GetWiki

{{short description|Algae that can be eaten and used for culinary purposes}}(File:Sapporo Ichiban, Catford, London (4073176136).jpg|thumb|A dish of pickled spicy seaweed)Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes.JOURNAL, Reynolds, Daman, Caminiti, Jeff, Edmundson, Scott J., Gao, Song, Wick, Macdonald, Huesemann, Michael, 2022-10-06, Seaweed proteins are nutritionally valuable components in the human diet,academic.oup.com/ajcn/article/116/4/855/6640420, The American Journal of Clinical Nutrition, en, 116, 4, 855–861, 10.1093/ajcn/nqac190, 35820048, 0002-9165, free, They typically contain high amounts of fiber.JOURNAL, Garcia-Vaquero, M, Hayes, M, 2016, Red and green macroalgae for fish and animal feed and human functional food development, Food Reviews International, 32, 15–45, 10.1080/87559129.2015.1041184, 82049384, 10197/12493, free, JOURNAL, K.H. Wong, Peter C.K. Cheung, Nutritional evaluation of some subtropical red and green seaweeds: Part I — proximate composition, amino acid profiles and some physico-chemical properties, Food Chemistry, 71, 4, 2000, 475–482, 10.1016/S0308-8146(00)00175-8, They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharidesJOURNAL, 2017-09-01, Polysaccharides from macroalgae: Recent advances, innovative technologies and challenges in extraction and purification, Food Research International, en, 99, Pt 3, 1011–1020, 10.1016/j.foodres.2016.11.016, 28865611, 0963-9969, Garcia-Vaquero, M, Rajauria, G, O’Doherty, J.V, Sweeney, T, 10197/8191, 10531419, free, such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives.Round F.E. 1962 The Biology of the Algae. Edward Arnold Ltd. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids.JOURNAL, 2017-09-01, Assessment of the functional properties of protein extracted from the brown seaweed Himanthalia elongata (Linnaeus) S. F. Gray, Food Research International, en, 99, Pt 3, 971–978, 10.1016/j.foodres.2016.06.023, 28865623, 0963-9969, Garcia-Vaquero, M, Lopez-Alonso, M, Hayes, M, 10197/8228, free, Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while others can have a laxative and electrolyte-balancing effect.Wiseman, John SAS Survival Handbook Most marine macroalgae are nontoxic in normal quantities, but members of the genus Lyngbya are potentially lethal.BOOK, Turner, Nancy J., von Aderkas, Patrick, The North American Guide to Common Poisonous Plants and Mushrooms, 2009, Timber Press, Portland, OR, 9780881929294, 115–6, en, 3: Poisonous Plants of Wild Areas, 747112294, Typically, poisoning is caused by eating fish which have fed on Lyngbya or on other fish which have done so; this is called ciguatera poisoning. Handling Lyngbya majuscula can also cause seaweed dermatitis.BOOK, James, William D., Berger, Timothy G., Andrews’ Diseases of the Skin: clinical Dermatology, Saunders Elsevier, 2006, 978-0-7216-2921-6, etal, Some species of Desmarestia are highly acidic, with vacuoles of sulfuric acid that can cause severe gastrointestinal disorders.

Distribution

Seaweeds are used extensively as food in coastal cuisines around the world, particularly in East Asia, Southeast Asia, and the Pacific Islands. Edible seaweeds are especially prominent in the cuisines of China, Japan, Korea, the Philippines, and Hawaii.JOURNAL, Zaneveld, Jacques S., The Utilization of Marine Algae in Tropical South and East Asia, Economic Botany, 1959, 13, 2, 89-131,www.jstor.org/stable/4288011, WEB,www.seaweed.ie/uses_general/humanfood.php, Seaweed as Human Food, Michael Guiry’s Seaweed Site, 2011-11-11, Seaweeds are also traditionally consumed in Indonesia, Malaysia, Singapore, Vietnam, Myanmar, and Sri Lanka, as well as in the islands of Micronesia, Melanesia, and Polynesia. The Māori people of New Zealand traditionally used a few species of red and green seaweed,WEB,www.kawhia.maori.nz/kai-recipes.html, Kai Recipe’s used by Kawhia Maori & Early Pioneers, Kawhia.maori.nz, 2011-11-11, Several species are also eaten by Indigenous Australians.JOURNAL, Thurstan, R. H., Brittain, Z., Jones, D. S., Cameron, E., Dearnaley, J., Bellgrove, A., 2018-01-23, Aboriginal uses of seaweeds in temperate Australia: an archival assessment, Journal of Applied Phycology, 30, 3, 1821–1832,ore.exeter.ac.uk/repository/handle/10871/31766, en, 10.1007/s10811-017-1384-z, 2018JAPco..30.1821T, 22620932, 0921-8971, 10871/31766, free, Seaweed is also consumed in many traditional European societies, in Iceland and western Norway, the Atlantic coast of France, northern and western Ireland, Wales and some coastal parts of South West England,WEB,www.bbc.co.uk/devon/discovering/taste/laver.shtml, Spotlight presenters in a lather over laver, BBC, 2005-05-25, 2011-11-11, as well as New Brunswick, Nova Scotia, and Newfoundland and Labrador. Cooking with seaweed flakes has become more and more popular in the western hemisphere.WEB, Famadillo - How to use seaweed flakes,famadillo.com/how-to-use-seaweed-flakes/, dead,web.archive.org/web/20230412174814/https://famadillo.com/how-to-use-seaweed-flakes/, 12 April 2023,

