Use home-made stock and plain seaweed

Natalie Goh
Natalie Goh

Carrot is a good source of beta- carotene, a phytochemical abundantly found in yellow- orange fruit, as well as green leafy and orange vegetables.

Beta-carotene is converted into vitamin A in the body.

Ginger is a common ingredient used in cooking to give special flavour to dishes.

In the traditional Chinese medicine context, ginger is used to help alleviate mild symptoms of nausea and "wind".

Nori seaweed contains trace minerals like iodine, which is also found in other food like kelp, dairy products and fortified cereals.

Iodine is needed by the body to make thyroid hormones which regulate our body's metabolic activity.

  • Natalie Goh

  • Chief dietitian, Mount Elizabeth Novena Hospital


    Per serving

    Energy: 50kcal

    Fat: 1.5g

    Dietary fibre: 2.5g

    Sodium: 955mg

However, we need only a small amount for normal functioning.

Nori seaweed may contain a high amount of sodium if salt is added during processing. Therefore, it is better to use the plain (unsalted) type.

This recipe can be made healthier (lower in sodium) by using:

  • Home-made stock (preferably without salt) instead of ready- made stock; and
  • Plain seaweed rather than Furi- kake, which is a salted condi- ment.

(Assuming the recipe serves six portions and uses six cups of ready-made vegetable stock and without furikake)

  • Nutrient analysis is estimated using the recipe analysis tool on the Health Promotion Board website.
A version of this article appeared in the print edition of The Straits Times on June 21, 2016, with the headline 'Use home-made stock and plain seaweed'. Print Edition | Subscribe