Nutritional value of edible seaweeds

Paul MacArtain, Chris Gill, Mariel Brooks, Ross Campbell, Ian R. Rowland

Research output: Contribution to journalArticlepeer-review

689 Citations (Scopus)


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.
Original languageEnglish
Pages (from-to)535-543
JournalNutrition Reviews
Issue number12, Pa
Publication statusPublished (in print/issue) - Dec 2007


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