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Post by vintage1935 on Oct 11, 2011 1:15:18 GMT -5
Hello,
Does anyone know if nori seaweed has any fructose in it?
I seem to remember reading that it has mostly glucose and galactose sugars, but I do react to it (if eaten on its own.)
Thanks!
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Post by Tammy on Oct 11, 2011 10:02:13 GMT -5
Here is a good site to check the sugars nutritiondata.self.com/Unfortunately, they list several seaweeds, but not Nori. |
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Post by ukbill on Oct 12, 2011 20:14:18 GMT -5
Isn't Nori the stuff they use for wrapping Sushi in? IF so it might be a processing feature to perhaps add sugar to help it remain in a sheet form and stick to the rice. Only surmising I have no evidence.. however I think I have some in my cupboards to make home made sushi one day (never got round to it) so I might try some to see if I get a reaction or not.  |
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kim55
Junior Member
Posts: 77
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Post by kim55 on Oct 13, 2011 22:04:17 GMT -5
The nori I have in my pantry shows 0g of sugars in a 2.5g serving.
Of course that can mean that the sugar level is just so low they don't have to count it.
I buy it for my daughter to make sushi but the nori is one of my occasional "binge" foods--not sure why, I just like to munch on it. I haven't noticed any problems afterward (other than my daughter complaining because we've run out), but I can tolerate more sugar than some of you.
The brand I have is Yamamotoyama. It does show 1g protein and 1g carbohydrate per 2.5g serving. Is it possible your reaction is an allergy to the protein?
Also, most sushi does contain added sugar, and the fake crab they use in some of it does too.
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kim55
Junior Member
Posts: 77
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Post by kim55 on Oct 13, 2011 22:44:13 GMT -5
If you trust Wikipedia, nori is very similar to laver. According to Tammy's site, (raw) laver has a very low sugar content. According to Wikipedia, it is high in iodine. iron, and several vitamins.
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esmee
Full Member
gluten, lactose, fructose, histamine, and salicylate intolerant
Posts: 236
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Post by esmee on Jan 13, 2012 21:16:05 GMT -5
i seem to do fine with seaweed, but i think i am less sensitive than some folks on this forum.
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Post by tikitavi on Jan 14, 2012 5:07:49 GMT -5
It tastes sweet to me, so I avoid it. I seem to always get sick when I have it.
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Post by tikitavi on Mar 11, 2012 17:43:47 GMT -5
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Post by ukbill on Mar 11, 2012 21:11:45 GMT -5
0.8%?
That seems a high level to me.. is this the Fructose level in fresh wet seaweed as straight from the sea or in the dried pressed varieties?
I would expect the pressing and drying system would remove nearly all the Fructose from the seaweed in the processing, I assume this is how it is done?
Fructose being so very soluble.
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Post by colormist on Mar 12, 2012 8:26:31 GMT -5
I had some dried sea weed chips two days ago. I didn't have a reaction, but they tasted really, really fishy to me. I'm not a big fan of fishy tastes. My dogs, however, loved them and ate the rest of the chips.
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Post by dryope on Jul 4, 2013 21:33:39 GMT -5
Hey All-- I know this is an old thread, but I just wanted to update it in case others were trolling the forum for general info like I was. Nori is the same thing as laver, as was suggested above. It's not the same thing as general seaweed, though, since seaweed is a huge category. Nori has been ultra-processed (since ancient times -- the process for making it is similar to making paper, I hear) and I've always heard it has an almost nonexistent amount of sugar. Here's one source on it: nutritiondata.self.com/facts/vegetables-and-vegetable-products/2618/20.1g of sugars for 10 sheets. No breakdown on the sugars, but still --there's no way I could get through 10 sheets in a day without a struggle. That's the good news. The bad news is that it doesn't taste like much, but it's part of cultures that are getting used to Western snack foods, so these days it typically has a ton of gunk put on it -- MSG, oils from being roasted, flavorings, all that. You can find nori that's plain -- especially if it's intended to be used for sushi -- and you may be OK with the add-ons. (I've heard Japanese MSG is derived from wheat, so fellow celiacs should be careful, though.) It usually gets eaten along with rice, just plain (roll up the rice in it as you go, using chopsticks, or sprinkle it on top of the rice). It's it's good, it will be crisp; if it's not that great, it will be gummy. It is very, very fishy. It's a fantastic source of vitamins and minerals, so if you can eat it then it may be a good solution for topping off your RDAs. |
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