Algae have the potential to supply more protein than the world’s soya crops
Naturally growing seaweed is a significant dietary component in many parts of the world.
Algae provide essential vitamins including A, B1, B2, B6, niacin, and C.
Algae is also rich in iodine, potassium, iron, magnesium, and calcium.
Microalgae such as Spirulina, Chlorella, and Dunaliella are sold as nutritional supplements.
Algae are national food favorites
Seaweed has featured extensively in the diets of coastal societies since pre-historic times. The Chinese consume 70 species of algae including Fat Choy; the Japanese, who brought sushi to the Western World, are partial to Nori and Aonori; the Chileans eat Cochayuyo; the Irish enjoy a red alga called Dulse; the Scots like Ulva, the sea lettuce, and badderlocks; Laver is used to make “laver bread” in Wales, where it is known as Bara Lawr; the Koreans enjoy 10 varieties of Gim; algae is also consumed along the west coast of North America, in Hawaii, and by the Maori of New Zealand.
Algae constitute a fast-growing portion of the dietary supplements market
Oils extracted from certain algae are rich in polyunsaturated fatty acids.
Some varieties of algae contain omega-3 fatty acids, such as Docosahexaenoic acid (DHA) and Eicosapentaenoic acid (EPA), known to reduce cholesterol and triglyceride levels.