Sea Vegetables: An Alternative Food Source: A Review

Abstract

Seaweeds or sea vegetables are the non-traditional vegetables largely produced and consumed by China, Japan, Korea, Indonesia, Philippines, Malaysia, Vietnam and other island countries. They are rich in essential nutrients, including minerals, vitamins, amino acids etc. making them a valuable addition to a balanced diet. Moreover, they have low caloric content and are free from cholesterol, essential for weight management and heart-healthy diets. Additionally, sea vegetables contain unique bioactive compounds such as polysaccharides, polyphenols and omega-3 fatty acids, which have antioxidant, anti-inflammatory and anti-cancer properties. Globally the demand for seaweed as vegetables along with its several value-added products are increasing day by day. The cultivation of seaweed is cost effective as it does not require seeds, fertilizers, pesticides, no freshwater and arable land. Sea vegetables can serve as bio filters by absorbing excess nutrients from aquatic ecosystems, thus promoting environmental sustainability in coastal aquatic system. To combat hunger, achieve food security and protect the environment, it is crucial to create public awareness on the health benefits and nutritional value of sea vegetables. More in-depth research and developments are required to commercialize, explore the diversity of sea vegetables, develop innovative culinary applications and establishment of quality and safety standards. The present review works highlights a comprehensive overview of seaweed diversity, nutritional composition, health benefits, diverse uses, cultivation methods and potential for developing processed products for food and agricultural industry.