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Japanese Kelp Stock
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24.1 hours
4 servings
Adjust servings
Makes 4 quarts
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 0.2% of RDA
• Carbs: 0.3% of RDA
• Fat (total lipid): 0.1% of RDA
• Fiber: 0.4% of RDA
• Fructose: 0.0% of RDA
• Protein: 0.2% of RDA
• Sodium: 1.7% of RDA
• Sugar: 0.2% of RDA
• Vitamin A (IU): 0.5% of RDA
• Vitamin B6: 0.0% of RDA
• Vitamin C: 0.4% of RDA
• Iron: 0.0% of RDA
• Magnesium: 3.4% of RDA
• Manganese: 0.4% of RDA
• Niacin: 0.3% of RDA
• Potassium: 0.3% of RDA
• Zinc: 0.8% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
ounces, weight
Wiped clean.
 
5
quarts
Use filtered or spring water.
 
 
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PREPARATION
1.
Put the kelp in a large glass bowl and add the water.
2.
Let steep for 12 to 24 hours at room temperature.
3.
Strain the stock and discard the solids.
NOTES, TIPS, TRICKS, HINTS, ETC:
The longer the kelp steeps in the water, the more concentrated the stock will be.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 4.00
Protein 0.17 g
Carbohydrates 0.96 g
Iron 0.000 mg
Fiber 0.10 g
Calcium 0.000 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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