Nori (also called laver and sloke). Farmed in Japan, it's sold dried, in sheets. Porphyra, commonly know as nori, is the most widely consumed seaweed in the world. Porphyra lacks cellulose in the cell wall, making the algae easier to digest. The vitamin C content of nori, or prepared Porphyra, is greater than in raw oranges. The vitamin A content is comparable to that spinach, along with fairly high amounts of vitamin B in general. The amount of free and proteinaceous amino acids in nori are roughly similar to that of vegetables. Porphyra also contains a high amount of arginine, a basic amino acid which is generally found in animal protein. In nori, the characteristic taste is a result of the coexistence of relatively large amounts of alanine, glutamic acid and glycine. It also contains an abundant amount of taurine which is know to be effective for liver activity, especially in preventing the occurence of gallstone disease and for controlling blood cholesterol levels. Nori also contain relatively high amounts of essential trace elements, such as zinc, which is essential for certain enzyme functions. Manganese, copper and selenium are present in Porphyra and essential for the metabolic processes of organisms.
Nori maintains skin health and can reduce phlegm, lower cholesterol and is easily digested. It's rich in fiber, low in fat. It contains more vitamin C than oranges and is delicious roasted.
Use it in salads, soups and to make sushi.
To rehydrate nori, rinse in cold water and then boil for 15 minutes. It can be used hot or cold. Dried nori can be crumbled.
Rehydrated nori can be used like a side vegetable or in a salad. It's good for wrapping rice into small parcels and for lining small mould tins.
Dried nori can be crumbled onto salads, hot dishes or into simmering casseroles and soups.
You can roast it and eat it few times a week. Children love to eat those pressed leaves. You can also fry it as a chips, for children, or boil it and make a condiment with tamari soy sauce.
Net weight: 25 g.