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Nori seaweed, a goodness, for those who love to taste flavors that are not necessarily made in Italy, a food rich in properties for those who want to stay healthy and follow a varied but at the same time balanced diet. Nori seaweed is well known for its sushi, the its scientific name is Porphyra and dates back to 533-544 AD. In the West it arrived and spread later, towards the 1960s, today we often find it on sale in sheets.
Nori seaweed: characteristics
We find thenori seaweed also called Japanese alga even if it is found more or less widespread and used in the same way also in China and Korea. The areas of Europe that see it most present in the kitchen are the coastal ones of Great Britain, where it is known as black buttert.
To date, beyond the fashions of the moment, this seaweed is the most consumed and popular in the world, in sushi, but not only. It is red and is also called "Sea lettuce", belongs to the class of Rodoficee.
Nori seaweed: properties
Rich in proteins, but also in vitamins and precious minerals, the Nori it is a food that is useful against eczema and in case of desquamation of the dermis. Deepening the composition of these algae, we find them particularly rich in vitamins A, C and B and Omega 3.
The presence of polyunsaturated fatty acids such as linoleic acid,gamma-linolenic acid, L'eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), makes them all the more precious for our health.
Among the various amino acids contained in nori seaweed, there is arginine, in addition to taurine which contributes to the proper functioning of the liver and helps our body to perform its functions properly.
Manganese, zinc, copper and selenium are the trace elements essentials present in greater quantities and to be mentioned, as well as iodine, cannot be ignored and these algae provide important quantities. Among the properties for which the Nori are very popular, there are those in the first row antiplatelet, antithrombosis, cholesterol-lowering and hormone production stimulants. It is also recommended because they are excellent for the prevention of skin and stomach cancer, and for women they also make premenstrual syndromes milder.
Nori seaweed: how to use it
Once they have become large enough, the thalli ofnori seaweed they can be collected and washed in the sea and then cut smaller and smaller until they form a pulp. At this point we can pour them into a metal container and proceed with the production of the sheets that we usually find for sale already made. The sheets are dried in hot air chambers and then, sorted according to their quality, cut and packaged.
When nori sheets are already roasted, they are often sold as "Sushi nori", another "format" where we can find them on the shelves of grocery stores is that of toasted sheets cut into strips, then it is “kizami nori”. This type of nori is usually used to decorate dishes.
If it may seem to us a one-off use ingredient, in Japan it is considered daily, from an early age. We can also find it in maki, in the shape of a roll, rolled up, or as a wrapper for sushi and onigiri. It is also an excellent side dish, or an element of pasta and soups that give flavor.
Nori seaweed: where to buy it and price
Especially because of the sushi, Nori is quite common in Italy now, but if you can't find it in the shop, you can also buy it online. On Amazon for example 2 packs of 25 gram Nori Seaweed for Sushi cost 4.80 and each contains 20 sheets of roasted nori seaweed (10 per pack). With these you can make maki sushi.
Nori seaweed: contraindications
The contraindications for this type of algae are the same as for the others. Better not to take them during pregnancy and while breastfeeding, even in the case of metabolic diseases they are not a recommended food. When in doubt, always better ask to your doctor.
Also who does not return in these categories, it is better be careful not to eat too many in one fell swoop because overdosing can have side effects especially for those suffering from thyroid: hyperthyroidism, hypertension, tachycardia, irritability and insomnia.
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