Ingredients associated with "Seaweed allergy":

These are the ingredients that we have associated with the seaweed allergen. If seaweed is selected in your user profile, recipes with the ingredients below will be marked as risky while searching for recipes to suit your allergy diet.


  • Agar - gelatinlike product of seaweed, aka chinese/japanese gelatin; tasteless seaweed used as a setting agent and widely used in Asia
  • Ao nori - green seaweed dried and used as seasoning
  • Arame - mild flavored sea vegetable; a species of kelp best known in Japanese cuisine
  • Carageen/irish moss - Chondrus crispus; dark purple edible seaweed
  • Dashi - japanese stock for soups, made from bonito and seaweed
  • Dulse - Rhodymenia palmata; coarse, edible, red seaweed
  • Kelp - brown, cold-water seaweed
  • Kelp granules - seasoning granules made of kelp, a good source of potassium, iodine, iron, vitamin B6, riboflavin and dietary fiber
  • Kombu - edible kelp widely eaten in Northeast Asia
  • Nori - various edible seaweed species of the red algae Porphyra; used in soups and wrapping sushi
  • Ogo - Hawaiian reddish-colored seaweed
  • Porphyra - red algae used in Wales to make laverbread
  • Seaweed - brown Phaeophyta, red Rhodophyta, and green algae Chlorophyta
  • Wakame - Undaria pinnatifida; brown seaweed

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