Another low-calorie staple in Okinawa is seaweed, particularly, konbu or kombu. This plant, like much of the greenery from the island, is rich in protein, amino acids and minerals such as iodine. Another seaweed commonly eaten is wakame. Like konbu, wakame is rich in minerals like iodine, magnesium and calcium. Seaweed and tofu in one form or other are eaten on a daily basis. According to gerontologist Kazuhiko Taira, the most common cooking fat used traditionally in Okinawa is a monounsaturated fat-lard. Although often called a “saturated fat,” lard is 50 percent monounsaturated fat (including small amounts of health-producing antimicrobial palmitoleic acid), 40 percent saturated fat and 10 percent polyunsaturated. Taira also reports that healthy and vigorous Okinawans eat 100 grams each of pork and fish each day.