Seaweed has been a dependable source of food in China, Japan and Korea for hundreds of years. More recently, it has been introduced to other parts of the world along with the migration of people from these countries. The consumption of seaweed may seem unusual if it is something you've never encountered. However, the nutritional value, as well as the fact that it is a trusted food source in many parts of the world, may change your mind and persuade you to try it.
Protein
The Department of Biology at the Chinese University of Hong Kong performed a nutritional evaluation of certain edible seaweeds and discovered that they contain adequate levels of all the essential amino acids. The researchers showed that these types of seaweed are a complete protein, unlike most edible land plants. They state that the protein levels in the red seaweed studied are higher than that in the green seaweed, but all types studied are sources of sufficient protein.
Fat
The fat content of seaweed is primarily composed of unsaturated fatty acids, which make it a healthy food choice. In addition, seaweed contains a functional balance of two essential fatty acids: omega-3 and omega-6. It is important to eat foods that contain these two essential fatty acids, as the body cannot produce them on its own.
Fiber
The analysis performed at the Chinese University of Hong Kong found that seaweed is a good source of dietary fiber. The dried seaweed samples studied contained 50 to 55 percent dietary fiber. The chemical makeup of the fiber in seaweed differs from that in land plants, and may have different affects on the human digestive system and body. More research is in progress to determine if the dietary fiber in seaweed contains antioxidant properties.
Minerals
The Spanish National Research Council studied the mineral content of various brown and red edible seaweed samples. It found that the samples contained higher levels of macrominerals, as well as trace minerals, than most land plants used as food sources. Seaweed contains adequate levels of calcium, potassium, magnesium and sodium. It is also a good source of iron, zinc, manganese and copper.
References
- Food and Agriculture Organization of the United Nations: Seaweeds Used as Human Food
- The Chinese University of Hong Kong: Nutritional Evaluation of Some Subtropical Red and Green Seaweeds: Part I --- Proximate Composition, Amino Acid Profiles and Some Physico-chemical Properties
- University of Santiago de Compostela: Fatty Acids, Total Lipid, Protein and Ash Contents of Processed Edible Seaweeds
- Spanish National Research Center: Mineral Content of Edible Marine Seaweeds
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