Micronutrients & recovery
Different classes of seaweed (green, red, brown) exhibit distinct mineral profiles, with brown seaweeds being particularly rich in iodine and sodium, red seaweeds high in potassium and iodine, and green seaweeds varying widely but often high in calcium and sodium.
If you are looking to boost specific minerals, choose your seaweed type carefully. Brown seaweeds like Kombu and Wakame are exceptionally high in iodine. Red seaweeds like Nori are rich in potassium. Green seaweeds like Sea Lettuce often provide higher levels of calcium and sodium. Diversifying your seaweed intake can help balance your mineral profile.
Brown seaweeds are also a significant source of iodine, especially the genus Laminaria, which has a great capacity to accumulate iodine at more than 30,000 times the iodine concentration in seawater... Red seaweeds had the highest aquaculture production... The potassium content was in the range of 27.2–81.0 mg/g d.w... Green seaweeds have high content of Ca and Na with the exception of Ulva clathrata...
Why this rating
The review provides detailed tables and data for multiple species across three classes, supported by citations.
Source
Minerals in edible seaweed: health benefits and food safety issues
Ivonne Lozano‐Muñoz et al. · Critical Reviews in Food Science and Nutrition · 2020
DOI 10.1080/10408398.2020.1844637
More from this paper
- Edible seaweeds serve as a highly concentrated source of essential macro- and trace minerals (such as K, Ca, Na, Mg, Fe, Zn, and I), providing mineral content 10 to 50 times higher than terrestrial plants by dry weight, thereby contributing significantly to daily mineral intake and functional food development.Good
- Excessive consumption of certain seaweeds, particularly those high in iodine or accumulating toxic metals like arsenic, cadmium, or lead, poses potential health risks and requires adherence to safety regulations regarding toxic element limits.Good
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