A taste of the sea: Comparing five edible seaweeds‎

Researchers at the Leibniz Center for Tropical Marine Research (ZMT) and the University of Bremen have studied the nutritional value of five edible seaweed species, including some lesser-known algae, and examined their potential for sustainable nutrition. The study, published in the journal Discover Food, shows that the analyzed species are rich in polyunsaturated fatty acids and have strong antioxidant properties as well as high protein and mineral contents.