Use
Nori seaweed, best known for making sushi, is one of the most nutritious macro-algae. Rich in iodine and low in fat, it is characterised by a high protein content and the balanced presence of vitamins, minerals and Omega 3. Excellent for making meatballs, adding flavour to salads and decorating dishes, Nori seaweed is a must-have ingredient in Fusion cuisine! We recommend a maximum daily intake of 1g (2 tsp).Preparation and cooking
Nori seaweed can be used in several ways:
Raw: use it raw as a seasoning for salads or other dishes.
Soaked: soak it in water for 5 minutes, change the water and rehydrate for a further 5 minutes (the seaweed will increase its weight by 4 times). Season to taste.
Cooked: boil in water, or steam, for about 15 minutes together with potatoes, rice and vegetables. It can also be stir-fried to add flavour to omelettes, pasta sauces or vegetables.
Ingredients
Hand-picked organic nori seaweed (Porphyra Spp.) - Zone FAO 41: Southwest Atlantic.
Allergens
It may contain traces of: soy, sesame, celery, molluscs, crustaceans and fish.
Nutrition facts
Nutrition facts per 100g:
Energy: 878 kJ (211 kcal),
Fat: < 0,5g (saturated: 0,0g),
Carbohydrates: 10,0g (sugar: 0,0g),
Fiber: 39,0g,
Protein: 22,0g,
Salt: 5,2g.
