Inclusion of Red seaweed (Hypnea musciformis) improves nutritional quality of vegetable salad

Abstract

Nutritional properties of vegetable salad incorporated with red seaweed (Hypnea musciformis) wasevaluated. Two lots of vegetable salad were prepared viz., control salad without adding seaweed and seaweedsalad with inclusion of 20% seaweed along with cucumber, tomato, carrot, cloves, garlic, lemon and salt.Micronutrient composition indicated that addition of seaweed increased the Ca, Na, Fe and Zn content ofvegetable salad. Calcium and iron content was substantially higher in seaweed mixed salad. The resultsindicate that incorporation of seaweed in vegetable salad improves the nutritional content and hence can beused to enrich nutritional quality of food salad.