Sea vegetables are neither plants nor animals but classified in a group known as algae. There are both salt water varieties as well as fresh water sea vegetables. There are thousands of types – each of which are classified into categories by colour – either brown, red or green. Each is unique, having a distinct shape, taste and texture.
Nori is a dark purple-black colour that turns phosphorescent green when toasted. It is best known as an ingredient in sushi roll.
Introduction: 8 months
Many sea vegetables originate in the East and have, as a result, been a topic of ongoing debate and research with regards to heavy metal contamination – especially since the Fukushima incident. It is important to buy organic sea vegetables to ensure you are not exposed to the heavy metals which may be present in sea vegetables which have been sourced from polluted sea waters. Some certified organic sea vegetables have been farmed in a process that’s usually referred to as “aquaculture” or “mariculture” and that involves a closelymonitored, contained-water environment for the sea vegetables. Others have been wild-harvested, but are from regions where ocean waters are better protected against contaminants.
Look for sea vegetables that are sold in tightly sealed packages. Avoid those that have evidence of excessive moisture.
Sealed glass container cool, dark place several years
Nori can be eaten raw as it comes, or dry roasted in an oven for a couple of minutes.
Alternatively, sprinkle flakes into your little one’s purées or any other food as a nutritional enhancer or salt replacement. It is a great addition to broths and stews and can be used in the cooking water when preparing any grains/vegetables to add extra nutrients and flavour.
You can also wrap some around fruit (like banana) to make a different kind of sushi 🙂
Nori is 28% protein, more than sunflower seeds or lentils. It is also an excellent source of calcium, iron, manganese, fluoride, copper, and zinc. Of the sea vegetables, nori is one of the highest in vitamins B1, B2, B3, B6, B12 as well as vitamins A, C and E.
Sea vegetables are a good source of iodine for those who do not use conventional table salt (which is fortified with iodine).