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Edible Seaweeds of the World
Leonel Pereira
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eBook - PDF
Edible Seaweeds of the World
Leonel Pereira
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About This Book
Seaweed is used in many countries for very different purposes - directly as food, especially in sushi, as a source of phycocolloids, extraction of compounds with antiviral, antibacterial or antitumor activity and as biofertilizers. About four million tons of seaweed are harvested annually worldwide. Of the various species known, less than 20 accoun
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Introduction
17
Saccharina
latissima
0.04
0.05
0.21
0.0003
0.35
1.6
Saá
2002
Undaria
pinnatifida
0.04–
0.22
0.17–
0.30
0.23–
1.4
2.56
-
0.18
-
0.0036
5.29
1.4–
2.5
0.479
García
et
al.
1993,
Saá
2002
Kolb
et
al.
2004
Quirós
et
al.
2004
Rhodophyta
(Red
seaweed)
Chondrus
crispus
-
-
-
-
-
-
-
0.6–4*
10–13*
-
-
Morrissey
et
al.
2001
Rupérez
2002
Gracilaria
spp.
-
-
-
-
-
-
-
-
16–149**
-
-
Tsuchiya
1950
Palmaria
palmata
1.59
0.073–1.56
0.51–1.91
1.89
-
8.99
-
0.009
6.34–34.5
2.2–
13.9
0.267
Morrissey
et
al.
2001
Saá
2002,
Quirós
et
al.
2004
Porphyra
umbilicalis
3.65
0.144
0.36
-
-
-
-
0.029
4.214
-
0.363
García
et
al.
1993,
Saá
2002
Quirós
et
al.
2004
Porphyra
yezoensis
16000***
0.129
0.382
11.0
-
-
-
0.052
-
-
-
Noda
1993,
Watanabe
et
al.
2000
*
expressed
as
ppm
;
**
expressed
as
mg%
;
***
expressed
as
I.U.