Title: Nori - Wikipedia
Headings: Nori
Nori
Contents
History
Production
Culinary uses
Nutrition
Health risks
See also
References
External links

Content: It is most typically toasted prior to consumption ( yaki-nori ). A common secondary product is toasted and flavored nori ( ajitsuke-nori ), in which a flavoring mixture (variable, but typically soy sauce, sugar, sake, mirin, and seasonings) is applied in combination with the toasting process. It is also eaten by making it into a soy sauce-flavored paste, nori no tsukudani ( 海苔の佃煮 ). Nori is sometimes also used as a form of food decoration . A related product, prepared from the unrelated green algae Monostroma and Enteromorpha, is called aonori ( 青海苔 literally blue/green nori) and is used like herbs on everyday meals, such as okonomiyaki and yakisoba . Nutrition
Seaweed, laver, raw
Nutritional value per 100 g (3.5 oz)
Energy
146 kJ (35 kcal)

Carbohydrates
5.11 g
Dietary fiber
0.3 g


Fat
0.28 g


Protein
5.81 g


Vitamins
Quantity %DV†
Vitamin A equiv. 33%
260 μg
Thiamine (B 1)
9%
0.098 mg
Riboflavin (B 2)
37%
0.446 mg
Niacin (B 3)
10%
1.470 mg
Folate (B 9)
37%
146 μg
Vitamin B 12
0%
0.0 μg
Vitamin C
47%
39.0 mg
Vitamin D
0%
0 μg
Vitamin E
7%
1.00 mg
Vitamin K
4%
4.0 μg


Minerals
Quantity %DV†
Calcium
7%
70 mg
Iron
14%
1.80 mg
Magnesium
1%
2 mg
Phosphorus
8%
58 mg
Potassium
8%
356 mg
Sodium
3%
48 mg
Zinc
11%
1.05 mg


Other constituents
Quantity
Water
85.03 g

Full Link to USDA Database entry
Units
μg = micrograms • mg = milligrams
IU = International units
† Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central
Raw seaweed is 85% water, 6% protein, 5% carbohydrates, and has negligible fat (table). In a 100 gram reference amount, seaweed is a rich source (20% or more of the Daily Value, DV) of vitamin A, vitamin C, riboflavin, and folate (table).