-IBIS-1.5.0-
rx
food
kelp
nutrition
definition
kelp:
Ayurvedic: Kapha
Chinese:
» qualities: cold, salty
» actions: softens hardness, moves water, affects the Stomach
» uses: goiter; tuberculosis of lymph node; swelling and pain of testes, vaginal discharge
» contraindications: pregnant women, people with weak digestion
naturopathic:
» qualities: alkaline-forming food
» actions: replenishes glands and nerves; improves bowel flora
» uses: goiter, hypothyroidism; anemia, emaciation, impotence, nervousness and asthenia; immune enhancer; intestinal dysbiosis
biochemical: high in sodium alginate; calcium, phosphorus, magnesium, iron, sodium, selenium, potassium, iodine, sulfur; vitamins C and B12
» form: raw kelp (kombu/tangle) seaweed
» portion: 3.5 ounces
» calories (kcal): 43
» weight (g): 100
» water (%): 81.6
» protein (g): 1.7
» fat (g): 0.6
» carbohydrates (g): 9.6
» unsaturated fatty acid (g): 0.4
» saturated fatty acid (g): 0.2
» calories from fat (%): 12.6
» cholesterol (mg): 0
» dietary fiber (g):
» vitamin A (RE): 12
» vitamin A (IU): 116
» vitamin B1 (mg): 0.05
» vitamin B2 (mg): 0.15
» vitamin B3 (mg): 0.5
» vitamin B6 (mg):
» vitamin B12 (mcg): 0
» vitamin C (mg):
» vitamin E (IU):
» folic acid (mcg): 180
» pantothenic acid (mg):
» sodium (mg): 233
» potassium (mg): 89
» calcium (mg): 168
» phosphorus (mg): 42
» magnesium (mg): 121
» iron (mg): 2.85
» zinc (mg): 1.23
» copper (mg): 0.13
» manganese (mg): 0.2
Agriculture Handbook #8
Airola, p. 291
Johari, p. 111
Lu, p. 128
footnotes