Nutritional Benefits of Sushi

The nutritional benefits of sushi is a topic that has long been discussed and one that is often in the minds of sushi lovers. This is also something to think about those who consider sushi as an alternative source of food to include in their diet for better health, or perhaps to compensate for the adverse effects of eating a normal western diet, which is often high in unhealthy fats, red meat, processed foods and calories.

Perhaps the best way to do this is to adopt the definition of the most common ingredients used in making sushi and dissect them one by one. break them and try to find out whether they really are or not healthy for you.


Rice is a good source of protein and carbohydrates and slowly breaks down, releasing energy slowly. It is also free of gluten which is very low in saturated fat, cholesterol and has no sodium, and has a high content of thiamine (vitamin B1).


Nori is very rich in vitamins and minerals. Especially iodine but also includes A, B1, B2, B6, niacin, and C to the ground and plants, seaweed has a 10-20 times greater part of these necessary vitamins. Nori is also known to help limit the formation of cholesterol deposits in blood vessels and has a high protein content (up to 50% of the dry weight). It is also a good source of glutamic acid and amino acid neurotransmitter that is important for learning and memory.


It has long been believed that ginger provides a very useful therapeutic benefits help digestion, prevent skin cancer, eliminate nausea.

In fact, Chinese ginger prescribed as a remedy for digestive problems more than 3000 years. And for centuries, Ayurvedic tradition in Tibet and India have used ginger to treat inflammatory diseases of the joints, including arthritis and rheumatism.

Ginger is used for the treatment of thousands of years, cultures around the world. This is one of the few products that have stood the test of time and one that is still used to treat the same conditions used for the treatment of centuries or even thousands of years ago.

The difference between then and now is that now science and medicine began to support the fact that some crops are already known to hundreds or even thousands of years. This ginger is really close to a cure all super root that we can ever discover.


Vegetables are rich in vitamins, minerals and fiber. In populations, which consume large amounts of fruits and vegetables have lower incidents of cancer.

Cucumbers, avocados and carrots are usually cut and used materials. If they cook at all, they usually only pale. Spinach, if used, are usually blanched.

All this means that the vegetables used in sushi preserve as much of vitamins and minerals can be as possible, because they are not cooked to death before use.

In general, the sushi seems to be a very healthy food as long as you stay away from the confluence of the sushi, which includes deep-fried, you can use soy sauce with low sodium content, you can avoid or reduce high cholesterol seafood, as well as avoid condiments such as mayonnaise.

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