Laver is a type of alga local to the British isles. Green or red, this type of sea green is particularly rich in iodine and iron.
Nori is commonly used in sushi.
It is rich in iodine, iron, protein, vitamin C, vitamin A, potassium, magnesium, and riboflavin.It has twice as much Vitamin C as oranges, packed with beta-carotene like carrots, rich in calcium for your bones, iodine and iron for thyroid, and are great in making sushi.
Dulse is very nutritious, with around 10 to 20 percent protein and many vitamins and mineral including iron, magnesium, and beta-carotene.As well as its health benefits, it is used in skin care and cosmetics. Dulse grows widely along the shorelines of the North Atlantic. It has been harvested as a source of food for thousands of years, and continues to be popular in Northern Ireland, Iceland, and parts of Canada. In addition to being eaten plain as a food source, dulse seaweed and other algae are processed for inclusion in various packaged foods, typically as a thickener or stretcher.
Carrageen is rich in retinol and minerals and is used to thicken foods. It is the vegetarian equivalent of gelatine.
Known also under the common name Irish moss, or carrageen moss (Irish carraigín, “little rock”), is a species of red alga which grows abundantly along the rocky parts of the Atlantic coast of Europe and North America. The principal constituent of Irish moss is a mucilaginous body, made of the polysaccharide carrageenan of which it contains about 55%; the plant also has nearly 10% of protein and about 15% of mineral matter, and is rich in iodine and sulfur. When softened in water it has a sea-like odour, and because of the abundant cell wall polysaccharides it will form a jelly when boiled, containing from 20 to 100 times its weight of water.
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- 6 – Seaweeds: Microalgae and Chlorella
