One potential alternative food source – both for humans and the animals we eat – is algae. Could the green stuff that appears on ponds and lakes after a particularly warm spell be the answer to...

2020年2月9日 · The most common edible algae, that are used to prepare food, are wakame, nori, hijiki, kelp, sea moss, spirulina, chlorella, agar-agar, bladder-wrack, sea-grapes, and many more. But in recent years these algae species have been used to produce real food and are exported to the other parts of the World.

2023年8月24日 · There are many different types of algae you can eat, each with its own unique set of characteristics and health properties. Here are four varieties to know about, and why they're supposedly so good for you.

2025年2月8日 · Free-floating microscopic green algae serve as food and oxygen sources for aquatic organisms. 32 They are nutritious natural products rich in essential amino acids, fiber, B vitamins, calcium, phosphorus, iron, pigments such as beta-carotene, xanthophylls, and chlorophyll, and other bioactive compounds. 33 They contain healthy fats, as well as ...

2023年3月4日 · Researchers are now looking for different ways of growing nutritious foods to replace the ones whose cultivation is no longer as sustainable. One of these is algae. Could algae become a staple...

2018年6月1日 · Experts say algae could be a possible solution. Unlike most crops, it doesn't require fresh water to flourish. That's a big deal. About 70% of the planet's available fresh water goes toward crops...

2024年6月25日 · Seaweed can contain antioxidants and beneficial nutrients, including iodine, tyrosine, vitamins, and minerals. It may support heart and gut health and improve your blood sugar balance. Seaweed or...

2024年5月23日 · As a sustainable food source, algae benefits include: High in nutrition: Algae are packed with essential nutrients , including proteins, vitamins, minerals and omega-3 fatty acids. For example, spirulina and chlorella are popular microalgae consumed as dietary supplements.

In the frame of the transition to plant-based diets, the use of algae as food ingredients has received considerable attention as a sustainable food source for human nutrition [1]. Compared to conventional plant- and animal-based sources, algae are highly productive and do not require arable/fertile land and do not need fresh water sources.

Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health.