Nutritional composition of edible seaweed Gracilaria changgi

@inproceedings{Norziah2000NutritionalCO,
  title={Nutritional composition of edible seaweed Gracilaria changgi},
  author={Mohd Hani Norziah and C. Y. Ching},
  year={2000}
}
Gracilaria changgi, an edible seaweed was analyzed to determine its proximate chemical composition, mineral elements, vitamin C, b-carotene, free fatty acid and amino acid contents. G. changgi showed vitamin A activity of 865 mg 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… CONTINUE READING
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