The importance of marine algae in human nutrition

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Many types of marine algae play an essential role in nutrition. Still, people’s ignorance of these tremendous foodstuffs made them not enjoy the importance they deserve, especially in Arab countries and African countries. Marine algae substitute for meat in Asian countries distinguished by their land and marine vegetation system on Both land animals graze on pastures and wild plants. They differ from sea animals in that they are warmblood animals, and they have red meat that contains high fats and is characterized by cholesterol, while fish feed on algae or other animals in turn. They feed on algae, and seaweed is distinguished by the ratio of proteins and mineral salts such as iodine and on other nutritional components. All marine herbivorous fish eat from these plants and marine algae; even if they are more important than fish for the sick, their exploitation and consumption are still common.

One of the oldest creatures on the planet may be one of the first to appear on earth because many scientific writings indicate that the universe first began with aquatic life. Algae are considered among the food components that can meet the needs of a high proportion of the Earth’s population, and perhaps the amount of seafood More than wild food, given the volume of production for meat and plants alike, but pollution has caused this production to decline and may be dangerous in some areas. Plates of seafood are distinguished from wild foods by being free from hazards. They are not within human reach in terms of interference in production unless they are affected by pollution resulting from excessive radioactive and chemical wastes.

Some types of algae are distinguished by the fact that they contain a natural freezer called Agar, which is a fiber consisting of simple sugars. It has the soluble’s property in hot water or does not dissolve in water except at the boiling point, where it is a transparent and sticky solid structure. Agar is fiber That fills the stomach and reduces hunger, and does not give high calories. Agar swells in the stomach and takes three times the original size, and thus it fills it, and the person does not feel hungry. This characteristic may be exploited for obese or overweight people because of the lack of hunger makes the person not think about eating, so he does not take in extra calories. Like all the other soluble fibers found in fruits, agar fiber tightens sugars and fats without being digested and makes the body economize in taking extra or too many calories.

Some natural food additives are extracted from marine algae, including all alginate components, which bear the codes from E400 to E407. These components are added as strengthening materials for viscosity and texture, as they are used as frozen in many processed foodstuffs and some non-fermented milk products. And it may be used in some types of jam because the agar freezer has great strength in pulling water and making the material freeze, and it is the freezer used in laboratories to freeze the food media germs are grown. Agar is only found in the market in the manufactured form that is used to freeze some milk.

Sea algae are rich in microelements, such as magnesium and iodine, and other mineral salts that are easy to absorb and contain vitamins A, E, and D, as well as vitamin B. Most algae’s protein content reaches between 20% and 30% of its weight, with a high percentage And phosphorous, iron, and calcium. The main components of marine algae remain fiber, iodine, and protein and are devoid of simple sugars and fats. And since algae are high in protein, mineral salts, and dietary fiber, they help detoxify the body.

Marine algae vary according to regions, climate, and sea salinity and are found in huge quantities in all the world’s seas. Species cannot be listed in a list due to their abundance and importance. Algae is consumed as a foodstuff, like what is consumed by vegetables, fruits, and other weeds, and it contains enormous food components such as proteins. It may act as a substitute for meat, and it is included in the dietary products for people with obesity, cholesterol, high blood pressure, and some cardiovascular diseases. We note that the overweight problem does not complain about the people of Asia, who are the most consuming sea products, such as meat and algae, and they do not give them the most frequent consumption of meat and milk products. We observe the opposite of that for North America and Europe’s inhabitants, which are countries where meat and dairy products are consumed a lot.

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