Edible seaweed

Edible seaweed, often referred to as sea vegetables, is a type of algae suitable for consumption and culinary use. These seaweeds are rich in fiber and come from various groups of algae, including red, green, and brown varieties. Not only are they delicious, but they are also invaluable in the food industry due to their content of polysaccharides such as alginate, agar, and carrageenan, known for their gelling, water-retention, and emulsifying properties.

Most edible seaweeds are harvested from the ocean, while freshwater algae are generally toxic. Some marine algae may cause gastrointestinal discomfort or act as laxatives. In rare instances, consuming fish that have ingested toxic algae can result in ciguatera poisoning. Additionally, handling certain algae like Lyngbya majuscula can lead to skin irritation known as seaweed dermatitis, and some species, such as Desmarestia, can cause digestive issues due to their acidity.

Seaweed is a staple in coastal cuisines around the world, ranging from China, Japan, and Korea to Australia, New Zealand, and various parts of Europe. It is a nutritional powerhouse, rich in iodine, calcium, magnesium, and other essential nutrients. Some types of seaweed are even regarded as a potential vegan source of active Vitamin B12. In many Asian dishes, dried seaweed sheets like nori, zicai, and gim are popular for use in sushi, soups, and more.

Moreover, seaweed oil, or algae oil, is extracted from seaweed and is valued for its beneficial fatty acids, such as EPA and DHA. This oil is used not only in food production but also in biofuels, massage oils, soaps, and lotions. With its wide range of culinary and nutritional benefits, seaweed is a versatile and valuable ingredient in many cuisines and industries.