Kombu and Monosodium glutamate

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Kombu and Monosodium glutamate

Kombu vs. Monosodium glutamate

Kombu (from konbu) is edible kelp from mostly the family Laminariaceae and is widely eaten in East Asia. Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.

Similarities between Kombu and Monosodium glutamate

Kombu and Monosodium glutamate have 4 things in common (in Unionpedia): Dashi, Glutamic acid, Saccharina japonica, Umami.

Dashi

is a class of soup and cooking stock used in Japanese cuisine.

Dashi and Kombu · Dashi and Monosodium glutamate · See more »

Glutamic acid

Glutamic acid (symbol Glu or E) is an α-amino acid with formula.

Glutamic acid and Kombu · Glutamic acid and Monosodium glutamate · See more »

Saccharina japonica

Saccharina japonica is a marine species of Phaeophyceae (brown algae), a type of kelp or seaweed, that is extensively cultivated on ropes in between the seas of Japan and Korea.

Kombu and Saccharina japonica · Monosodium glutamate and Saccharina japonica · See more »

Umami

Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).

Kombu and Umami · Monosodium glutamate and Umami · See more »

The list above answers the following questions

What Kombu and Monosodium glutamate have in common
What are the similarities between Kombu and Monosodium glutamate

Kombu and Monosodium glutamate Comparison

Kombu has 63 relations, while Monosodium glutamate has 82. As they have in common 4, the Jaccard index is 2.76% = 4 / (63 + 82).

References

This article shows the relationship between Kombu and Monosodium glutamate. To access each article from which the information was extracted, please visit:

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