We can consider algae as authentic sea vegetables since they follow the same natural cycles as land plants with photosynthesis, but they offer a different nutritional value.
Algae are the oldest plants on the planet (they appeared 3 billion years ago) and they play a fundamental role because they produce most of the oxygen for the planet . There are thousands of species of algae, from very simple unicellular structures to more complex ones.
One way to classify them is through their color ; a key characteristic because it configures its essence. Algae can have different colors ( green, blue, red or brown ) depending on how deep they grow and are submerged. That depth will determine the amount of chlorophyll and other photosynthetic pigments that will shape its composition. And this, in turn, will have an impact on the nutritional value.
Algae nutrients
From a nutritional point of view, algae are low in calories , have a high concentration of proteins, dietary fiber, minerals and vitamins.
- The proteins of algae are rich in glycine, arginine, alanine and glutamic acid. Also, they contain essential amino acids being limited by lysine and cystine.
- The most prominent vitamins are vitamin A, B1, B12, C, D and E, riboflavin, niacin, pantothenic acid and folic acid.
- They are also high in minerals , 36% of the dry weight more or less. Macro minerals include sodium, calcium, potassium, chlorine, sulfur, and phosphorus. And in terms of micro elements, iodine, iron, zinc, copper, selenium, molybdenum, fluorine, manganese, boron, nickel and cobalt stand out.
- Algae have a low lipid content , about 1-5%. The proportion of essential fatty acids in algae is higher than in terrestrial plants. The content of eicosapentaenoic acid (EPA) and docosahexahenoic acid (DHA), from the omega 3 family, stands out .
- They provide enough fiber , and can vary from 36-60% of its dry matter. Especially soluble fiber compared to other terrestrial vegetables. Therefore, they are not a good source of available carbohydrates.
- Algae also contain bioactive compounds with a high antioxidant capacity such as caroteinodes and polyphenols that come from their natural pigments.
In addition to the nutritional and healthy benefits of algae, they have interesting technological characteristics for the food industry, improving products through their antioxidant, emulsifying and liquid and fat retention properties.
Benefits of algae
As we have seen, algae are a very concentrated source of nutrients and, therefore, can be very beneficial in:
- Regulate cholesterol levels .
- Improve intestinal transit .
- Interesting source of iron .
- Antioxidant action for inflammatory processes , states of fatigue, stressful situations or demanding sports practice.
- Increases the immune system .
- Source of vitamins and minerals for growth situations , sports, asthenias …
- Interesting source of calcium, phosphorus and magnesium to strengthen the bone and dental system .
- Protective role on mucous membranes of the stomach and intestine, helping digestion and greater feeling of satiety.
What you should know…
- From a nutritional point of view, algae are low in calories, have a high concentration of proteins, dietary fiber, minerals and vitamins.
- They also have interesting technological characteristics for the food industry, improving products with their antioxidant, emulsifying and liquid and fat retention properties.
