• Robert Diaz, HN

Still the Magic of Red Algae

As you may already know that I am always seeking to find the facts around botanicals and alternative forms of supplements. In my podcast episode 10 we touched on seaweeds, primarily the red types and the value of their nutrition. This is a hot topic in the plant based community and is ever growing. I have some really great data I would like to share on the specific seaweed known as gracilaria the most common species of seamoss spoken of and used in the USA and Caribbean. I also always make it a point to know the species of the seaweeds you consume and origin as no two species share the same bio-chemical makeup and always must be sourced from reliable suppliers.

In this reference: Nutritional composition of edible seaweed Gracilaria changgi by: School of Industrial Technology in Malaysia, we learn the true nutritional data analysis of this often spoken of seaweed we call gracilaria.

As Abstract: Gracilaria changgi, an edible seaweed was analyzed to determine its proximate chemical composition, mineral elements, vitamin

C, b-carotene, free fatty acid and amino acid contents. G. changgi showed vitamin A activity of 865 mg rectinol equivalents/100 g

sample. It contained a higher composition of unsaturated fatty acids (74%), mainly the omega fatty acids and 26% of saturated

fatty acids (mainly palmitic acid) and also relatively high levels of calcium and iron. Major amino acid components are glycine,

arginine, alanine and glutamic acid. Among the essential amino acids assayed, lysine with a chemical score of 53% appeared to be

the most limiting when compared with the essential amino acid pattern of egg protein. This study was conducted to create a

nutritional data for G. changgi in order to popularize its consumption and utilization in Malaysia. Comparisons to corresponding

nutrient values in several commonly consumed local vegetables were also made.

To read the full report follow the link below.

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