Talk:Laverbread

Merge proposal

Merge Laver (seaweed) and Laverbread . Closely related articles, combining them would produce a more rounded article. GameKeeper (talk) 18:14, 20 March 2008 (UTC)

Capitals

Looking at the Welsh Wikipedia, it does not appear that general nouns are always capitalized. Recommend decapitalizing "Bara Lafwr" and "Bara Lawr". Wakablogger2 (talk) 18:55, 2 December 2009 (UTC)

Cockles?

According to cockles, the word "cockles" is a Scottish dessert, so it isn't clear what this word means here. Wakablogger2 (talk) 18:57, 2 December 2009 (UTC)

Merge nori into this?

The following discussion is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

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I've closed this, as it has had no support in the last four years. Moonraker12 (talk) 13:47, 14 January 2015 (UTC)

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Unless I'm misunderstanding, there is an article (nori), which covers laver's use in Japanese cuisine, under a different name. If nori and laver are indeed the same thing (are they?), they should be covered in one article, with prominent mention of all the names of course. To give a similar example, we do not have separate articles for daikon and mooli covering their use in East and South Asian cuisine separately, since the same food is meant by both words. Somehow I suspect that as part of Wikipedia's widespread problem of articles being edited and patrolled by people with particular interests in a topic (Japanese cuisine here) rather than by those who take a step back and look at subjects as a whole, there will be some aversion to this merge. But unless nori and laver are actually different things, their articles should be merged. Beorhtwulf (talk) 22:15, 27 February 2011 (UTC)

Laver and Nori are the same genus but different species - probably since the species are geographically limited. So what the Japanese call nori would be called laver if it grew in the sea off Wales & v.v. Both these articles mainly cover the use as a food - history and preparation - and so there would be no advantage to merging them. The article daikon is poorly written, probably because the contributors know it mostly through Japanese cuisine. There is only one line about its use in Pakistani cuisine. QuentinUK (talk) 23:59, 19 July 2011 (UTC)

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I'm closing this, as there is no support for it. In any case, just because they have the same basic ingredient doesn't make them the same thing. We wouldn't merge Pasta and Bread on that basis and we probably shouldn't here, either. Moonraker12 (talk) 13:47, 14 January 2015 (UTC)

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

Rename as laverbread?

The article is about laverbread, so it makes sense that it should be named as that. SilkTork (talk) 18:37, 26 December 2018 (UTC)

"Ulva lactuca, a green alga, also known as sea lettuce, is occasionally eaten as green laver, which is regarded as inferior to the purple laver.<ref>{{cite web |url=http://www.bbc.co.uk/nature/blueplanet/factfiles/plants/sea_lettuce_bg.shtml |title=Fact files: Sea lettuce |website=[[The Blue Planet]] |publisher=[[BBC]] |accessdate=2008-08-10 |deadurl=yes |archiveurl=https://web.archive.org/web/20110220053408/http://www.bbc.co.uk/nature/blueplanet/factfiles/plants/sea_lettuce_bg.shtml |archivedate=February 20, 2011 }}</ref>" This is not the same plant that is used in laverbread. This is green laver.

I think that people are putting together different edible seaweeds and classing them all as laverbread. SilkTork (talk) 18:49, 26 December 2018 (UTC)

"it is known as zicai (Chinese: 紫菜; pinyin: Zǐcài) in China, nori (海苔) in Japan, and gim (김) in Korea. It is also cultivated in Kobe, Japan and used to make a meat pancake, a local speciality." These products are made from different seaweeds. SilkTork (talk) 18:58, 26 December 2018 (UTC)

Information box

Extended content

Seaweed, laver, raw Nutritional value per 100 g (3.5 oz) Energy 146 kJ (35 kcal) Carbohydrates 5.11 g Sugars 0.49 g Dietary fiber 0.3 g Fat 0.28 g Protein 5.81 g Vitamins Quantity %DV† Vitamin A equiv. beta-Carotene 29% 260 μg 29% 3121 μg Thiamine (B1) 8% 0.098 mg Riboflavin (B2) 34% 0.446 mg Niacin (B3) 9% 1.47 mg Pantothenic acid (B5) 10% 0.521 mg Vitamin B6 9% 0.159 mg Folate (B9) 37% 146 μg Vitamin C 43% 39 mg Vitamin E 7% 1 mg Vitamin K 3% 4 μg Minerals Quantity %DV† Calcium 5% 70 mg Iron 10% 1.8 mg Manganese 43% 0.988 mg Phosphorus 5% 58 mg Potassium 12% 356 mg Sodium 2% 48 mg Zinc 10% 1.05 mg Link to USDA Database entry †Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

I've moved this nutritional information box here as it takes up a lot of space in a small article. How important is this information - and can someone translate / summarise it into meaningful information for the general reader? SilkTork (talk) 19:25, 26 December 2018 (UTC)

Laverbread food

Laverbread food has been merged into Laverbread. SilkTork (talk) 19:49, 26 December 2018 (UTC)