Table 1.
Dietary fibre content of marine algae in comparison with some foods (vegetables, grains, fruits).
| Type of Algae | Total Fiber (% DW) | Soluble Fiber (% DW) | Insoluble Fiber (% DW) | References |
|---|---|---|---|---|
| Brown seaweeds | 35–62 1 | 30–38 | 5–32 | [6] |
| Alaria esculenta | 42.86 2 | |||
| Cystoseira abies-marina | 56.34 | [7] | ||
| Eisenia bicyclis | 10–75 2 | |||
| Fucus spiralis | 63.88 | 27–40 1 | [7] | |
| F. vesiculosus a | 50.09 ± 1.77 | [8] | ||
| 45–59 2 | ||||
| Himanthalia elongata a | 32.7 | 25.7 | 7.0 | [9] |
| 33–37 2 | ||||
| Hizikia fusiforme b | 62.3 ± 0.7 | [10] | ||
| Laminaria sp. b | 36.0 ± 5.7 | 27–40 1 | [10] | |
| L. digitata | 37.3 | 32.6 | 4.7 | [9] |
| 36–37 2 | ||||
| Laminaria/Saccharina japonica | 10–41 2 | |||
| Saccahrina latissima | 30 2 | |||
| Sargassum fusiforme | 17–69 2 | |||
| Undaria pinnatifida a, b | 35.3–45.9 | 30.0–33 | 5.3–6 | [9,10,11] |
| 16–51 2 | ||||
| Red seaweeds | ||||
| Chondrus crispus | 10–34 2 | |||
| Gelidium microdon d | 57.37 | [7] | ||
| Gracilaria changii d | 28.0 c | [12] | ||
| Hypnea charoides | 50.3 ± 2.78 | [13] | ||
| H. japonica | 53.2 ± 0.56 | [13] | ||
| Osmundea pinnatifida | 33.82 | [7] | ||
| Palmaria palmate a, d | 29–46 2 | |||
| Porphyra sp. b, d | 48.6 ± 5.90 | 18 | [7,10] | |
| 40.98 | ||||
| 35–49 1 | ||||
| P. tenera d | 34.7 | 17.9 | 16.8 | [9] |
| 12–35 2 | ||||
| P. umbilicalis a, d | 43.0 c | 34 | 9 | [11] |
| 29–35 2 | ||||
| P. yezoensis | 30–59 2 | |||
| Porphyridium sp. | 35.5 (biomass) | 8.5 | 27 | [14] |
| 45 (EPS) | 37 | 8 | ||
| Pterocladia capillacea | 52.08 | [7] | ||
| Sphaerococcus coronopifolius | 41.25 | [7] | ||
| Green seaweeds | ||||
| Caulerpa lentillifera | 38–59 2 | |||
| C. racemosa | 33–41 2 | |||
| Codium reticulata | 39–67 2 | |||
| Enteromorpha spp. a | 33.4 | 17.2 | 16.2 | [7] |
| Ulva sp. | 381 | 21 | 17 | |
| U. compressa a | 41.16 | [7] | ||
| 29–45 2 | ||||
| U. lactuca a | 55.4 ± 2.00 | [9,11,13,15] | ||
| 38.1–43 c | 21.3–24 | 16.8–19 | ||
| 29–55 2 | ||||
| U. pertusa a | 52.1 | [16] | ||
| U. reticulata | 65.7 2 | |||
| U. rigida | 38–41 2 | |||
| Foods | ||||
| Apple | 2 g/100 g | 0.9 3 | [9,17] | |
| 14.2% DW | ||||
| Bean | 3.0 g/100 g 3, e | 0.2 | ||
| Brown rice | 3.8% DW | [18] | ||
| Cabbage | 2.3–2.9 g/100 g e | 0.3 3 | [9,17] | |
| 34.3% DW | ||||
| Lentils | 8.9 g/100 g | [17] | ||
| Rye | 20.5 g/100 g 3 | 4.8 | ||
| Wheat bran | 85% DW | [9] |
a approved as edible in France [9]; b considered as edible by Dawczynski et al. [10]; c values were recalculated in order to be presented in DW basis; d indicated as edible by McLachlan et al. [19]; e cooked; 1 data compiled by Kraan [6]; 2 data from several research groups were compiled by Pereira [20]; 3 data collected by Praznik et al. [21].