Seaweed Food Values

Abstract

The nutritional compositions of 34 edible seaweed products of the Laminaria sp., Undaria pinnatifida, Hizikia fusiforme, and Porphyra sp. varieties were analyzed.

This study determined amino acid and fatty acid (FA) distributions and contents of protein, fat, and total fiber of these seaweed varieties. In general, the marine macroalgea varieties tested demonstrated low lipid contests with 2.3 +/- 1.6 g / 100g semi-dry sample weight (sw) and proved to be a rich source of dietary fiber (46.2+/- 8 g./100 gsw). The pure protein content of seaweed products varied widely (26.6 +/- 6.3g / gsw) in red algae varieties and 12.9 +/-6.2g /100 gsw in brown algae varieties). All essential amino acids were detected in the seaweed species tested and red algae species featured uniquely high concentrations of taurine when compared to brown algae varieties. Interestingly, the FA distribution of seaweed products showed high levels of n-3 FA and demonstrated a nutritionally idea n-6/n-3 FA ration. The predominant FA in various seaweed products was eicosapentaenoic acid (CO20:5, n-3) which was at concentrations as high as 50"% of total FA content.

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