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Kombu BIO
Consonni Bioalghe

Kombu BIO

Kombu seaweed leaves, rich in iodine, potassium, strongly remineralizing, are traditionally used in the cooking of legumes and as a base for the preparation of broths and soups to which they give the characteristic glutamate flavor (Umami). They also have a significant purifying effect, regulate intestinal activity and stimulate metabolism.

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