Basic information of Seaweed
It is a seaweed belonging to the order Bangiales and the family Bangiaceae. It has a thin cylindrical shape and is typically dark brown to olive-brown in color, turning green when boiled. Widely distributed throughout East Asia, it grows in various locations from offshore to inland waters along the coast of Japan. While it is used as an ingredient in dishes like sashimi and as a raw material for agar, consuming it raw poses a risk of poisoning.
It is a seaweed rich in dietary fiber, low in carbohydrates, and low in energy content. While it does not contain large amounts of minerals or vitamins, it is well-balanced apart from potassium.
| Per 100g | Energy kcal |
Protein g |
Fat g |
Carbohydrates g |
Dietary Fiber g |
Salt Equivalen g |
|---|---|---|---|---|---|---|
| Ogonori (salted, desalinated) |
26 | 1.3 | 0.1 | 8.8 | 7.5 | 0.3 |
