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Eden Foods Nori Krinkles -- 0.53 oz


Eden Foods Nori Krinkles
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Eden Foods Nori Krinkles -- 0.53 oz

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Eden Foods Nori Krinkles Description

  • Toasted Sea Vegetable

Eden Toasted Nori Krinkles are made form the species of nori, Porphyra yezoensis. For the past 300 years. to meet the ever growing demand for this delicious and nutritious nori, it has been cultivated. Its crispy yet soft, almost melt in your mouth texture, mild sweet flavor and aroma have made it one of the most popular types of nori in Japan today. It is considered premium quality and is often found in gourmet food shops. Very low in sodium and a good source of vitamin C.

 

Eden Toasted Nori is grown in the pristine environmentally protected Ise (ee-say) Bay Japan. In late September and early October netting is suspended in the bay and nori slowly begins to grow on it. As the water temperature cools, the nori flourishes and thickly covers the netting. From December until the following April the nori is harvested from the nets and washed with pure water. The nori is carefully dried before cutting into thin strips. The drying process employs hot air and steam. The nori krinkles are evenly toasted to crispy perfection.

 

Eden Toasted Nori Krinkles can be eaten right out of the package for a great snack. Traditionally used to make quick miso soup and garnish rice. Used in sushi, as a condiment or garnish for traditional noodles and broth, with grain dishes, salads, vegetables, and stir fries. Complements all cuisine and all foods.  The traditional Japanese sea vegetable industry products the cleanest, most nutritious and delicious sea vegetables in the world.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Supplement Facts
Serving Size: 1/2 Cup
Servings per Container: 6
Amount Per Serving% Daily Value
Calories10
  Calories from Fat0
Total Fat0 g0%
  Saturated Fat0 g0%
  Trans Fat0 g*
Cholesterol0 mg0%
Sodium5 mg0%
Potassium90 mg3%
Total Carbohydrate1 g0%
  Dietary Fiber1 g4%
  Sugars0 g*
Protein1 g*
Vitamin A8%
Vitamin C0%
Calcium0%
Iron0%
Riboflavin4%
Magnesium2%
*Daily value not established.
Other Ingredients: Nori (porphyra yezoensis)
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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The Benefits of Algae as a Food Source (Hint: It's Protein Packed - and Sustainable!)

[vc_row][vc_column][vc_column_text]Algae often get a bad rap. Some out-of-control growth of algae produce toxins that can sicken fish, birds, mammals and even humans, according to National Oceanic and Atmospheric Administration (NOAA). A less-threatening effect: Algae can make it appear as though waterways are polluted. In most cases, though, algae are harmless. They’re “simple plants” that live in rivers, lakes, ponds, oceans and moist soil, says the Michigan Department of Environment, Great Lakes and Energy. Woman Scooping Green Spirulina Powder into Blender to Make Smoothie and Enjoy the Benefits of Algae

The benefits of algae 

Now, a new study promotes algae as a sustainable food source. The study, published in January 2023 in the research journal Frontiers in Nutrition, underscores the value of both macro forms of algae (such as seaweed) and micro forms of algae as a global source of food. “Current agricultural and food production practices are facing extreme stress, posed by climate change and an ever-increasing human population. The pressure to feed nearly 8 billion people while maintaining a minimal impact on the environment has prompted a movement toward new, more sustainable food sources,” says the study. The study notes several nutritional benefits of algae:
  • Proteins
  • Lipids
  • Carbohydrates
  • Vitamins
  • Minerals
  • Fatty acids
According to the study, the potent combination of protein, lipids, fatty acids and vitamins “make algae an ideal candidate for expansion into the human diet.” The study notes that while foods with carbs are in abundance around the world, foods with healthy amounts of proteins and lipids are more scarce. Algae are a source of all three. Some kinds of algae contain protein levels of 40% to 60% and lipid levels of 20% to 50%, both of which surpass some other sources of protein. Lipids include fats, oils and vitamins. “Although algae have yet to be fully domesticated as food sources,” the study says, “a variety of cultivation and breeding tools exist that can be built upon to allow for the increased productivity and enhanced nutritional and organoleptic qualities [sensory properties] that will be required to bring algae to mainstream utilization.”

How to add algae to your diet

Even though algae are not yet “fully domesticated” as food sources, they can be incorporated into our diets. Here are four ways to add algae as a food source.

Spirulina

This is a blue-green algae that’s chock-full of protein, vitamins, minerals, carotenoids and antioxidants, according to the Icahn School of Medicine at Mount Sinai. Spirulina can be found in the form of pills, powders or flakes.

Kelp

This is a large brown seaweed that’s packed with protein, calcium, potassium, magnesium, iron and zinc. Kelp can be consumed raw or cooked, as a powder or in supplements.

Nori

This dark green algae, a dry seaweed commonly found in Asian cuisine, contains loads of protein, vitamins, calcium, iron, magnesium, potassium and zinc. Frequently used to wrap sushi rolls, nori also is a popular seasoning and snack.

Chlorella

This green algae boasts an abundance of protein, amino acids, antioxidants, vitamins and minerals. Chlorella is consumed in powder form. “Algae possess several key features that set them apart from conventional crops in terms of sustainability and production of high-value macronutrients,” says the Frontiers in Nutrition study.

The future of algae as a food source

Despite the many benefits, the study’s authors stress that algae’s widespread adoption as an alternative food source “remains a significant challenge.” “This will mainly depend on different marketing strategies to inform the public of the health benefits these organisms can provide, as well as using breeding and genetic modifications to increase yield and improve the flavor of algae,” says the study. “The number of products that can be produced from algae are as diverse as the organisms themselves, which allows algae to be cultivated for these other products while genetically modified algae are debated as a new food source,” the study adds. “In either case, algae clearly have the capacity to contribute to the production of healthier and more sustainable food products in the near future.”[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_text_separator title="Featured Products" border_width="2"][vc_row_inner equal_height="yes" content_placement="middle" gap="35"][vc_column_inner width="1/3"][vc_single_image image="165973" img_size="full" alignment="center" onclick="custom_link" img_link_target="_blank" css=".vc_custom_1680736052569{padding-right: 7% !important;padding-left: 7% !important;}" link="https://www.vitacost.com/12-tides-organic-puffed-kelp-chips"][/vc_column_inner][vc_column_inner width="1/3"][vc_single_image image="165975" img_size="full" alignment="center" onclick="custom_link" img_link_target="_blank" css=".vc_custom_1680736069372{padding-right: 7% !important;padding-left: 7% !important;}" link="https://www.vitacost.com/zint-organic-spirulina-powder"][/vc_column_inner][vc_column_inner width="1/3"][vc_single_image image="165974" img_size="full" alignment="center" onclick="custom_link" img_link_target="_blank" css=".vc_custom_1680736087678{padding-right: 7% !important;padding-left: 7% !important;}" link="https://www.vitacost.com/natures-answer-chlorophyll-gummies"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]

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