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Kombu (seafood) — Ingredient · Foodgeist
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Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0 ×56
1 ×20
2 ×15
3 ×5
4 ×3
sweet ×3
mint ×2
minty ×2
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
(+)-neomenthol (-)-vestitol (-)-maackiain (+)-7-iso-jasmonate (-)-medicarpin-3-o-glucoside (22r,23r)-22,23-dihydroxy-campest-4-en-3-one (+)-1(10),4-cadinadiene (-)-matairesinol (2-trans-6-trans)-farnesoate (15z)-tetracosenoate (11z,14z)-icosa-11,14-dienoyl-coa (-)-pinoresinol (+)-lariciresinol (+)-secoisolariciresinol Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Verification Multi-layer verified
Share Pinterest converts best for culinary content (-)-lariciresinol
(-)-lactol
(+)-pinoresinol
(2e)-octenoyl-coa
(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa
(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa
(s)-3-amino-2-methylpropanoate
(22α)-hydroxy-campest-4-en-3-one
(9z)-12-oxo-dodec-9-enoate
(r)-3-hydroxybutanoyl-coa
(4s)-4-hydroxy-2,3,4,5-tetrahydro-(2s)-dipicolinate
(5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate
(s)-3-hydroxy-isobutanoyl-coa
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
What science says nutrition finding “Iodine, the most important component of sea vegetables is present in high amounts as well as the vitamins B1, B2, B6, niacin and β-carotene.”
Wakame (Undaria pinnatifida) and Kombu (Laminaria digitata japonica) → contain → high amounts of iodine, vitamins B1, B2, B6, niacin, and β-carotene
nutrition finding “The results have shown the presence of all essential amino acids.”
Wakame (Undaria pinnatifida) and Kombu (Laminaria digitata japonica) → contain → all essential amino acids
nutrition finding “The content of minerals was found high, while the presence of heavy metals was negligible.”
Wakame (Undaria pinnatifida) and Kombu (Laminaria digitata japonica) → contain → high amounts of minerals
compound effect “Candida albicans was not inhibited by Kombucha”
Kombucha → does not inhibit → Candida albicans
compound effect “Antimicrobial activity was observed in the fermented samples containing 33 g/L total acid (7 g/L acetic acid) against the tested Gram-positive and Gram-negative organisms”
Kombucha → has antimicrobial activity → against tested Gram-positive and Gram-negative organisms
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