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
收藏
页码：535 / 543
页数：9
相关论文
共 50 条
  • [31] Particulate organohalogens in edible brown seaweeds
    Leri, Alessandra C.
    Dunigan, Marisa R.
    Wenrich, Rosie L.
    Ravel, Bruce
    FOOD CHEMISTRY, 2019, 272 : 126 - 132
  • [32] EDIBLE SEAWEEDS OF FIJI - AN ETHNOBOTANICAL STUDY
    SOUTH, GR
    BOTANICA MARINA, 1993, 36 (04) : 335 - 349
  • [33] Chemical Composition and Nutritional Value of Different Seaweeds from the West Algerian Coast
    Oucif, Hanane
    Benaissa, Miloud
    Mehidi, Smail Ali
    Prego, Ricardo
    Aubourg, Santiago P.
    Abi-Ayad, Sidi-Mohammed El-Amine
    JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2020, 29 (01) : 90 - 104
  • [34] Chemical composition and nutritional value of Argentine commercial edible mushrooms
    Di Anibal, Carolina
    Farenzena, Sonia
    Susana Rodriguez, Maria
    Albertengo, Liliana
    JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY, 2015, 10 (02): : 155 - 164
  • [35] Secondary Metabolites in Edible Species: Looking beyond Nutritional Value
    Seca, Ana M. L.
    Trendafilova, Antoaneta
    FOODS, 2021, 10 (05)
  • [36] ISOLATION OF PROTOPLASTS FROM EDIBLE SEAWEEDS
    SAGA, N
    BOTANICAL MAGAZINE-TOKYO, 1984, 97 (1047): : 423 - 427
  • [37] Antioxidant compounds in edible brown seaweeds
    Rodriguez-Bernaldo de Quiros, A.
    Frecha-Ferreiro, S.
    Vidal-Perez, A. M.
    Lopez-Hernandez, J.
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2010, 231 (03) : 495 - 498
  • [38] Mineral content of edible marine seaweeds
    Rupérez, P
    FOOD CHEMISTRY, 2002, 79 (01) : 23 - 26
  • [39] NUTRITIONAL-VALUE OF SOME EDIBLE LEAVES USED IN MOZAMBIQUE
    OLIVEIRA, JS
    DECARVALHO, MF
    ECONOMIC BOTANY, 1975, 29 (03) : 255 - 263
  • [40] Chemical composition and nutritional value of Argentine commercial edible mushrooms
    Carolina Di Anibal
    Sonia Farenzena
    María Susana Rodríguez
    Liliana Albertengo
    Journal für Verbraucherschutz und Lebensmittelsicherheit, 2015, 10 : 155 - 164
12345