Marine algae as sources of fibres: Determination of soluble and insoluble dietary fibre contents in some ‘sea vegetables’

Abstract The soluble and insoluble dietary fibre contents of seven marine algae (‘sea vegetables’): wakame ( Undaria pinnatifida ), hijiki ( Hijiki fusiformis ), sea spaghetti ( Himanthalia elongata ), arame ( Eisenia bicyclis ), sea lettuce ( Ulva lactuca ), A O nori ( Enteromorpha spp), and nori ( Porphyra tenera ) were determined by the gravimetric method of Prosky et al ( J Assoc Anal Chem 1988, 71 1017–1023) following some adaptations. These seaweeds are particularly rich in dietary fibres with total dietary fibre contents varying between 32·7 and 74·6% (on a dry weight basis) of which 51·6 to 85·0% are water soluble. Marine algae appear to be good sources of fibres presenting great chemical, physico‐chemical and rheological diversities that may be beneficial in nutrition.