Are you an EPFL student looking for a semester project?
Work with us on data science and visualisation projects, and deploy your project as an app on top of GraphSearch.
Concept
Edible seaweed
Summary
Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. They typically contain high amounts of fiber. 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 polysaccharides 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. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids.
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. Most marine macroalgae are nontoxic in normal quantities, but members of the genus Lyngbya are potentially lethal. 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. Some species of Desmarestia are highly acidic, with vacuoles of sulfuric acid that can cause severe gastrointestinal problems.
The dish often served in western Chinese restaurants as 'Crispy Seaweed' is not seaweed but cabbage that has been dried and then fried.
Seaweeds are used extensively as food in coastal cuisines around the world. Seaweed has been a part of diets in China, Japan and Korea since prehistoric times. 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, as well as New Brunswick, Nova Scotia, and Newfoundland and Labrador. The Māori people of New Zealand traditionally used a few species of red and green seaweed, and Indigenous Australians ate several species.
Official source
About this result
This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.