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Nutritional value of edible seaweeds

MacArtain, P., Gill, C. I. R., Brooks, M., Campbell, R. and Rowland, I. R. (2007) Nutritional value of edible seaweeds. Nutrition Reviews, 65 (12). pp. 535-543. ISSN 1753-4887

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To link to this item DOI: 10.1111/j.1753-4887.2007.tb00278.x

Abstract/Summary

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.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group
ID Code:28849
Publisher:Wiley

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