Sea Spaghetti (Himanthalia elongata) Whole Dried

A long, stringy brown algae from the Atlantic, known for its shape and a mild, mushroom-like flavor; often cooked like pasta.

Nutritional Profile per Serving

This profile represents the **average** nutrient content for the **Sea Spaghetti (Himanthalia elongata) Whole Dried** ingredient, aggregated across all known varieties.

Calcium (Ca): 1,300.00 per 100g Strengthens cell walls, improves soil structure and aids in nutrient uptake.
Calcium (Ca): 300.00 per 100g Strengthens cell walls, improves soil structure and aids in nutrient uptake.
Calcium (Ca): 300.00 per 100g Strengthens cell walls, improves soil structure and aids in nutrient uptake.
Iron (Fe): 7.00 per 100g Essential for the formation of chlorophyll and acts as a catalyst for several biochemical processes.
Iron (Fe): 7.00 per 100g Essential for the formation of chlorophyll and acts as a catalyst for several biochemical processes.
Iron (Fe): 26.00 per 100g Essential for the formation of chlorophyll and acts as a catalyst for several biochemical processes.
Magnesium (Mg): 360.00 per 100g Central to photosynthesis, as it is part of the chlorophyll molecule.
Potassium (K): 2,600.00 per 100g Helps with water regulation, disease resistance, and overall plant vigor.
Potassium (K): 2,000.00 per 100g Helps with water regulation, disease resistance, and overall plant vigor.
Potassium (K): 2,000.00 per 100g Helps with water regulation, disease resistance, and overall plant vigor.
Protein: 8.00 per 100g Crucial for enzyme function, structural support, and cell replication.
Protein: 8.00 per 100g Crucial for enzyme function, structural support, and cell replication.
Vitamin C: 80.00 per 100g Water-soluble antioxidant essential for tissue repair and immune function in animals.
Vitamin C: 80.00 per 100g Water-soluble antioxidant essential for tissue repair and immune function in animals.