Nutrition and Health Effects
Kombu is a good source of glutamic acid, an amino acid responsible for umami, the Japanese word used for one of the five basic tastes in addition to salty, sweet, sour, and bitter, identified in 1908. Several foodstuffs in addition to kombu provide glutamic acid or glutamates. Monosodium glutamate (MSG) is often used as a food additive and flavor enhancer.
Kombu contains iodine, a mineral that is essential for normal growth and development. However, its high iodine content has been blamed for thyroid problems after drinking large amounts of soy milk in which kombu was an additive.
It is also a source of dietary fiber.
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