a use for waste shells from oyster and mussel aquaculture.
The Japanese also like their nori fresh and there are some
specialised nori shops that sell gourmet material. Being
able to grow fresh nori in the Japanese off-season would
certainly be an advantage.
There is strong evidence that nori contains large amounts
of bio-available vitamin B12. This essential vitamin is only
produced by bacteria. Humans acquire vitamin B12 by
ingesting animals that have in turn ingested bacteria, or that
have bacteria in their guts such as ruminants. Vitamin B12
is also available through supplements, and it is produced by
STUDIES IN JAPAN HAVE
SHOWN THAT SUPPLEMENTING
A PLANT-BASED DIET WITH
NORI PREVENTS VITAMIN B12
DEFICIENCY
bacterial fermentation. It has long been thought that vitamin
B12 is not available in plants, algae or fungi, which means that
those who do not eat animal products need to take vitamin
B12 supplements.
The Japanese government food tables however list nori as
containing up to 58ug of vitamin B12 per 100g of dried nori.
This means that four grams of nori (one to two sheets) per
Onigiri (filled rice balls), wrapped in nori. Source: Wikicommons
day would be sufficient to meet vitamin B12 requirements
for vegans. Studies in Japan have shown that supplementing
a plant-based diet with nori prevents vitamin B12 deficiency,
although more research still needs to be carried out for
confirmation. Recent research has confirmed that Porphyra
species form symbiotic relationships with bacteria to produce
vitamin B12.
Nori culture could have potential as an environmentally
sustainable, nutritious and lucrative addition to the New
Zealand aquaculture industry.
Dr. Michael Morris taught Marine and Environmental Management
at Bay of Plenty Polytechnic. He is now a freelance scientist,
specialising in translating scientific papers from Japanese.
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