A comparative evaluation of nutritional composition and antioxidant properties of six Malaysian edible seaweeds
Food Chemistry Advances(2023)
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.
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Key words
malaysian edible seaweeds,antioxidant properties,nutritional composition
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