Plant-based protein from the sea

Tofu, tempeh and seitan are the best-known alternative protein sources, but the ocean is home to others that are just as nutritious and palatable. An article recently published in Food Technology magazine highlights three of these.

Algae-derived proteins

Algae are categorised into two forms. Macroalgae are seaweeds visible to the naked eye that grow in oceans, lakes, rivers and ponds. Microalgae are single-cell organisms that can only be seen with the aid of a microscope and mostly occur in fresh and marine water.

Both microalgae and macroalgae are nutrient-dense with varying amounts of vitamins A, C and E, folate, calcium, iodine, iron, omega-3 fatty acids, carbohydrates, protein and a variety of other nutrients. The protein content of macroalgae ranges from 3% to 50%, while microalgae’s protein content can be as high as 70%.

Super seaweeds

Red seaweed such as nori — commonly used to wrap sushi rolls — tends to have the highest protein content; 100 g of nori contains up to 50 g of protein. Nori has an amino acid profile similar to that of peas or beans, contains a high amount of omega-3 fatty acid and is a good source of vitamin B12.

Duckweed

Duckweed, the smallest flowering plant in the world, has protein content of up to 45%. People in Laos, Thailand, Vietnam and parts of Africa have been eating various duckweeds for centuries.