Nutritional Value of Edible Seaweeds

2008/06/28 by Paul MacArtain, Christopher I.R. Gill, Mariel Brooks +3 · 10 citations
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · #Seaweed-derived Bioactive Compounds #Protein Hydrolysis and Bioactive Peptides #Food Industry and Aquatic Biology

paper · doi:10.1111/j.1753-4887.2007.tb00278.x

Abstract

This article presents information on the nutritional aspects of seaweeds in terms of fiber, mineral content, fats and lipids, vitamin contents, and components that have a confirmed and investigated nutritional effect. The nutrient levels of seaweeds are also shown in comparison to currently applicable reference nutrient intakes or guideline daily amounts of nutrients and are contrasted with terrestrial foodstuffs with respect to selected nutrients. For the purpose of comparison, a sample serving size of 8 g dry weight of seaweed is used to illustrate the potential contribution of seaweeds to the diet.

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