The pleated spore case located at the base of the wakame is called the “mekabu.” It is said to have the greatest nutritional value out of all the parts of the wakame. Wakame protects our bodies from active oxygen, and it is said to contain the same amount of vitamins as many vegetables. These include vitamin C, which strengthens the immune system, beta carotene which guards against rough, chapped skin, and colds. Wakame also contains niacin, vitamin A, B vitamins, and vitamin K.
Salted preserved wakame makes up 90% of all varieties of wakame products. The quality evaluation of salted preserved wakame is commonly determined by measuring its water activity. There are many small scale producers in the wakame processing industry, and this causes many discrepancies. If the salt content is too low, the possibility that the quality will degrade during storage becomes higher, and so measuring the water activity is one method of quality evaluation. By measuring the water activity of salted and preserved wakame, it becomes possible to easily evaluate the quality of products before shipping them out.
We recommend the PAL-03Sto measure the salt content of wakame.
Remove the salt from the wakame leaves. Take 10g of the salted and preserved wakame, add 90g of boiled water and stir. Let stand for approximately 1 minute, take 2 or 3 drops of the liquid, and measure it. Multiply the value on the salt meter by 10 to receive the original salt concentration of the wakame.