CHARACTERISTICS

The alga NORI FOR SUSHI is certainly the most popular alga on the planet and also the most consumed in food. Japan alone produces about 11 billion pieces per year. The algae NORI FOR SUSHI, are prepared with various species of red algae of the Genus Porphyra. The production and processing of algae occurs through a highly advanced form of hydroculture. The processing of the raw product is largely accomplished by highly automated machines that, with precision, are able to duplicate the traditional manual processing steps, but with greater efficiency. The final product is a thin sheet of about 18 20 cm and weighing 3 grams. Initially it was produced in the form of a soft paste, while the sheet of NORI FOR SUSHI was invented in Asakusa, in Edo (contemporary Tokyo), through the method of production of Japanese paper.

NUTRITIONAL VALUES

The algae of the genus Porphyra that are used for the preparation of NORI FOR SUSHI contain high amounts of proteins, the protein content is about 40%.

The content of Vitamin C in Porphyra algae is higher than that of oranges. The content of Vitamin A is comparable to that of carrots. They are rich in amino acids and especially contain a high amount of Arginine, an amino acid that is generally found in animal proteins.

In NORI FOR SUSHI algae, the characteristic taste is the result of the coexistence of relatively high amounts of Alanine, Glutamic Acid and Glycine. They contain Mineral Salts, Vitamins, Omega 3, in particular (EPA), as well as significant amounts of Calcium and Iron.

PROPERTY

In the algae NORI FOR SUSHI is present the amino acid Taurine that contributes, along with soluble fibers, to reduce blood cholesterol levels, as well as regulate liver activity. The content of Betaine contributes to reducing the cardiovascular risk associated with high plasma homocysteine levels, typical of those who follow a diet rich in meat and low in vegetables and seasonal fruits.

In the East and especially in Japan, the alga NORI FOR SUSHI is consumed with daily habit, even by children who like it simply to nibble because it has a pleasant taste and nourishes, giving strength and energy to the organism in a balanced and natural way.

The NORI alga in particular is indicated for an optimal integration of important micronutrients in the daily Diet and especially in the Vegan and Vegetarian Diet, in the Celiac Diet and in the Crudisti diet.

USE

The NORI SUSHI seaweed leaves are already toasted. They can be cut into strips if used for topping or for wrapping rice balls and rolls. Alga Nori coated rolls are the eastern equivalent of our rolls. The seaweed NORI FOR SUSHI is suitable as a wrapper for sushi Uramaki and Norimaki are the classic sushi rolled in the alga Nori, the first with the alga inside and the second outside.

With the NORI SUSHI seaweed leaves you can create a series of appetizing appetizers. Just cut the sheet into small squares and fold the sides forming small baskets to fill with olives, artichokes, mushrooms, grits, pate, pickles, vegetables, eggs, tuna, bottarga, caviar, mayonnaise, sauces

For a HEALTHY, ECOLOGICAL and SUSTAINABLE diet we have chosen a raw material with these requirements RAW/ RAW, VEGAN, GLUTEN FREE