Sugar kelp is a yellowish brown marine algae widely cultivated and eaten in Asia and growing in popularity in the United States as a nutritious food high in fiber, vitamins, and minerals. Sugar kelp has long been known as a sweetener and as having thickening and gelling qualities that can be added to food and cosmetics. Sugar kelp is being grown and harvested by more commercial farms for a variety of uses, from food to potential biofuels. 

Appearance

• Sugar kelp are yellowish or dark-brown and green in color.
• They resemble large lasagna noodles and have a long narrow, undivided blade with a short thin stem.
• The central band of the blade is dimpled while the margins are smoother with a wavy edge. The crinkled blade gives the sugar kelp its other common names.

Biology

• Sugar kelp reach maturity between 3 and 4 years of age. 
• Their blade can grow up to 5 meters (16 feet) long and 20 centimeters (7.9 inches) wide.
• Sugar kelp can live for 2 to 4 years and grow quickly in colder months.

Is Sugar Kelp Sustainable?

U.S. farmed sugar kelp is a smart seafood choice because it is grown and harvested under U.S. state and federal regulations.

Availability

Fresh product when harvested is available February to May, while dried kelp is available year round.

Source

Commercially farmed in cold water regions along the East and West Coast of the United States and Alaska.

Taste

Sugar kelp has a savory and slightly sweet flavor. When dried, a white, sweet-tasting powder forms on the blade.

Texture

Crunchy texture

Health Benefits

High in fiber, anti-oxidants, vitamins, and minerals.

Nutrition Facts

Servings: 1; Serving Weight: 100 g (raw); Calories: 43; Protein: 1.68 g; Total Fat: 0.56 g; Total Saturated Fatty Acids: 0 g; Carbohydrate: 9.57 g; Total Sugars: 0.60 g; Total Dietary Fiber: 1.3 g; Cholesterol: 0 g; Sodium: 233 mg