Edible seaweed food guide

Shi, W. (ed.); Li, K. (ed.); Wang, X. (ed.); Jiang, X. (ed.); He, Y. (ed.); Yuan, Y. (ed.); Lovatelli, A. (ed.); Yuan, X. (ed.);

Edible seaweed food guide

Copyright licence

Year of publication 2025

Place of publication Rome, Italy ;

Pages 134 p.

Author Shi, W. (ed.); Li, K. (ed.); Wang, X. (ed.); Jiang, X. (ed.); He, Y. (ed.); Yuan, Y. (ed.); Lovatelli, A. (ed.); Yuan, X. (ed.);

Publisher FAO ;

Product type Book (series)

Category Technical study

ISBN 978-92-5-140265-8

Series title FAO Fisheries and Aquaculture Circular

Series number No. 1298

Full item page

To cite or share https://doi.org/10.4060/cd7461en

Synopsis (short abstract) This manual provides a practical guide for preparing seaweed-based foods in China, and it aims to raise global awareness of the nutritional and culinary potential of edible seaweeds. Seaweed is abundant across global marine ecosystems and has been consumed by humans for thousands of years. It includes a wide variety of taxa, such as cyanobacteria, microalgae and macroalgae (commonly referred to as seaweed). Increasingly recognized as a nutritious and sustainable food source, seaweed is rich in proteins, vitamins, unsaturated fatty acids, polysaccharides, dietary fibre and essential minerals.In addition to their nutritional benefits, edible seaweeds offer distinctive sensory attributes, such as an umami taste and a pleasant crunchy texture, which have made them integral to culinary traditions in many coastal communities, particularly in China. The growing interest in sustainable, plant-based and health-promoting foods underscores seaweed’s potential to contribute to global food and nutrition security.This manual begins with an overview of the development of the seaweed industry in China and a discussion of the nutritional composition of various edible species. It then provides detailed guidance on the preparation of foods using 16 common seaweed species from the red algae (including Porphyra, Gelidium amansii, Gracilaria, Chondrus ocellatus, Eucheuma and Bangia atropurpurea), brown algae (including Laminaria japonica, Undaria pinnatifida, Sargassum fusiforme and Durvillaea antarctica), green algae (including Ulva prolifera, Caulerpa lentillifera, Monostroma nitidum, Enteromorpha Prolifera and Chlorella Vulgaris) and other algae (including Spirulina). Both industrial and household processing methods are described, and each recipe includes information on ingredients, nutritional content and preparation steps. This manual also categorizes seaweed-based products into types such as intermediate products, ready-to-eat items, home-cooked dishes and functional foods. By documenting innovative applications and sharing practical knowledge, this manual seeks to promote the broader use of seaweed in diverse dietary contexts and to support efforts toward healthy, sustainable and inclusive food systems.

Cite this content as:

Shi, W., Li, K., Wang, X., Jiang, X., He, Y., Yuan, Y., Lovatelli, A. & Yuan, X., eds. 2025. Edible seaweed food guide. FAO Fisheries and Aquaculture Circular, No. 1298. Rome, FAO.

https://doi.org/10.4060/cd7461en

Language English

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