Characteristics

Nori is a very thin seaweed whose lobed blades can reach up to 60cm in length and is commonly found along the Atlantic coast.

Nori aquaculture is the oldest seaweed culture in the world, with 3 centuries of experience in China, Korea and Japan.

Cultivated in Japan and harvested in France (Brittany) and Spain (Galicia), it is found in a moderately current-shocked environment.

It is harvested in spring and autumn.

Nutritional information

The second most protein-rich edible seaweed, nori also contains other health-promoting nutrients.

For example, in 100 grams you will find

• Lipids: 0.3g
• Sodium: 48mg
• Potassium: 356mg
• Carbohydrates: 5g
• Protein: 6g
• Calcium: 70mg
• Iron: 1.8mg
• Magnesium: 2mg

This seaweed also contains iodine, manganese, zinc, fibre, amino acids and certain vitamins: vitamin C, vitamin B2 and B9, vitamin A.

Properties

Its high vitamin C content protects against infections, its vitamin B6 content is good for the immune system and its vitamin B2 contributes to growth.

Copper, iron and manganese are essential for the formation of collagen.

But the benefits of nori don't stop there.

In fact, this seaweed helps to combat certain symptoms, such as:

• Digestive problems: its fibres facilitate digestion
• Thyroid problems: iodine is good for this organ
• Viral and bacterial infections
• Premature cellular ageing caused by free radicals: the body's cells are protected by manganese
• Degeneration and diseases of the cardiovascular system

Contraindications

If you can eat nori seaweed on a regular basis, you should not abuse it.

Excessive intake of iodine can have adverse effects on the kidneys and heart, as well as causing thyroid dysfunction.

Preparations

If you want to take advantage of the benefits of nori seaweed, it can be used in cooking, in various recipes.

It is particularly popular for making Japanese maki and sushi.

It can also be eaten raw or cooked as an accompaniment to soups, omelettes, rice dishes, fish, green vegetables and raw vegetables.

In cooking, it is used in the form of dried/dehydrated leaves.

It should be soaked for 5 to 60 minutes before consumption.