Marine Greens as Nutritious Healthy Foods
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online
Abstract
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Considering the impact of climate change on conventional agriculture, marine greens are gaining
increasing global relevance for utilization as food and feed. The global production of marine greens has
in the last decade witnessed a two-fold increase to about 32 million tons of fresh weight per annum, with
the industry generating an excess of US$13 billion yearly. The industrial exploitation of marine greens is
connected to their high nutritional qualities, which include polyunsaturated fatty acids, proteins, umami
flavor, trace elements, and essential minerals. This chapter highlights commonly exploited marine green
taxa, their nutritional components, and their utility as potential nutritional sources. Furthermore, the
chapter brings to the fore constraints associated with the use of marine greens as food and feed, while
pointing readers to future directions with respect to modern biotechnological applications to enhance
their diversification and productivity
Keywords
QH301 Biology, QR Microbiology