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Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. [1] They typically contain high amounts of fiber . [ 2 ] [ 3 ] They may belong to one of several groups of multicellular algae : the red algae , green algae , and brown algae . [ 2 ]
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Sea lettuce is eaten by a number of different sea animals, including manatees and the sea slugs known as sea hares.Many species of sea lettuce are a food source for humans in Scandinavia, Great Britain, Ireland, China, and Japan (where this food is known as aosa).
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Caulerpa lentillifera or sea grape is a species of ulvophyte green algae from coastal regions in the Asia-Pacific.This seaweed is one of the favored species of edible Caulerpa due to its soft and succulent texture.
Ahi limu poke: raw fish with limu. Limu, otherwise known as rimu, remu or ʻimu (from Proto-Austronesian *limut) [1] is a general Polynesian term for edible plants living underwater, such as seaweed, or plants living near water, like algae.
Gim (Korean: 김), also romanized as kim, [1] is a generic term for a group of edible seaweeds dried to be used as an ingredient in Korean cuisine, consisting of various species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata.
The marine red alga Porphyra has been cultivated extensively in many Asian countries as an edible seaweed used to wrap the rice and fish that compose the Japanese food sushi and the Korean food gimbap. In Japan, the annual production of Porphyra species is valued at 100 billion yen (US$1 billion). [11]
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