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Nutritional value of edible seaweeds

MacArtain, Paul, Gill, Chris, Brooks, Mariel, Campbell, Ross and Rowland, Ian R. (2007) Nutritional value of edible seaweeds. NUTRITION REVIEWS, 65 (12, Pa). pp. 535-543. [Journal article]

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DOI: 10.1301/nr.2007.dee.535-543


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.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute > Nutrition Innovation Centre for Food and Health (NICHE)
Biomedical Sciences Research Institute
ID Code:3739
Deposited By: Dr Chris Gill
Deposited On:17 Dec 2009 14:22
Last Modified:01 Nov 2011 12:37

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