Nutritional composition of edible seaweed Gracilaria changgi

Gracilaria changgi, an edible seaweed was analyzed to determine its proximate chemical composition, mineral elements, vitamin C, beta-carotene, free fatty acid and amino acid contents. G. changgi showed vitamin A activity of 865 mu g rectinol equivalents/100 g sample. It contained a higher composition of unsaturated fatty acids (74%), mainly the omega fatty acids and 26% of saturated fatty acids (mainly palmitic acid) and also relatively high levels of calcium and iron. Major amino acid components are glycine, arginine, alanine and glutamic acid. Among the essential amino acids assayed, lysine with a chemical score of 53% appeared to be the most limiting when compared with the essential amino acid pattern of egg protein. This study was conducted to create a nutritional data for G. changgi in order to popularize its consumption and utilization in Malaysia. Comparisons to corresponding nutrient values in several commonly consumed local vegetables were also made. (C) 1999 Elsevier Science Ltd. All rights reserved.