Dorothy FarrarNori
Of the 40,000 species of algae known today, only around 160 are fit for human consumption. These include the nori seaweed. They give the popular sushi the right flavor and increase its health value.
This is what you should know about nori seaweed
Nori is an edible type of red seaweed from Asia. The nori used in the kitchen mostly belong to the genera Porphyra tenera and Porphyra yezoensis. Nori purple kelp is cultivated in special cultures on the estuaries of the Japanese coast.
After the aquatic plants have been harvested in autumn, they are thoroughly washed in normal water, chopped up, pressed wafer-thin using two mats and dried in a special dryer. Higher-quality nori is sun-dried outdoors. Then it is roasted and seasoned.
Nori has a sweet and spicy taste and is crispy and tender. Commercially available dark green nori is already toasted, the reddish one is not. The red algae used in Asian cuisine originally comes from Japan, Korea and China, but is now also cultivated in the USA, Great Britain and some other EU countries in special nori farms off the coasts. The green nori is available in four variants.
importance to health
Nori is healthy not only because of its low calorie content . It contains little fat (mostly valuable unsaturated fatty acids), lots of protein (all essential amino acids), fiber, vitamins and minerals. The iodine it contains supports the thyroid function.
The DHA and EPA acids reduce the risk of thrombosis , stroke and heart attack because they prevent platelet aggregation. They also indirectly lower blood pressure. They reduce the elevated cholesterol level and thus counteract the development of arteriosclerosis .
Provitamin A has anti-oxidative properties, strengthens the immune system and, if consumed regularly, even protects against skin cancer . The high fiber content in the red algae supports the intestinal function and prevents constipation . The antioxidants contained in nori strengthen the immune system , bind free radicals and can even protect against cancer.
Ingredients & nutritional values
100 g of nori contain vitamins A, B1, B2, B3 and C, all essential amino acids and the minerals sodium, potassium, calcium, iron, magnesium, iodine and other important ingredients.
| Calories and nutrients (per 100g) | ||
| kilocalories/kilojoules | 319 kcal/ 1335 kj | |
| protein | 40,89 g | |
| carbohydrates | 32,29 g | |
| Fett | 1,97 g | |
| Water | 15,00 g | |
| fiber | 2,11 g | |
| beta-carotene | 3296 µg | |
| Vitamin B3 | 9825 µg | |
intolerances
People with an iodine allergy should either not consume nori at all or only consume small amounts of the product (up to 2 grams per day). Anyone who has consumed too little iodine for a long time and then regularly consumes nori can cause functional autonomy in the thyroid gland : Autonomous nodes form in the previously undersupplied areas, which produce too many thyroid hormones, which leads to an overactive thyroid gland . Patients with such a condition should under no circumstances consume Nori products.
Shopping and kitchen tips
Nori is available in Asian grocery stores, well-stocked supermarkets, health food stores, and health food stores. The consumer can purchase the leaves for several types of use, as green or red and as nori powder or nori flakes. If you want the best products, you should definitely buy ORGANIC nori. It also has higher-quality ingredients because of its gentle processing (drying at less than 42 degrees). Flakes and powder are only good for flavoring and garnishing.
Opened packs should be stored airtight (closable tin) and in the dark and prepared within a few days. Goods that have not yet been opened can be stored for up to 2 years. Nori does not require any special preparation. If the pieces are too big, the user simply cuts them up with kitchen scissors.
preparation tips
Nori cut into strips is used as an accompaniment to soups, Asian noodle dishes and salads. Finely crumbled or bought as nori powder, it serves as a food seasoning. Ajitsuke-Nori contains soy sauce and is also suitable as a tasty snack between meals. Users who need their nori for cooking shouldn’t be surprised if it increases in size by 10x. It is therefore advisable to only cut off a small amount.
To use it as a side dish or seasoning, 5 to 10 grams per person are sufficient. The chef roasts red nori for about 2 minutes in a hot pan or in a hot oven. If he wants to garnish his salad with it, he soaks it in water for about 15 minutes and adds the juice of half a lemon. When rolling up his sushi, he should make sure that the shiny side of the nori sheet is on the bottom. Then she is later on the outside. By the way: Nori can also be used for baking and stewing.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.