Nutritional Value of Edible Seaweeds

Overview

Journal Nutr Rev

Publisher Oxford University Press

Specialty Nutritional Sciences

Date 2008 Feb 2

PMID 18236692

Citations 157

Authors

Paul MacArtain

Christopher I R Gill

Mariel Brooks

Ross Campbell

Ian R Rowland

Affiliations

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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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