About Laverbread: Laver is an edible, littoral alga (seaweed). In Wales, laver is used for making laverbread, a traditional Welsh dish. Laver as food is also commonly found around the west coast of Great Britain and east coast of Ireland along the Irish Sea, where it is also known as slake. It is smooth in texture and forms delicate, sheetlike thalli, often clinging to rocks. The principal variety is purple laver (Porphyra umbilicalis). Purple laver is classified as a red alga, tends to be a brownish colour, but boils down to a dark green pulp when prepared. It is unusual amongst seaweeds because the fronds are only one cell thick. Laver has a high content of dietary minerals, particularly iodine and iron. The high iodine content gives the seaweed a distinctive flavour in common with olives and oysters.
Nutritional Value: Laver is highly nutritious because of its high proportions of protein, iron, and especially iodine. It also contains high levels of vitamins B2, A, D and C.
Laver around the world: Porphyra is also consumed in East Asia, where it is known as zicai in China, nori in Japan, and gim in Korea.
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