• An excellent soruce of iodine.
  • Provides awide spectrum of minerals including calcium copper iron, magnesium, and potassium,
  • Some types are rich in the b vitamins, vitamin C, and beta carotene.
  • Some are a good source of protein


  • Some are very high in sodium.

There are more than 2,500 varieties of seaweed, wihich include everything from the algae that forms on ponds to kelp and other marine plants, In general, seaweed is classified according to its color--brown, red, green, and blue-green,

Seaweeds are found in the diets of toher cultures. for example, laver, a red algae called nori by the Japanese, is used by the Irish and Welsh to make flat cakes, The Scots use a seaweed called dulse to make soup. Irish moss, a red algae that is a major  source of carrageenan, is used in the industrialized world as thickening agent in such products as salad dressings.

SEAWEED SEASONING :   Drid sheets or strips of seaweed, or nori, impart a distinctive salty flavor due to their high sodium content, sold at Asian groceries and health-food stores, nori is used to season salads, soups and noodles and is soaked to use as wrappers for rie cakes and sushi.