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Nori

Seaweed, laver, raw
Nutritional value per 100 g (3.5 oz)
Energy 35 kcal (150 kJ)
5.11 g
Dietary fiber 0.3 g
0.28 g
5.81 g
Vitamins
Vitamin A equiv.
(33%)
260 μg
Thiamine (B1)
(9%)
0.098 mg
Riboflavin (B2)
(37%)
0.446 mg
Niacin (B3)
(10%)
1.470 mg
Folate (B9)
(37%)
146 μg
Vitamin B12
(0%)
0.000 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
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
Water 85.03 g
Percentages are roughly approximated using US recommendations for adults.
Source: source_usda=1

Nori (?) is the Japanese name for edible seaweed species of the red algae genus Pyropia, including P. yezoensis and P. tenera. Nori is familiar in the United States and other countries as an ingredient of sushi, being referred to as "nori" (as the Japanese do) or simply as seaweed. Finished products are made by a shredding and rack-drying process that resembles papermaking.

Pyropia is also called laver in Wales and other English-speaking countries.

Originally, the term nori was generic and referred to seaweeds including hijiki. One of the oldest descriptions of nori is dated to around the 8th century. In the Taihō Code enacted in 701, nori was already included in the form of taxation. Local people have been described as drying nori in Hitachi Province Fudoki (721–721), and nori was harvested in Izumo Province Fudoki (713–733), showing that nori was used as food from ancient times. In Utsubo Monogatari, written around 987, nori was recognized as a common food. Nori had been consumed as paste form until the sheet form was invented in Asakusa, Edo (contemporary Tokyo), around 1750 in the Edo period through the method of Japanese paper-making.

The word "nori" first appeared in an English-language publication in C. P. Thunberg's Trav., published in 1796. It was used in conjugation as "Awa nori", probably referring to what is now called aonori.


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