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The health benefits from laver or seaweed

Updated on March 27, 2013

It may look useless, but mind you, do not take the seaweeds for granted since looks can be deceiving. Pronounced as “Lay-vuhr,” laver is a sundried seaweed that is also known as “porphyra dioica,” “porphyra linearis,” “porphyra miniata and porphyra umbilicalis.

Laver may come in very thin sheets of marine algae that may have various colors from dark greenish to brown to black.

Laver has a sweet ocean taste and famous and vague in Japanese and Korean dishes. The Japanese called it as “nori,” whilst the Koreans called it as “gim.” Laver is commonly used for wrapping sushi rice, an ingredient to soups and for garnishing rice dishes. Laver sheets usually have smoky and distinctive taste.

The black thin sheet in the image is the so-called "nori"
The black thin sheet in the image is the so-called "nori" | Source

Modern science is discovering essential information about this wonderful food. Laver is in abundance of protein, vitamins A, B1, B2, B6 and B12.

Laver has high concentration of minerals such as salts particularly iodine, which is an effective nutrient in treating goiter. Laver is also packed with amino acids and some properties in reducing cholesterol in the body, thus it earned the distinction as a super healthy food.

The Japanese and Koreans have developed seaweed dishes to notable level. Laver’s flavor and texture provides additional dimension to Korean and Japanese cuisines.

The Japanese and Koreans are truly fond or laver as it is common on their meals.

Thanks a lot for the read. My 17th hub in the April 2013 Hubchallenge.

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