Nutritional potential of Ulvophyceae green seaweeds: future superfoods

Pai, Shilpa K and Chakraborty, Kajal and Chakraborty, Rekha D (2025) Nutritional potential of Ulvophyceae green seaweeds: future superfoods. Journal of Food Measurement and Characterization, 19. pp. 5475-5488.

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Abstract

The increasing demand for nutrient-dense and sustainable foods highlights green seaweeds, particularly Ulvophyceae species, as promising dietary resources. The aim of the current study was to evaluate the nutritional composition of Ulva fasciata, U. lactuca, U. reticulata, Chaetomorpha linum, Caulerpa racemosa, C. sertularioides, and Halimeda gracilis. Lipid content ranged from 1.05% (U. reticulata) to 9.65% (C. racemosa), exceeding common cereals while offering favorable fatty acid profiles and low cholesterol levels (1.8–5.5 mg%). Protein content in C. sertularioides (23.7%) and C. racemosa (15.4%) surpasses cereals and approaches that of pulses, underscoring their potential in combating protein malnutrition. Carbohydrate levels (25.7–63.5%) support low-carbohydrate diets while contributing to energy intake. Essential amino acid profiles, notably in U. lactuca and C. racemosa, meet or exceed FAO/WHO recommendations, enhancing their value as alternative protein sources. Polyunsaturated fatty acid content, particularly in U. fasciata and C. racemosa, supports cardiovascular health. Mineral analysis highlights U. lactuca as a source of calcium and sodium, while C. sertularioides is rich in magnesium. Iron content across all species exceeds 24 mg/kg, supporting anemia prevention. These findings emphasize the nutritional versatility of green seaweeds, offering sustainable solutions for food security and human health.

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