Cultivating Palmaria palmata - Bord Iascaigh Mhara

As one of the few seaweeds in Europe used for human consumption, the chemical composition of Palmaria has
been of interest for a long time (Morgan et al., 1979). In recent years, the increased health awareness among the
general public, and the search for new protein sources for animal feed and novel bioactive compounds, has led
to further investigations into the chemicals found in seaweeds, which consequently have increased the range of
applications for health foods, food supplements, cosmetics and also medical applications (Løvstad Holdt &
Kraan, 2011; Indergaard & Minsass, 1991). Palmaria palmata has a relatively high protein content which makes
it suitable for human and animal food. The protein content can even be increased when it is grown in integrated
aquaculture or co-cultivated with abalone (Langdon et al., 2004). Palmaria is also a valuable source of vitamins
and minerals as well as of antioxidants, which scavenge free radicals. The content of different chemicals,
however, varies with season and location (Hagen Røgge et al., 2004). The average concentrations of chemical
compounds found in Palmaria palmata are shown in Table 2.1.
Table 2.1: Chemical composition of Palmaria palmata (from Morrissey, Kraan & Guiry, 2001)
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Protein 12 – 21 %
Fat 0.7 – 3 %
Carbohydrates 46 – 50 %
Vitamin C 150 – 280 ppm
Beta-Carotene 663 i.u.
Vitamin B1 7 ppm
Vitamin B2 2 – 5 ppm
Vitamin B3 2 – 19 ppm
Vitamin B6 9 ppm
Vitamin B12 6.6 ppb
Vitamin E 1.71 ppm
Calcium 2000 – 8000 ppm
Iodine 150 – 550 ppm
Iron 56 – 350 ppm
Magnesium 0.2 – 0.5 %
Manganese 10 – 155 ppm
Sodium 0.8 – 3 %
Zinc 3 ppm