Nutrition and uses

File:Corn chips favoured and coloured with cultivated seaweed.jpg|thumb|Corn chips flavoured and coloured with green algae Ulva spp. farmed in NSW, Australia]]Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed. If seaweeds are compared to terrestrial plants, they have a higher proportion of essential fatty acids as eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids.JOURNAL, Seaweeds as a Functional Ingredient for a Healthy Diet, 2020, 10.3390/md18060301, free, Peñalver, Rocío, Lorenzo, José M., Ros, Gaspar, Amarowicz, Ryszard, Pateiro, Mirian, Nieto, Gema, Marine Drugs, 18, 6, 301, 32517092, 7345263, Seaweed contains high levels of iodine, tyrosine relative to other foods.WEB,lpi.oregonstate.edu/infocenter/minerals/iodine/index.html#food_source, Micronutrient Information Center: Iodine, Oregon State University: Linus Pauling Institute, 2011-11-11, 2014-04-23, It is also rich in calcium and magnesium.NEWS, Albay folk promote seaweed ‘pansit’,www.abs-cbnnews.com/nation/regions/04/08/08/albay-folk-promote-seaweed-pansit, ABS-CBN Regional Network Group, 2008-04-08, 2009-08-04, Seaweed is a possible vegan source of Vitamin B12.JOURNAL, Watanabe, Fumio, Yabuta, Yukinori, Bito, Tomohiro, Teng, Fei, 2014-05-05, Vitamin B12-Containing Plant Food Sources for Vegetarians, Nutrients, 6, 5, 1861–1873, 10.3390/nu6051861, 2072-6643, 4042564, 24803097, free, The vitamin is obtained from symbiotic bacteria.JOURNAL, Smith AG, Plants need their vitamins too, Current Opinion in Plant Biology, 10, 3, 266–75, 2019-09-21, 17434786, 10.1016/j.pbi.2007.04.009, However, the Academy of Nutrition and Dietetics considers seaweed to be an unreliable source of Vitamin B12 for human nutrition.JOURNAL, Melina V, Craig W, Levin S, Position of the Academy of Nutrition and Dietetics: Vegetarian Diets, J Acad Nutr Diet, 2016, 116, 12, 1970–80, 27886704, 10.1016/j.jand.2016.09.025, 4984228, Fermented foods (such as tempeh), nori, spirulina, chlorella algae, and unfortified nutritional yeast cannot be relied upon as adequate or practical sources of B-12.39,40 Vegans must regularly consume reliable sources—meaning B-12 fortified foods or B-12 containing supplements—or they could become deficient, as shown in case studies of vegan infants, children, and adults.,www.eatrightpro.org/~/media/eatrightpro%20files/practice/position%20and%20practice%20papers/position%20papers/vegetarian-diet.ashx, Seaweed are used in multiple cuisines:

• seaweed (Nori) wrapped sushi, maki
• seaweed in soup, stew, hot pot
• seaweed in salad
• seaweed snacks (eg. Tong Garden, Dae Chun Gim)
• seaweed in instant noodles (eg. Jongga, Four Seas, Nongshim)

Non-human feed:

• seaweed as food for livestockJOURNAL, 10.1016/j.anifeedsci.2015.09.018, Seaweeds for livestock diets: A review, 2016, Makkar, Harinder P.S., Tran, Gilles, Heuzé, Valérie, Giger-Reverdin, Sylvie, Lessire, Michel, Lebas, François, Ankers, Philippe, Animal Feed Science and Technology, 212, 1–17,
• seaweed as food for fish (aquariums & fish farms)

