There is nothing better than knowing that every day we contribute to people eating healthier and enjoying themselves in the process. Here are a few health facts about sushi and other Japanese foods for your consumption:
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.
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 large amount of Vitamin A, ten kinds of B, C, Niacin and Iodine. NORI is an excellent digestive aid.
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 ultaviolet radiation in killing bacteria.
GARI - the pickled ginger, is a noted actibacterigen.
used to prepare the rice has antiseptic properties and can lower cholesterol.
Sushi fish are very rich in protein and minerals, especially calcium, phosphorus and iron. Oily fishes are the best source for Omega-3 factors, one of the most valuable nutritional qualities that fish contain. 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.
A delicate blend of tender young leaves gives this tea a subtle flavor of the Orient. The pleasantly light fragrance and refreshing simplicity make Green Tea a time honored favorite. Not only that but Green Tea has many homeopathic benefits. It reduces incidence of cancer, reduces tumors, reduces mutations, reduces oxidation by active oxygen, lowers blood cholesterol, inhibits increase of blood pressure, inhibits increase of blood sugar, kills bacteria, kills influenza virus, fights carcinogenic bacteria, and prevents halitosis
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