ALGAE
Algae are group of auto-trophic plant capable of manufacturing their own carbohydrate food, from carbon dioxide and water due to presence of photosynthetic pigments.
Algae are strictly aquatic plants found both in sea and fresh water.
Many algae are an important source of food particularly of fish, aquatic amphibia, mammals, animals etc.
In some coastal countries people have long been using algae and other sea weeds as a chief source of human food. At present days diet list exists over hundreds species.
Algae are used as salad, ingredients of soup, flavouring meat, the blades and stripes are either chopped, fried or used as such with or without salt.
The red brown and green algae are considered indispensable for a well balanced diet. They contain vitamin A, B, C and E, some of them are considered to be enriched with proteins, fats and carbohydrates.
Porphyra tenera, a red algae is cultivated for the weed industry of Japan, in the name of "Nori". The chemical analysis showed that it contain 30-35% proteins and 40-45% carbohydrates.
Chlorella is another important algae which is richer in protein, lipids and vitamins. The food value of it is comparable to that of mixture of soyabean and spinach. Cultivation, harvesting and drying are the three important processes to make chlorella into food stuffs. The dried algal mass is ground in mill and stored in powdered form.
Diatom Nitzschia is rich in vitamin A. ulva, chlorella, laminaria and many other in vitamin B & C.
Rhody-menia contains much vitamin C as citrous fruit.
By Azhar Mehmood Abbasi
M.Sc. Botany (Prev)
THE KAGHAN (Literary Organ)
Government Post Graduate College Abbottabad 1995
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