Abstract
Seaweeds or macroalgae are multicellular marine autotrophic (photosynthetic) organisms. They are globally distributed and can be found in every climate zone. These eukaryotic organisms are not plants, animals, or fungi and belong to the kingdom Protista. Traditionally, seaweeds are classified into 3 groups on the basis of pigmentation: red (Rodophyta), brown (Phaeophyceae), and green (Chlorophyta).1 Edible seaweeds are very popular in East Asia, particularly in Korea, China, and Japan. Some of the most common species used in food preparation include the red seaweeds Porphyra (Nori) for sushi wrappings, Palmaria Palmata (dulse), and Chondrus crispus (Irish moss) as a thickening agent.
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