Seaweeds are rich in polysaccharides that could potentially be exploited as prebiotic functional ingredients for both human and animal health applications. Prebiotics are non-digestible, selectively fermented compounds that stimulate the growth and/or activity of beneficial gut microbiota which, in turn, confer health benefits on the host.JOURNAL, Prebiotics from Marine Macroalgae for Human and Animal Health Applications, 2010, 2920542, O’Sullivan, L., Murphy, B., McLoughlin, P., Duggan, P., Lawlor, P. G., Hughes, H., Gardiner, G. E., Marine Drugs, 8, 7, 2038–2064, 10.3390/md8072038, 20714423, free, In addition, there are several secondary metabolites that are synthesized by algae such as terpenoids, oxylipins, phlorotannins, volatile hydrocarbons, and products of mixed biogenetic origin. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods. Polysaccharides in seaweed may be metabolized in humans through the action of bacterial gut enzymes. Such enzymes are frequently produced in Japanese population due to their consumption of seaweeds.JOURNAL, Hehemann, Jan-Hendrik, Correc, Gaëlle, Barbeyron, Tristan, Helbert, William, Czjzek, Mirjam, Michel, Gurvan, Transfer of carbohydrate-active enzymes from marine bacteria to Japanese gut microbiota, Nature, 8 April 2010, 464, 7290, 908–912, 10.1038/nature08937, 20376150, 2010Natur.464..908H, 2820027, Chondrus crispus (commonly known as Irish moss) is another red alga used in producing various food additives, along with Kappaphycus and various gigartinoid seaweeds.As a nutraceutical product, some edible seaweeds are associated with anti-inflammatory, anti-allergic, antimutagenic, antitumor, antidiabetic, antioxidant, antihyperthensive and neuroprotective properties.{{citation needed|date=October 2021}} Edible red macroalgae such as Palmaria palmata (Dulse), Porphyra tenera (Nori), and Eisenia bicyclis have been measured as a relevant source of “alternative protein, minerals, and, eventually, fiber.“JOURNAL,doaj.org/article/6794561c6c854b17ac2d0bd74d3b3eff, Nutritional profile of edible red marine seaweeds, Frontiers in Marine Science, 5707377199, 2014, 1, 10.3389/conf.fmars.2014.02.00091, 2296-7745,archive.today/20200903121612/https://www.frontiersin.org/10.3389/conf.FMARS.2014.02.00091/event_abstract, September 3, 2020, live, Catarina, Costa, Filipa, Pimentel, Rita, Alves, Anabela, Costa, Arminda, Alves, Beatriz, Oliveira, free, Feeding the seaweed Asparagopsis taxiformis to cows can reduce their methane emissions.WEB, Milman, Oliver, 2021-03-18, Feeding cows seaweed could cut their methane emissions by 82%, scientists say,www.theguardian.com/environment/2021/mar/18/cows-seaweed-methane-emissions-scientists, live, 2021-11-24, The Guardian, en,web.archive.org/web/20210318051149/https://www.theguardian.com/environment/2021/mar/18/cows-seaweed-methane-emissions-scientists, 2021-03-18,

East Asia

In some parts of Asia, nori æµ·è‹” (in Japan), zicai 紫菜 (in China), and gim ê¹€ (in Korea), sheets of the dried red alga Porphyra are used in soups or to wrap sushi or onigiri.Japanese cuisine has common names for seven types of seaweed, and thus the term for seaweed in Japanese is used primarily in scientific applications, and not in reference to food.Agar-agar (kanten 寒天) is also widely used as a substitute for gelatin.WEB, Nunez, Kirsten, 4 Gelatin Substitutes Every Vegan or Vegetarian Needs to Try,cleangreensimple.com/article/vegan-gelatin-substitutes/, Clean Green Simple, 31 December 2019, 11 November 2021, Its use in Japan is believed to have been discovered accidentally by an innkeeper named Mino Tarōzaemon in the 17th century. However this origin is legendary.BOOK,www.bd.com/ds/technicalCenter/misc/difcobblmanual_2nded_lowres.pdf, Difco & BBL Manual, Becton Dickinson and Company, Mary Jo Zimbro, David A. Power, Sharon M. Miller, George E. Wilson, Julie A. Johnson, 2nd, 6, 2013-07-17,www.bd.com/ds/technicalCenter/misc/difcobblmanual_2nded_lowres.pdf," title="web.archive.org/web/20120606174455www.bd.com/ds/technicalCenter/misc/difcobblmanual_2nded_lowres.pdf,">web.archive.org/web/20120606174455www.bd.com/ds/technicalCenter/misc/difcobblmanual_2nded_lowres.pdf, 2012-06-06, dead, The dish often served in western Chinese restaurants as ‘Crispy Seaweed’ is not seaweed but cabbage that has been dried and then fried.WEB, Hom, Ken, 2012, Crisp Seeweed,goodfood.uktv.co.uk/recipe/crisp-seaweed/, 16 October 2014, Good Food Channel, UK TV.CO.UK, File:Nori.jpg|Roasted sheets of nori are used to wrap sushiFile:Dasima.jpg|Dasima (kelp)File:Kombu.jpg|KombuFile:Cakes and Food Made of Seaweed by Kubo Shunman.jpg|Cakes and Food Made of Seaweed by Kubo Shunman, 19th centuryFile:GreenTeaYokan.jpg|Green tea flavored yōkan, a popular Japanese red bean jelly made from agarFile:Umibudou at Miyakojima01s3s2850.jpg|Sea grapes, a tropical edible seaweed, are also eaten in Japan, either imported from the Philippines (where it originates) or grown in Okinawa

