Sea Vegetables: Conclusions
- The four sea vegetables grown in HBOI’s IMTA system are low in calories, almost fat-free, contain no added sugars, and are a good source of high quality protein, fiber and potassium.
- The seaweeds and sea vegetables contain beneficial salts. The sea vegetables have the highest amounts of these salts.
- The seaweeds have higher levels of iodine than the sea vegetables.
- The seaweeds and sea vegetables contain no mercury and lead.
- All four sea vegetables show no detectable E. coli and were negative for Listeria and Salmonella.
Midwest Laboratories—nutritional analyses and class I metals
Eurofins Food Integrity and Innovation – microbiological tests
HBOI Research Biologists assisted with the culture and harvest of the sea vegetables for this study:
- Richard Baptiste
- Patrick Monaghan
- Zack Nilles
- Richard Mulroy
- sv-Liberta Scotto