1.8%
35 kcal
35 kcal
Energy
0.4%
0.3 g
0.3 g
Fat
0.3%
0.1 g
0.1 g
Saturates
0.5%
0.5 g
0.5 g
Sugar
2%
0.1 g
0.1 g
Salt
43%
7%
50%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 35 (146 kJ) | |
| from Carbohydrate | 20 (86 kJ) | |
| from Fat | 3 (11 kJ) | |
| from Protein | 23 (97 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 5.1 g | |
| Dietary Fiber | 0.3 g | |
| Starch | ~ | |
| Sugars | 0.5 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 0.3 g | |
| Saturated Fat | 0.1 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 0.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 3.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 50.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 3.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.0 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 8.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 8.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 9.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.1 g | |
| Linoleic Acid | 4.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 1.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 9.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 80.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | 0.0 g | |
| Omega-3 Fatty Acids | 1.0 mg | |
| Omega-6 Fatty Acids | 4.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 5.8 g | |
| Essential Aminos | ||
| Histidine | 140.0 mg | |
| Isoleucine | 259.0 mg | |
| Leucine | 501.0 mg | |
| Lysine | 222.0 mg | |
| Methionine | 145.0 mg | |
| Phenylalanine | 273.0 mg | |
| Threonine | 232.0 mg | |
| Tryptophan | 43.0 mg | |
| Valine | 402.0 mg | |
| Non-essential Aminos | ||
| Alanine | 651.0 mg | |
| Arginine | 285.0 mg | |
| Aspartic Acid | 567.0 mg | |
| Cystine | 100.0 mg | |
| Glutamic Acid | 547.0 mg | |
| Glycine | 363.0 mg | |
| Proline | 251.0 mg | |
| Serine | 299.0 mg | |
| Tyrosine | 254.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 85.0 g |
| Ash | 3.8 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | 10.4 mg | |
| Vitamin A | 5,202 IU | |
| Vitamin B1 (thiamine) | 0.1 mg | |
| Vitamin B2 (riboflavin) | 0.4 mg | |
| Vitamin B3 (niacin) | 1.5 mg | |
| Vitamin B5 (pantothenic acid) | 0.5 mg | |
| Vitamin B6 (pyridoxine) | 0.2 mg | |
| Vitamin B9 (folate) | 146 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 39.0 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 1 IU | |
| Vitamin K | 4 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 70.0 mg | |
| Copper | 0.3 mg | |
| Fluoride | ~ | |
| Iron | 1.8 mg | |
| Magnesium | 2.0 mg | |
| Manganese | 1.0 mg | |
| Phosphorus | 58.0 mg | |
| Potassium | 356.0 mg | |
| Sodium | 48.0 mg | |
| Zinc | 1.1 mg | |
About Purple Laver
Porphyra is a cold water seaweed that grows in cold shallow sea water. More specifically, it is a foliose red algal genus of laver, comprising approximately 70 species. It grows in the intertidal zone, typically between the upper intertidal zone and the splash zone in cold waters of temperate oceans. In East Asia, it is used to produce the sea vegetable products nori (in Japan) and gim (in Korea). There are considered to be 60 to 70 species of Porphyra worldwide and seven in the British Isles.