Nutritional benefits of Algae

| 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 vegetables on the planet (they appeared 3 billion years ago) and play a fundamental role because they produce the most oxygen for the planet. There are thousands of species of algae, from very simple single-celled 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 what depth 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 affect the nutritional value.

Nutrients from algae

From a nutritional point of view, algae are low calorie, have a high concentration of proteins, dietary fiber, minerals and vitamins.

• The protein of algae are rich in glycine, arginine, alanine and glutamic acid. Also, they contain essential amino acids being limited by lysine and cystine.
• The vitamins Most prominent 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 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 family of.
• 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.
• Seaweed also contains bioactive compounds 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 levels of cholesterol.
• Improve the intestinal transit.
• Interesting source of iron.
• Antioxidant action for inflammatory processes, states of fatigue, stressful situations or demanding sports practice.
• .
• Source of vitamins and minerals for situations of increase, sport, asthenias ...
• Interesting source of calcium, phosphorus and magnesium to reinforce the bone and dental system.
• Protective paper on mucous membranes of the stomach and intestine helping digestion and greater feeling of satiety.

• 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 the products with their antioxidant, emulsifying and liquid and fat retention properties.

Alessandra huerta Nutritionist and Naturopath