Edited by Ho Dinh Hai Long An - Vietnam Updated: 04/11/2015
1- Introduction to Seaweeds
1.1- Overview Seaweed refers to several species of macroscopic, multicellular, marinealgae that live near the seabed (benthic). The term includes some members of the red, brown, and green algae. Seaweeds can also be classified by use (as food, medicine, fertilizer, filtration, industrial, etc.). The study of seaweed is known as phycology. Edible seaweeds are Macro algae that can be eaten and used in the preparation of food. It typically contains high amounts of fiber and they contain a complete protein. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Edible seaweeds are also harvested or cultivated for the extraction of alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Edible seaweeds are also called as Sea vegetables. Sea vegetables are seaweeds used as vegetables. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while some others can have a laxative and electrolyte-balancing effect. The dish often served in western Chinese restaurants as 'Crispy Seaweed' is not seaweed but cabbage that has been dried and then fried.
+ Taxonomy A seaweed may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. As these three groups do not have a common multicellular ancestor, the seaweeds are a polyphyletic group. In addition, some tuft-forming bluegreen algae (Cyanobacteria) are sometimes considered to be seaweeds - "seaweed" is a colloquial term and lacks a formal definition. Common edible seaweeds Common edible seaweeds include: 1- Arame (Eisenia bicyclis) 2- Badderlocks (Alaria esculenta) 3- Bladderwrack (Fucus vesiculosus) 4- Carola (various species of Callophyllis) 5- Carrageen moss (Mastocarpus stellatus) 6- Channelled wrack (Pelvetia canaliculata) 7- Chlorella (Chlorella sp.) 8- Cochayuyo (Durvillaea antarctica) 9- Dulse (Palmaria palmata) 10- Ecklonia cava (Ecklonia cava) 11- Eucheuma - Eucheuma spinosum - Eucheuma cottonii 12- Gutweed (Enteromorpha intestinalis) 13- Gelidiella (Gelidiella acerosa) 14- Gracilaria - Gracilaria edulis - Gracilaria corticata 15- Hijiki or Hiziki (Sargassum fusiforme) 16- Hypnea order Gigartinales 17- Irish moss (Chondrus crispus) 18- Kombu (Saccharina japonica) 19- Laver (Porphyra laciniata/Porphyra umbilicalis) 20- Limu Kala (Sargassum echinocarpum) 21- Mozuku (Cladosiphon okamuranus) 22- Nori (Porphyra) 23- Oarweed (Laminaria digitata) 24- Ogonori (Gracilaria) 25- Sugar kelp (Saccharina latissima) 26- Sea grapes or green caviar (Caulerpa lentillifera) 27- Sargassum - Sargassum cinetum - Sargassum vulgare - Sargassum swartzii - Sargassum myriocysum 28- Sea lettuce (various species of the genusUlva) 29- Spiral wrack (Fucus spiralis) 30- Thongweed (Himanthalia elongata) 31- Wakame (Undaria pinnatifida) & Hiromi (Undaria undarioides) Source: Edible seaweed - From Wikipedia, the free encyclopedia
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