Nori

Porphyra umbilicalis

SeasoningSushi

Porphyra umbilicalis, commonly known as Nori, is a purplish alga of the Bangiaceae family. Nori is the alga that contains the most proteins and their quality is similar to those of eggs (good balance of essential amino acids). It is also interesting for its iron and vitamin B12 content (prized by vegetarians).

Available in ORGANIC

Used as:

Sea vegetable
Seasoning

Description

Porphyra umbilicalis, commonly known as Nori, is a red (but purplish) alga of the Bangiaceae family. It can be up to 60 cm in length and is extremely thin as it consists of only one layer of cells.
It grows on shells and rocks at the top of the foreshore. At low tide, it is found stuck to the rocks, enveloping them in a sort of black film.
Like sea beans, sea lettuce, wakame and dulse, nori is an easy-to-cook alga.

Organoleptic properties:
– Colour: purple-red to shiny black
– Texture: very soft and fine
– Taste: smoked tea, dried mushroom, shellfish.

FORM : flakes
DOSAGE: 5 to 8 g / day

Nutritional intake

Iodine
Iron
Chromium
Vitamin B12
Protein

Uses

The flagship seaweed of sushi, nori is also eaten :
– Raw in the form of tartars or alga pesto
– As a condiment: its mushroom-like taste makes it a good match for baked potatoes, omelettes, vegetables and sauces.
– Fried like a crisp (tastes like grilled sardine skin)