Also referred to as algae or sea vegetables, seaweed has been used as a human food since ancient times, particularly in China, Southeast Asia and Japan. There are different varieties of seaweed including brown, red and green. It is a nutrient dense food as it is a good source of calcium, iron, iodine and fiber. You can crumble it over rice, baked potatoes and salads, or added to soups, stock, beans and stews.
Reference: MacArtain, P., Gill, C. I., Brooks, M., Campbell, R., & Rowland, I. R. (2007).