Also known as
Porphyra spp, Nori Seaweed, and Pacific Seaweed.
Plant Family: Bangiaceae
Nori is perhaps best known here in the U.S. as a wrap for sushi, but it has a long history of use in traditional Chinese Medicine (TCM). Porphyra is a red seaweed that grows off the coast of Japan, where seaweed has always been an important food source. Like most seaweeds, Nori is very high in mineral content which accounts for up to 40% of its dry mass. The most important of these micronutrients is iodine. A very small portion of Nori provides well over the adult recommended daily intake of iodine, which is vital for proper thyroid functioning.
Nori is also rich in carotenes, vitamin C and vitamin B12, which is seldom found in land plants. At 28% protein, Nori has more protein than sunflower seeds and wheat germ, both promoted as good sources of protein for those who eat no animal products. Its nutty, sweet-salty flavor makes it a popular addition to soups and salads.
sodium, calcium, magnesium, potassium, chlorine, sulfur and phosphorus; the micronutrients include iodine, iron, zinc, copper, selenium, molybdenum, fluoride, manganese, boron, nickel and cobalt.
Whole plant, leaves
Dried, flaked, and pressed sheets applied to foods, soups and teas.
Like most seaweeds, Nori is high in important minerals and nutrients, particularly iodine. Much of the beneficial effect comes from its diuretic effect and from the high mineral and iodine content.
Don’t use on a daily basis for more than 2 weeks at a time, taking a 2 week break before using again. This will prevent you from overdosing iodine with potential imbalance in thyroid function. For periodic use only and not to be taken for extended periods of time. Not to be used while pregnant. Use caution if suffering from hyperthyroidism.
For educational purposes only This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.