Algae, formerly used in food in countries on the Asian continent, are
increasingly common in Western countries. These are foods with great nutritional value
due to their composition in minerals and vitamins, as well as bioactive substances.
Seaweed is a valuable source of antioxidants that, with its consumption, would help
reduce oxidative stress. Likewise, it should be noted that the production of algae is
sustainable and that, due to its own growth factors and low requirements, it reduces
economic costs. This chapter will study the nutritional properties of the consumption of
edible algae and the possible differences between edible species of algae and its
contribution to the recommended daily requirements.
Keywords: Algal Foods, Antioxidant, Calcium, Chlorophyta, Cobalt, Copper, Dietary Intake, Dietary Reference Intake (Dri), Edible Seaweeds, Iron, Magnesium, Manganese, Minerals, Molybdenum, Phaeophyta, Potassium, Rhodophyta, Sodium, Trace Elements, Vitamins, Zinc.
