Helps in the protection against gastritis

Improves the cardiovascular function and moeostasis of the body

Improves cerebral and cognitive functions

Helps in the metabolism regularization by stimulating the proper functioning of the thyroid


The consumption of Seaweed creates conditions for better and more generalised health promotion and disease prevention. Seaweed is consumed due to its nutritional value, aroma, colour and texture.

Seaweed is a natural source of essential minerals. Many contain a significant amount of proteins (17% in average), vitamins and minerals, such as iodine (I), iron (F), potassium (K), calcium (Ca) and sodium (Na), essential for human health. In addition, Seaweed have a low energy value, containing no fats or added sugar.

With excellent nutritional qualities, whatever the types of Seaweed considered, they are rich in various nutrients, but they can also be considered good sources of proteins, carbohydrates, vitamin A and they are a source of soluble fibre.

Seaweed is present in the most recent dietary trends: in traditional, vegetarian or macrobiotic diets. The consumption of seaweed is in line with all current trends in terms of food: seaweed is a tasty, nutritious, healthy and ecologically sustainable food. Few ingredients used in the kitchen are as versatile as seaweed.

As algas, plantas do mar, fazem bem à saúde e podem ser usadas, de forma generalizada, como, por exemplo, constituinte de sopas, massas, saladas, guisados, bebidas, entre outros, garantindo-se assim o aumento do valor nutricional dos preparados e, consequentemente, das refeições.

Despite the countless benefits of using Seaweed in food, its consumption should be moderate for individuals with chronic cardiovascular disease, hyperthyroidism or autoimmune disease.