Table 1.

The nutritional and biological components of Gracilaria lemaneiformis.

Components		Content (dry weight)	Reference
Protein (%)		0.28–21	(Chen et al., 2020, Chen et al., 2010, Fan et al., 2012, Han et al., 2020, Han et al., 2020, Jin et al., 2017, Kang et al., 2017, Wen et al., 2006, Wu et al., 2017, Zhou et al., 2010)
Fat (%)		0.8–0.87
Carbohydrate (%)		7.4–98.7
Dietary fiber (%)		9.2
Ash (%)		1.7–20.8
Vc (%)		0.0232–0.0334
Pigment (%)	Chlorophyll a (Chla)	0.0121–0.045	(Han et al., 2017, Wu et al., 2015; Xu et al., 2010; Yu et al., 2008)
	Carotenoid (Car)	0.3–0.68
	phycoerythrin (PE)	0.035–0.0276
	phycocyanin (PC)	0.006–0.020
Amino acid (%)	EAAs	0.3619–0.679	(Chen et al., 2018, Zhou et al., 2010)
	NEAAs	0.6116–1.174
	Asp	0.098–0.231
	Thr	0.0571–0.088
	Ser	0.0618–0.118
	Glu	0.1373–0.249
	Gly	0.0623–0.115
	Ala	0.0725–0.139
	Val	0.067–0.109
	Cys	0.0027–0.0097
	Met	0.0141–0.027
	Ile	0.0565–0.09
	Leu	0.0835–0.161
	Tyr	0.0285–0.077
	Phe	0.0533–0.098
	His	0.0175–0.036
	Lys	0.056–0.097
	Arg	0.0567–0.13
	Pro	0.493–0.75
	Taurine	0.801–0.949
Mineral (%)	Ca	0.048	(Zhou et al., 2010)
	Mg	0.249
	K	1.15
	Na	0.792
	Fe	0.218
	Zn	0.0036