Seaweed is used in many countries for very different purposes -
directly as food, especially in sushi, as a source of
phycocolloids, extraction of compounds with antiviral,
antibacterial or antitumor activity and as biofertilizers. About
four million tons of seaweed are harvested annually worldwide. Of
the various species known, less than 20 account for 90% of the
biomass exploited commercially. This book details 147 species of
edible seaweed, including scientific name and respective common
names, geographic location, nutritional composition, uses and is
extensively illustrated.
General
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