Dulse is a reddish brown seaweed. It is used as a food source mainly in the United Kingdom and Asian countries, and is sold in a dried form. Dulse can be rehydrated by soaking it in water, and then it has a chewy texture. Dulse has a slightly spicy, salty flavor, although it is relatively low in sodium compared to other types of seaweed and kelp. It grows around rock formations in shallow or subtidal water, and is often associated with algae growths and mussel formations.
Protein
According to United States Library of Medicine, dulse has been identified as a potential protein source in the human diet. Seasonal climate changes affect the watery environment that dulse grows in, and this impacts the nutrients dulse absorbs during the course of the year. So the protein levels in samples of the seaweed vary. At its high point, it can contain up to 21g of protein per serving, and at its low point, only 11g of protein a serving. Either way, dulse can be considered a viable protein source.
Potassium
Dulse is a rich source of potassium. According to a study published in "Harrison's Principles of Internal Medicine," dulse contains the potassium equivalent of two peeled bananas, but at 34 times the concentration. It can contain anywhere from 22 to 122mg of potassium per gram of dried weight. In someone with inhibited renal function, eating dulse can actually result in hyperkalemia, which presents itself through vomiting, nausea and general malaise. Seek medical treatment if you suspect you are suffering from this condition.
Vitamins and Minerals
Dulse is a rich source of vitamin B12, along with vitamins C, E and A. It is also rich in iodine levels like most seaweed. Iodine is an element necessary for thyroid health and hormone production that cannot be produced by the human body. It must be absorbed from nutritional sources.
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