So easy, so nutritious, so convenient. Open your fridge and see what vegetables you might have.
The key is to cut thin slices or julienne or shred your vegetables so they flattened when rolling your nori. Choose vegetable that are not too juicy, it could make the nori sheet too soggy. Our Sea Vegetable Pâté is high in protein; its star ingredients are sprouted almonds, kelp and dulse and marry itself perfectly with thin slices of avocado .
You must try it with sauerkraut, so delicious, and no need for soja sauce then. Nori sheets are high in vitamins and minerals, our Sea Veg Pâté is high in protein and Sauerkraut is an awesome probiotic. You’re all set for a complete meal!
Dried, un-toasted product is called hoshi-nori is dark brown color, which distinguishes it from yaki-nori is green, which is toasted.
- Nori tops the list of seaweeds with the healthiest nutrition profile. It holds just 35 calories per 100 grams.
- It composes sugars and fats in low percentages but has a high content of minerals, and vitamins, with significant amounts of vitamins A, vitamin C, B-complex groups; and minerals like iodine, manganese, phosphorus, and iron.
- It is among the most nutritious seaweeds with easily-digestible and bio-available protein content ranging from 10-15 percent.
- Nori and other red algae carry ample amounts of vitamin-A. Further, vitamin-A is required for maintaining healthy mucosa and skin and is essential for night vision. Consumption of natural vegetables and fruits rich in vitamin-A and flavonoids is also known to help the body protect from lung and oral cancers.
- Laver (red algae) also contains good amounts of many B-complex vitamins such as vitamin-B6, folates-39% of RDA, thiamin, and niacin. Folates in the diet help prevent neural tube defects in the newborns.
- 100 g of fresh nori seaweed has 39 mg or 65% of daily recommended levels of vitamin-C. Vitamin-C is a powerful antioxidant, which helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
- It is also an important vegetable source of EPA (20:5 n-3, eicosapantonoic acid), a omega-3 fatty acid.