Southeast Asia

Sea grapes (Caulerpa lentillifera and Caulerpa racemosa) and Gusô (Eucheuma spp.) are traditionally eaten in the cuisines of Southeast Asia (as well as in Oceania).JOURNAL, Paul, Nicholas A., Neveux, Nicolas, Magnusson, Marie, de Nys, Rocky, Comparative production and nutritional value of “sea grapes” — the tropical green seaweeds Caulerpa lentillifera and C. racemosa, Journal of Applied Phycology, 21 December 2013, 10.1007/s10811-013-0227-9, 15745994, These edible warm-water seaweed were first commercially cultivated in the Philippines. In the northern Philippines, the cold-water red seaweeds Porphyra atropurpurea, Pyropia vietnamensis, Halymenia formosa, and related species are also traditionally harvested from the wild and dried into black nori-like sheets called gamet which are used as ingredients in cooking.NEWS, Adriano, Leilanie G., ‘Gamet’ sushi festival launched,www.manilatimes.net/2005/12/21/news/regions/gamet-sushi-festival-launched/693918, 15 August 2021, The Manila Times, 21 December 2005, WEB, Gamet,museoilocosnorte.com/the-museum/featured-exhibits/gamet/, Museo Ilocos Norte, 15 August 2021, 28 May 2016, NEWS, Cagayan town passes seaweed protection law,www.manilatimes.net/2013/12/15/news/regions/cagayan-town-passes-seaweed-protection-law/60749, 15 August 2021, The Manila Times, 15 December 2013, Numerous other species of seaweeds are traditionally eaten in Southeast Asia, mainly in the Philippines, but also in Indonesia (especially eastern Indonesia), Malaysia, Singapore, Vietnam, and Myanmar. These include some members of the genera Chaetomorpha, Enteromorpha, Hydroclathatrus, Padina, Sargassum, Palisada, Agardhiella, Gracilaria, Halymenia, Laurencia, Hypnea, Liagora, and Sarcodia.In the Philippines, a traditional ingredient is gulaman, which is made from agar (first attested in Spanish dictionaries in 1754)BOOK, de Noceda, Juan, de Sanlucar, Pedro, Vocabulario de la lengua Tagala, 1754, Imprenta de la compañia de Jesus, 101, 215, and carrageenan (first attested in c.1637)BOOK, de Mentrida, Alonso, Diccionario De La Lengua Bisaya, Hiligueina Y Haraya de la isla de Panay, 1841, En La Imprenta De D. Manuel Y De D. Felis Dayot, 380, traditionally extracted mainly from Gracilaria spp. and Eucheuma spp. that grow in shallow marine coastal areas in the Philippines. In modern times, they are also mass-produced in the pioneering tropical seaweed farming industry in the country. It is also used as a substitute for gelatin. It is widely used in various traditional desserts.BOOK, Marine Plants Section, National Fisheries Research and Development Institute, Gracilaria species in the Philippines, Bureau of Fisheries and Aquatic Resources, Department of Agriculture, Republic of the Philippines,region8.bfar.da.gov.ph/wp-content/uploads/2023/05/Gracilaria.pdf, 12 March 2024, JOURNAL, Albert H. Wells, Possibilities of Gulaman Dagat as a Substitute for Gelatin in Food, The Philippine Journal of Science, 1916, 11, 267–271, NEWS, Montaño, Marco Nemesio E., Gelatin, gulaman, ‘JellyAce,’ atbp.,www.philstar.com/business/science-and-environment/2004/09/16/264974/gelatin-gulaman-145jellyace146-atbp, 11 November 2021, PhilStar Global, 16 September 2004, Carrageenan as a gelatin substitute has also spread to other parts of Southeast Asia, like in Indonesia, where it is used for desserts like es campur.Seaweed is also processed into noodles by residents of Tiwi, Albay, which can be cooked into pancit canton, pancit luglug, spaghetti or carbonara.WEB,meridian-sea.com/cooking-with-seaweed-and-the-health-benefits/, Cooking with Seaweed and the Health Benefits - Seaweed Varieties in UK, Meridian Sea, Blogger, Meridian Sea Limited, File:A disc of gamet.jpg|A disc of dried gamet from the PhilippinesFile:USAID Measuring Impact Conservation Enterprise Retrospective (Philippines; Nagkakaisang Tribu ng Palawan) (26420465388).jpg|Sea grapes (Caulerpa lentillifera) were originally cultivated in the Philippines. They are usually eaten raw with vinegar, as a snack or in a salad.BOOK, Dawes, Clinton J., Marine botany, John Wiley, New York, 1998, 978-0-471-19208-4, File:Gusô (Eucheuma sp.) in a wet market in the Philippines.jpg|Gusô (Eucheuma spp.), another edible tropical seaweed species originally cultivated in the Philippines. They are eaten fresh, similar to sea grapes, or processed into carrageenan.File:Sago’t Gulaman.jpg|Buko pandan, a dessert beverage from the Philippines made with pandan-flavored cubes of gulaman, a traditional jelly-like ingredient made from agar or carrageenanFile:Es campur 1.jpg|Es campur, a popular dessert from Indonesia which also use carrageenan jellies

