Chrome Extension
WeChat Mini Program
Use on ChatGLM
VIPCreated with Sketch.

A comparative evaluation of nutritional composition and antioxidant properties of six Malaysian edible seaweeds

Ying Yee Chin,Kian Aun Chang, Wei Mei Ng, Zei Pei Eng,Lye Yee Chew,Yun Ping Neo,See Wan Yan,Ching Lee Wong,Kin Weng Kong,Amin Ismail

Food Chemistry Advances（2023）

Cited 0|Views2
No score
Abstract
•The six Malaysian seaweeds were rich in total dietary fibre and mineral in addition to being low in fat.•Brown seaweed (P. australis and S. binderi) was good sources of calcium.•Brown seaweed (S. binderi) had the highest polyunsaturated fatty acid content.•Green seaweed (C. sertularioides) had the highest protein content.•Red seaweed (G. changii) had the highest essential amino acid content.
More
Translated text
Key words
malaysian edible seaweeds,antioxidant properties,nutritional composition
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined