Seaweed

Seaweed refers to a variety of marine algae, including red, green, and brown types. It is harvested from the sea and can be dried, processed, or used fresh. Seaweed is a staple food in many coastal cultures and is cultivated or gathered from natural ocean environments.

Seaweed is used as a food ingredient for its unique flavor, texture, and nutritional value. It can act as a thickener, stabilizer, or gelling agent, especially in processed foods like sauces, desserts, and dairy products. It is also commonly used as a seasoning, particularly in Asian cuisine, and as a wrapper for foods like sushi.

Seaweed is generally recognized as safe (GRAS) by the FDA for food use. It is a natural source of vitamins, minerals, and fiber. Some types of seaweed are rich in iodine, which is essential for thyroid function; however, excessive iodine intake can also cause thyroid problems. Regulatory bodies like EFSA have evaluated seaweed and its components, noting its nutritional benefits and potential for high iodine content. Evidence on other health effects is ongoing.