo” in Hawaii, is a type of red seaweed that is commonly found in tropical and subtropical waters around the world. It is typically harvested from rocky shores, tidal pools, and coral reefs and then sun-dried before being packaged and sold in various forms, such as flakes or dried strips. Gracilaria seaweed is often used in traditional Asian and Hawaiian cuisine, where it is valued for its delicate texture and unique flavor. It is commonly used in soups, stews, salads, and sushi rolls.
In addition to its culinary uses, dried Gracilaria seaweed is also valued for its nutritional properties. It is a good source of dietary fiber, vitamins, and minerals, including calcium, iron, and magnesium. It is also rich in antioxidants, which can help protect against cellular damage. Gracilaria seaweed is also used in various industrial applications, such as in the production of agar, a gelatinous substance that is used as a thickener and stabilizer in foods, cosmetics, and pharmaceuticals. Additionally, it is used in bioremediation, where it is used to remove pollutants from wastewater and other environmental contaminants.
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