Introduction:
Nori is the Japanese name for the square, papery leaves used in many Japanese dishes. The fresh leaves of the red algae glow red to purple. When the nori leaves are made, the alga turns green.
Use/Preparation:
Dried seaweed leaves are used in the preparation of sushi and temaki. The alga is also used in pickles and spice mixtures, rice, soups or salads.
Health:
Red algae are full of minerals such as calcium, magnesium, iodine and iron. They are also rich in omega-3 fatty acids, protein and vitamin B12. However, algae can also harbour dangers, such as heavy metals, pesticide residues, micro- and nanoplastics.
Alternatives:
Kombu is a brown seaweed often used in Japanese cuisine. It has a strong umami flavour and can be used as an alternative for seasoning rice, soups or salads. The green algae wakame, which has a mild, sweet taste, can also be used in Asian dishes. Sushi can also be made without algae, for example with rice paper.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 242/1024 |
| Fat | 2,9 g |
| Healthy fatty acids | 1,4 g |
| Carbohydrates | 0,6 g |
| Sugar | 0,01 g |
| Protein | 53,3 g |
| Salt | 1,4 g |