Common edible seaweeds

{{See also|Limu (algae)}}Common edible seaweedsWEB, Harrison, M.,www.countrylovers.co.uk/wfs/wfsseaweed.htm, Edible Seaweeds around the British Isles, Wild Food School, 2008, 2011-11-11,www.countrylovers.co.uk/wfs/wfsseaweed.htm," title="web.archive.org/web/20150721104212www.countrylovers.co.uk/wfs/wfsseaweed.htm,">web.archive.org/web/20150721104212www.countrylovers.co.uk/wfs/wfsseaweed.htm, 2015-07-21, dead, JOURNAL, Dumilag, Richard V., Belgica, Teresa Haide R., Mendoza, Lynn C., Hibay, Janet M., Arevalo, Abel E., Malto, Mark Ariel D., Orgela, Elden G., Longavela, Mabille R., Corral, Laurence Elmer H., Olipany, Ruby D., Ruiz, Caesar Franz C., Mintu, Cynthia B., Laza, Benilda O., Pablo, Mae H. San, Bailon, Jinky D., Berdin, Leny D., Calaminos, Franklin P., Gregory, Sheryll A., Omoto, Annie T., Chua, Vivien L., Liao, Lawrence M., Seaweed ethnobotany of eastern Sorsogon, Philippines, Algae, 15 September 2022, 37, 3, 227–237, 10.4490/algae.2022.37.8.16,e-algae.org/m/journal/view.php?doi=10.4490/algae.2022.37.8.16, free, include:{{col-begin}}{{col-2}}

Red algae (Rhodophyta)

