Fatty acids, total lipid, protein and ash contents of processed edible seaweeds

The total lipid, protein, ash and individual fatty acid contents of edible seaweeds that had been canned (Saccorhiza polyschides and Himanthalia elongata) or dried (H. elongata, Laminaria ochroleuca, Undaria pinnatifida, Palmaria sp. and Porphyra sp.) were determined (fatty acids by gas chromatography). Total lipid content ranged from 0.70±0.09 to 1.80±0.14 g/(100 g dry weight). The four most abundant fatty acids were C16:0, C18:1ω9, C20:4ω6 and C20:5ω3. Unsaturated fatty acids predominated in all the brown seaweeds studied, and saturated fatty acids in the red seaweeds, but both groups are balanced sources of ω3 and ω6 acids. Ash content ranged from 19.07±0.61 to 34.00±0.11 g/(100 g dry weight), and protein content from 5.46±0.16 to 24.11±1.03 g/(100 g dry weight). These protein, ash and ω3 and ω6 fatty acid contents show that processing (canning or drying) leaves these seaweeds with substantial nutritional value.