Dulse, a reddish-brown sea vegetable that's high-protein and full of potassium, is traditionally harvested, dried and used as a cooking ingredient or made into nutritional supplements. However, Researchers at Oregon State University recently patented a bacon-flavored variety of dulse that can be farmed and pan-fried (which brings out its bacon-esque flavor), eaten fresh, or used in commercial products like rice crackers and salad dressings. And the best part is, it’s extremely healthy. In fact, it may even have superfood potential, thanks to its stellar nutritional profile. The translucent, red veggie is a great source of minerals, vitamins, health-boosting antioxidants and muscle-building protein, and as Chuck Toombs — a member of the dulse commercial product development team — said in a recent interview, “it has twice the nutritional value of kale.”
The OSU team was recently given a grant to explore dulse as a "specialty crop" and further refine recipes and products using the seaweed, so there’s a good chance we’ll start seeing the dulse and dulse-based foods on supermarket shelves in the coming years.
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