Minerals from Forests and Sunlight
– The Secret behind the Special Taste of Nori

Nori needs both sea water and freshwater from rivers to grow. The water from rivers flowing through forests in Japan is very rich in mineral content. This rich river water flows toward the sea and merges with seawater at river deltas. It is in these deltas where Nori grows best. Sunlight also does its part to make Nori tasty. Our Nori is cultivated in the Ariake Sea where water levels between high tide and low tide vary greatly. During low tide, Nori seaweed is exposed to sunlight which triggers photosynthesis in the plants. This is a key factor that makes Nori seaweed so flavorful.

Rich in vitamins and minerals

White rice with NoriNori contains many vitamins and minerals. One A4 size sheet of Nori contains the following nutrients:
Vitamins: A, B1, B2, C and so on.
Calcium, iodine, and iron
High quality protein: approximately 1.3 grams
Dietary fiber: 66% of Nori is composed of dietary fiber.
Eicosapentaenoic acid which is said to prevent Atherosclerosis and high blood pressure.

For the Health benefits of dietary fiber, visit National Center for Biotechnology Information (NCBI)
For Eicosapentaenoic acid, visit University of Maryland Medical Center