Since 1998, ALGAMAR has cooperated with the Spanish National Research Council (Department of Metabolism and Nutrition) and the University of Santiago de Compostela (Bromatology) and Complutense University of Madrid (Pharmacy) in carrying out various studies of the potential of native edible sea vegetables.
Low calorie and fat content
High concentration of minerals, vitamins, proteins (essential amino acids) and indigestible carbohydrates
High level of dietary fibre
High content of nutrients
“Algae are an optimum world source of food”
Consejo Superior de Investigaciones Científicas de España – 1999
A foodstuff rich in proteins, minerals, vitamins and other specific nutrients, such as polyunsaturated fatty acids.
Noteworthy for its high content in minerals and trace elements. All the elements needed by the human body are found in sufficient quantities in algae.
Universidad Complutense de Madrid – España – 2001
The results obtained show that these sea vegetables have:
A high mineral salts and dietary fibre content
An appreciable protein content
And a low overall lipid content
They therefore have the characteristics we look for in a healthy food.
(University of Santiago de Compostela, Spain – 2008)
One of the oldest living beings on the planet, they are also one of the few wild vegetables a true luxury in these times.
A natural resource that renews itself every year in the sea and is therefore a stable and sustainable food.