Table 3.
Comparison of k-PDCAAS values referenced for plants compared to tested seaweeds.
| Food Materials | PDCAAS | Ref |
|---|---|---|
| Vegetables | 0.73 | [32] |
| Fresh and dry fruits | 0.64 | [32] |
| Soy | 0.91 | [31] |
| Wheat | 0.42 | [31] |
| Rice | 0.81 | [31] |
| Chickpeas | 0.62–0.65 | [33] |
| Barley | 0.44–0.53 | [33] |
| Porphyra columbina (red seaweed) | 0.327 | [29] |
| Palmaria palmata (red seaweed) | 0.69 | In this study |
| Asparagopsis taxiformis (red seaweed) | 0.31 | In this study |
| Alaria esculenta (brown seaweed) | 0.59 | In this study |
| Fucus serratus (brown seaweed) | 0.63 | In this study |
| Fucus vesiculosus (brown seaweed) | 0.08 | In this study |
| Ulva lactuca (green seaweed) | 0.15 | In this study |