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seaweed

File:Fucus_serratus_2015-09-08_ag_M0010140.jpg · Wikimedia Commons · See Wikimedia Commons

EntityQ237169· pop 58· linked from 1,225 articles

Also known as marine algae, macroalgae, macroalga, marine alga, seaweeds, sea-weeds

thumb|upright|Ascophyllum nodosum exposed to the sun in [[Nova Scotia, Canada|alt=Photo of seaweed with small swollen areas at the end of each frond]] thumb|Dead man's fingers (Codium fragile) off the [[Massachusetts coast in the United States|alt=Photo of detached seaweed frond lying on sand]] right|thumb|The top of a kelp forest in [[Otago, New Zealand|alt=Photo of seaweed with the tip floating at the surface]] Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of Rhodophyta (red), Phaeophyta (brown) and Chlorophyt

OverviewAI-generated

Seaweed is a type of marine algae. It is categorized under marine algae in the Commons collection.

In food product databases, seaweeds and their products are listed as a specific category containing 168 items. Nutritional data for these products indicates an energy value of 360 kcal. The composition includes 19.9 of fat, with 1.2 being saturated fat. Carbohydrate content is 23.4, including 1.7 of sugars and 18.7 of fiber. Protein levels are 22.1, and salt content is 3.69. These products carry a nutriscore of d and a nova rating of 4.

Seaweed is a subject referenced by 1,225 other encyclopedia articles. A search in the PubMed database yields 12,513 results for the term seaweed.

Synthesized by Vinony from 16 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 168 products

dNutri-Score
4NOVA · Ultra-processed food
Energy
360 kcal
Fat
19.9 g
— of which saturates
1.2 g
Carbohydrates
23.4 g
— of which sugars
1.7 g
Fibre
18.7 g
Protein
22.1 g
Salt
3.69 g
Browse on Open Food Facts →

via Open Food Facts · ODbL

Research

12,513 papers

via PubMed

~14 min read

Encyclopedic overview

19 sections
Contents
  • Taxonomy
  • Genera
  • Anatomy
  • Ecology
  • Biogeographic expansion
  • Production
  • Farming
  • Uses
  • Food
  • Medicine and herbs
  • Paper and packaging
  • Climate change mitigation
  • Other uses
  • Health risks
  • Threats
  • See also
  • References
  • Further reading
  • External links

thumb|upright|Ascophyllum nodosum exposed to the sun in [[Nova Scotia, Canada|alt=Photo of seaweed with small swollen areas at the end of each frond]] thumb|Dead man's fingers (Codium fragile) off the [[Massachusetts coast in the United States|alt=Photo of detached seaweed frond lying on sand]] right|thumb|The top of a kelp forest in [[Otago, New Zealand|alt=Photo of seaweed with the tip floating at the surface]] Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of Rhodophyta (red), Phaeophyta (brown) and Chlorophyta (green) macroalgae. Seaweed species such as kelps provide essential nursery habitat for fisheries and other marine species and thus protect food sources; other species, such as planktonic algae, play a vital role in capturing carbon and producing at least 50% of Earth's oxygen.

Natural seaweed ecosystems are sometimes under threat from human activity. For example, mechanical dredging of kelp destroys the resource and dependent fisheries. Other forces also threaten some seaweed ecosystems; for example, a wasting disease in predators of purple urchins has led to an urchin population surge which has destroyed large kelp forest regions off the coast of California.

Excerpted from Wikipedia’s “seaweed” article, available under the CC BY-SA 4.0 licence.

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