Fancais

Agrimer : algues marines

Ulva Lactuca

Average chemical composition

  • Dry matter (on wet weight) : 20 - 30 %
  • Mineral residue (on D.M.) : 17 - 35 %
  • Carbohydrates(on D.M.) : 41 - 62 %
  • Proteins (on D.M.) : 7 - 30 %
  • Lipids (on D.M.) : 1 - 3 %

Mineral residue (average in % on D.M.) :

  • Magnesium : 6,5
  • Sulphur : 6,5
  • Sodium : 3,5
  • Calcium : 3
  • Potassium : 2,5
  • Phosphorus : 0,2

Trace elements (average in mg/kg D.M.)

  • Iron : 870
  • Iodine : 160
  • Copper : 65
  • Manganese : 62
  • Zinc : 58
  • Boron : 18

Ulva lactuca is a green alga which grows in temperate and cold seas.

Also called Aosa in Japan and sea lettuce in France and England, it has been used for a long time as a sea vegetable for its dietetic properties.

In Cuba, it used to be taken as a dry decoction as a vermifuge.

In France, in Brittany it was applied as a dressing on wounds to prevent infections.

Collected essentially in springtime, Ulva is mainly used for food.

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