- Marine algae
- Marine algae have been applied as medicines in ancient China and Japan. The book “Compendium of Materia Medica” indicates some marine algae were used to cure the diseases. The scientific researches showed the functional substances, like special polysaccharides, protein, lipid, pigments and low molecular weight rich in the marine algae, could mediating the immunity; increasing the available human calcium; helping to decrease the blood pressure, sugar and cholesterol; inhibiting the tumor; curing the rheumatoid arthritis; enhancing nervous growth and reducing weight. The 2008 annual marine algae yield in Taiwan is 6986 tons; the two cultured species are Gracilaria and Porphyra. To provide more diversified edible marine algae, the Taiwan Fishery Research Institute is developing the tank culture technique for marine algae. Except the higher yield, due to the more culture condition under control, this culture system could be applied for the growth of food vegetable, including sea grape (Caulerpa microphysa) salad, Ulva soup, Sarcodia montagneana and Hydropuntia edulis for polysaccharides, and the other ornamental Caulerpa. Marine algae would be the new prospect of aquaculture.
- Marine vegetable & green Ulva soup & red Sarcodia salad
Macroalgae Ulva rich in dietary fiber (37%), emerald green color, boiled in soup or rice porridge, spreading special amino acid fragrance, are delicious and palatable. The dietary fiber could mediate blood sugar, reduce low density cholesterol, control body weight etc. “Compendium of Materia Medica” indicates that Ulva taste sweet, relieve edema, urinate unobstructed. Moreover, Ulva are rich of protein (24%), precious micronutrients Ca, Fe, Mg, Se, Zn, vitamin B2 & C andβ-carotene. Red macroalgae Sarcodia containing carrageenan, which is sulphated polysaccharides with immunity-modulating and anti....
- Sea grape—The sparkle pearl green caviar
The green macroalga Caulerpa microphysa named as Sea grape due to its unique vesicular structures of radial branching like grape is expensive meal in Japan. The fresh and viscous taste of sea grape like caviar is incomparable with that of the other macroalgae. Sea grape is also rich in polyunsaturated fatty acid, vitamin B2 & E, and micronutrients Zn, Ca, Mg, Se, Fe, Mn, Co. It is prepared not only as sole fresh salad but also mixed with sea food or meat, deserved high price from the beautiful look, delicious taste and nutritive value. The other Caulerpa with diversified feature are also the good candidates in the aquarium.