Nutritional composition of edible Hawaiian seaweeds View Full Text


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Article Info

DATE

2003-11

AUTHORS

Karla J. McDermid, Brooke Stuercke

ABSTRACT

Fresh seaweeds, both wild and cultivated,are commonly eaten as food in the HawaiianIslands. Before Western contact, limu (seaweed) was a regular part of thediet, and is thought to have contributedvitamins and essential mineral nutrientsnot found in other staple food items. Twenty-two species of edible Hawaiianmacroalgae (6 Chlorophyta, 4 Phaeophyta, 12Rhodophyta) were analyzed for protein,lipid, carbohydrate, ash, caloric, mineraland vitamin content. Halymeniaformosa and Porphyra vietnamensisranked highest in total protein contentamong the species analyzed. Most speciescontained less than 5% crude lipid,although two Dictyota species hadover 16% crude lipid based on dry weight. Soluble carbohydrates ranged from 4.5 to39.9% dry weight. Ash values ranged from22.4% to 64.2%. Dictyotasandvicensis and Monostromaoxyspermum had caloric content each over3000 cal g-1 ash-free dry weight. Allspecies contained measurable quantities of11 essential mineral elements. The majorityof Hawaiian seaweeds tested containedβ-carotene (vitamin A), and Enteromorpha flexuosa contained thehighest amount of vitamin C (3 mg g-1). More... »

PAGES

513-524

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1023/b:japh.0000004345.31686.7f

DOI

http://dx.doi.org/10.1023/b:japh.0000004345.31686.7f

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1008727768


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