• Agal-agal (Gracilaria edulis)
• Agar-agar (Kanten/Japanese isinglass/China grass/Ceylon moss)
  • Eucheuma spp.
  • Gigartina spp.
  • Gracilaria spp.
• Agar-agar besar (Eucheuma edule)
• Arien (Hypnea divaricata)
• Barangay/Burubalete/Rakom-rakom (Ohelopapa flexilis)
• Baris-baris (Ganonema farinosum)
• Bibiru (Sarcodia montagneana)
• Binagong (Kappaphycopsis cottonii)
• Bulung buku (Gracilaria salicornia)
• Bulung djukut lelipan (Eucheuma serra)
• Carola (Callophyllis spp.)
• Carrageen moss (Mastocarpus stellatus)
• Culot
  • Acanthophora spicifera
  • Hypnea cervicornis
• Dulse (Palmaria palmata)
• Elkhorn sea moss (Kappaphycus alvarezii)
• Gamet
  • Halymenia formosa
  • Porphyra atropurpurea
  • Pyropia vietnamensis
• Gelidiella (Gelidiella acerosa)
• Gim
  • Pyropia spp.
  • Porphyra spp.
• Grapestone (Mastocarpus papillatus)
• Gulaman
  • Agardhiella spp.
  • Betaphycus gelatinus
  • Eucheuma spp.
  • Gracilaria spp.
  • Gracilariopsis longissima
• Gulaman indudulsi (Gelidiella acerosa)
• Gulaman insusuli
  • Durudancalan (Gracilaria arcuata)
  • Pancit-pancitan (Gracilaria gigas)
• Gusô
  • Eucheuma cottonii
  • Eucheuma denticulatum
• Hypnea spp.
• Irish moss (Chondrus crispus)
• Kinalingking (Betaphycus gelatinus)
• Laverbread (Porphyra laciniata/Porphyra umbilicalis)
• Limu lepeahina (Halymenia formosa)
• Limu koele (Gracilaria debilis)
• Limu loloa (Gelidium pulchellum)
• Limu luau (Porphyra atropurpurea)
• Ogonori
  • Gracilaria edulis
  • Gracilaria corticata
• Nori (Porphyra spp.)
• Sea moss (Eucheuma spp.)
• Sangau/Intip-intip (Gelidiella acerosa)
• Sea sacs (Halosaccion glandiforme)
• Tartariptip/Limu maneoneo (Palisada perforata)
• Tikog-tikog (Acanthophora spicifera)
• Umutgasari (Gelidium amansii)

Green algae

• Abalang (Codium edule)
• Chlorella (Chlorella sp.)
• Galgalakgak (Caulerpa serrulata)
• Green laver (Aonori/Hutai/Parae)
  • Monostroma spp.
  • Ulva intestinalis
  • Ulva prolifera
  • Ulva pertusa
• Gutweed (Ulva intestinalis)
• Kawat-kawat (Chaetomorpha crassa)
• Limu aalaula/Pokpoklo/Siling-siling (Codium muelleri)
• Limu huluilio (Chaetomorpha antennina)
• Limu wāwaeÊ»iole (Codium edule)
• Lumut laut (Chaetomorpha javanica)
• Parasol seaweed (Caulerpa chemnitzia)
• Pupu-lo (Codium tenue)
• Salsalamagui (Caulerpa sertularioides)
• Sea grapes or green caviar (Caulerpa lentillifera/Caulerpa racemosa)
• Sea lettuce (Lumot/Rupurupu/Limu ele-ele/Limu pipilani)
  • Ulva spp.
  • Ulva compressa
  • Ulva intestinalis
  • Ulva lactuca

{{col-break}}

Brown algae (Phaeophyceae)

Kelp (Laminariales)

• Agar-agar daun besar (Padina australis)
• Arame (Eisenia bicyclis)
• Badderlocks (Alaria esculenta)
• Cochayuyo (Durvillaea antarctica)
• Ecklonia cava
• Kombu (Saccharina japonica)
• Oarweed (Laminaria digitata)
• Sea palm Postelsia palmaeformis
• Bull kelp (Nereocystis luetkeana)
• Sugar kelp (Saccharina latissima)
• Wakame (Undaria pinnatifida)
• Hiromi (Undaria undarioides)

Fucales

• Agar-agar lesong/Arien essong (Turbinaria ornata)
• Aragan (Sargassum siliquosum)
• Arien wari
  • Sargassum aquifolium
  • Sargassum granuliferum
• Bladderwrack (Fucus vesiculosus)
• Channelled wrack (Pelvetia canaliculata)
• Hijiki or Hiziki (Sargassum fusiforme)
• Labi labi (Turbinaria conoides)
• Limu kala (Sargassum echinocarpum)
• Sargassum
  • Sargassum cinetum
  • Sargassum vulgare
  • Sargassum swartzii
  • Sargassum myriocysum
• Spiral wrack (Fucus spiralis)
• Thongweed (Himanthalia elongata)

Ectocarpales

• Balbalulang (Hydroclathrus clathratus)
• Mozuku (Cladosiphon okamuranus)
• Rau ngoai (Chnoospora minima)

{{col end}}

See also

• {{annotated link|Aquaculture of giant kelp}}
• {{annotated link|Seaweed farming}}
• Seaweed oil

References

{{reflist|33em}}

External links

{{Commons category|Edible seaweed}}

• Seaweeds used as human food an FAO report

{{seafood|state=expanded}}