일부 해조류의 일반성분 및 무기질 함량의 영양평가

Abstract

The purpose of this study was to assess the value and potential of seaweed as a future food resource focused on mineral nutrition. The proximate composition was determined and 12 minerals were analyzed using ICP-MS for 11 highly produced seaweed varieties in Korea. The proximate composition per 100 g of dried seaweed comprised carbohydrates (58%), proteins (22%), ash (20%), and fat (＜1%), and the energy ranged from 90.78 kcal (in sea staghorn) to 192.37 kcal (seaweed fusiforme). Seaweed with the highest content and contribution ratio to the mineral reference intake were sea mustard and sea staghorn for calcium, Ecklonia cava and sea staghorn for magnesium, sea staghorn for sodium, seaweed fusiforme for potassium, Ecklonia cava for iron and manganese, sea staghorn for copper and selenium, and sea lettuce for molybdenum. Our study concluded that the specific mineral contents of various seaweeds, such as sea mustard, sea staghorn, Ecklonia cava, seaweed fusiforme, and sea lettuce, were relatively high. Our data indicate that seaweeds are potentially a good source of several minerals.