Nutritional value of edible seaweeds

被引：5

作者：

MacArtain, Paul

Gill, Christopher I. R. ^{[2
]}

Brooks, Mariel ^{[1
]}

Campbell, Ross ^{[1
]}

Rowland, Ian R. ^{[2
]}

机构：

[1] CyberColloids Ltd, Strand Farm, Curabinny, County Cork, Ireland

[2] Univ Ulster, No Ireland Ctr Food & Hlth, Coleraine BT52 1SA, Londonderry, North Ireland

来源：

NUTRITION REVIEWS | 2007年 / 65卷 / 12期

关键词：

seaweed; nutrition; reference nutrient intake;

D O I：

10.1301/nr.2007.dec.535-543

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

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.

引用

页码：535 / 543

页数：9

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