Open AccessNutritional Value of Edible Seaweeds
Author(s) -
MacArtain Paul,
Gill Christopher I.R.,
Brooks Mariel,
Campbell Ross,
Rowland Ian R.
Publication year - 2007
Publication title -
nutrition reviews
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.958
H-Index - 150
eISSN - 1753-4887
pISSN - 0029-6643
DOI - 10.1111/j.1753-4887.2007.tb00278.x
Subject(s) - nutrient , dietary fiber , food science , vitamin , algae , biology , botany , ecology , biochemistry
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.