Basic information of Seaweed
The term for seaweeds belonging to the order Ulvales, family Ulvaceae (green algae), includes species such as Ulva prolifera (sea lettuce), Ulva linza (ribbon weed), Ulva compressa (compressed sea lettuce), and Ulva intestinalis (gutweed). These are characterized by their unique aroma and vibrant green color. The product sold as “green laver powder” is made from these Ulva seaweeds, ground into powder form.
Ao nori contains a balanced mix of nutrients, including dietary fiber, proteins, minerals, Vitamin A, and the Vitamin B complex. Notably, it is high in Vitamin A, which has strong antioxidant properties, making its content among the highest in seaweeds.
| Per 100g | Energy kcal |
Protein g |
Fat g |
Carbohydrates g |
Dietary Fiber g |
Salt Equivalen g |
|---|---|---|---|---|---|---|
| Ao nori (Sun-dried) |
249 | 29.4 | 5.2 | 41.0 | 35.2 | 8.1 |
Furikake, a Japanese seasoning, uses several types of Aonori (green laver). In particular, Ulva prolifera is prized for its aroma and is often used in premium furikake blends. It is actively cultivated in regions like Tokushima, Okayama, Ehime, Shizuoka, Aichi, and Chiba prefectures. In Hawaii, there is a food product called “Limu Ele’ele” that uses Aonori.
