Wakame
Wakame (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads.
| Wakame | |
|---|---|
| mature sporophyte | |
| Scientific classification | |
| Domain: | Eukaryota |
| Clade: | Diaphoretickes |
| Clade: | SAR |
| Clade: | Stramenopiles |
| Phylum: | Gyrista |
| Subphylum: | Ochrophytina |
| Class: | Phaeophyceae |
| Order: | Laminariales |
| Family: | Alariaceae |
| Genus: | Undaria |
| Species: | U. pinnatifida |
| Binomial name | |
| Undaria pinnatifida (Harvey) Suringar, 1873 | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 188 kJ (45 kcal) |
9.14 g | |
| Sugars | 0.65 g |
| Dietary fiber | 0.5 g |
0.64 g | |
3.03 g | |
| Vitamins | Quantity %DV† |
| Thiamine (B1) | 5% 0.06 mg |
| Riboflavin (B2) | 19% 0.23 mg |
| Niacin (B3) | 11% 1.6 mg |
| Pantothenic acid (B5) | 14% 0.697 mg |
| Folate (B9) | 49% 196 μg |
| Vitamin C | 4% 3 mg |
| Vitamin E | 7% 1 mg |
| Vitamin K | 5% 5.3 μg |
| Minerals | Quantity %DV† |
| Calcium | 15% 150 mg |
| Iron | 17% 2.18 mg |
| Magnesium | 30% 107 mg |
| Manganese | 67% 1.4 mg |
| Phosphorus | 11% 80 mg |
| Sodium | 58% 872 mg |
| Zinc | 4% 0.38 mg |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central | |
Wakame has long been collected for food in East Asia, and sea farmers in Japan have cultivated wakame since the eighth century (Nara period).
Although native to cold temperate coastal areas of Japan, Korea, China, and Russia, it has established itself in temperate regions around the world, including New Zealand, the United States, Belgium, France, Great Britain, Spain, Italy, Argentina, Australia and Mexico. As of 2018, the Invasive Species Specialist Group has listed the species on its list of 100 worst globally invasive species.