|
|
| Healthy Choice /
Nutritional Values |
|
|
JAPANESE RICE -
(short-grain white rice) Short-Grain White rice is characterized
by round, semitransparent grains, and is the main type
of rice used in Japanese cooking. It is high in complex
carbohydrates.
|
|
|
|
NORI -(roasted seaweed) these
are sheets of dried seaweed that have been roasted under
a heat lamp. It is a source of high-grade protein, calcium,
carotene, phosphorus, and iron. Also, they contain large
amount of Vitamin A, ten kinds of B, C, Niacin and Iodine.
Nori is used to wrap up rice, as in sushi and rice balls,
and also adds aroma to sushi Melange and is an excellent
digestive aid. |
|
|
| WASABI -
This unique Japanese spice grows naturally alongside clear
mountain streams, but today it is mainly cultivated. Wasabi,
the green horseradish, is rich in Vitamin C and is many
times more powerful than ultraviolet radiation in killing
bacteria, that’s why it prevents from tooth plaque.
|
|
|
GARI - (pickled ginger),
is a noted antibacterial. |
| RICE VINEGAR,
used to prepare the rice has antiseptic properties and can
lower cholesterol. |
|
|
|
FISH - fish are
very rich in protein and minerals, especially calcium, phosphorus
and iron. There are nine amino acids, which the body cannot
manufacture; we must get them from food. They are called
essential amino acids. Seafood contains all nine essential
amino acids; therefore, it is an excellent choice for meeting
our daily protein needs. An added advantage of seafood is
that its protein is highly digestible. The protein in seafood
is more readily broken down and absorbed than the protein
in meats and poultry. This advantage makes seafood an excellent
food choice for people of all ages. Fishes contain 17 to
25% protein with an average content of 19g/100g. Oily fishes
are the best source for Omega-3 factors, one of the most
valuable nutritional qualities that fish contain. Fish oils
may provide a protective effect in minimizing the development
of several chronic diseases and may have a therapeutic effect
in certain cases, for example, arthritis, arteriosclerosis
and vasospasm. Farm-raised fish are an excellent choice.
They are mostly grain-fed, a renewable resource, and toxins
are usually filtered out of their waters. Fish from cold
waters are also more likely to be disease and pollution-free. |
| GREEN TEA - A
delicate blend of tender young leaves gives this tea a subtle
flavour of the Orient. The pleasantly light fragrance and
refreshing simplicity make Green Tea a time honoured favourite.
Not only that, but Green Tea has many homeopathic benefits.
It reduces incidence of cancer, tumours, rmutations, oxidation,
lowers blood cholesterol, inhibits increase of blood pressure
and blood sugar, kills bacteria and influenza virus, fights
carcinogenic bacteria, and prevents halitosis. |
|
Additional
health facts about sushi:
If you're eating soy to help lower high cholesterol, make sure
you choose soy foods containing isoflavones-- such as tofu.
Edamame-whole cooked soybeans, salted in the pod and eaten
like roasted peanuts in the shell, taste delicious and are
also very nutritious, traditionally enjoyed with a Japanese
beer.
A typical set of sushi, 6-9 pieces, contains approximately
300 calories.
Pregnant women, very young children, older persons, or other
people with weak immune systems are advised in the US to eat
cooked fish rather than raw fish. Like cheese, raw fish contains
more micro organisms. If you have opportunity to eat fish raw,
you will gain the benefits of many trace minerals and vitamins |
|
|
|
|
|
|
|
