name the algae which is usedas salate
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Edible seaweed, or sea vegetables, are algae that can be eaten and used in the preparation of food. They typically contain high amounts of fiber.[1][2] They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae.[1]
Seaweeds are also harvested or cultivated for the extraction of polysaccharides [3] such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives.[4] The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids.[5]
Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while some others can have a laxative and electrolyte-balancing effect.[6] Most marine macroalgae are nontoxic in normal quantities, but members of the genus Lyngbya are potentially lethal.[7]Typically poisoning is caused by eating fish which have fed on Lyngbya or on other fish which have done so.[7] This is called ciguatura poisoning.[7] Handling Lyngbya majuscula can also cause seaweed dermatitis.[8] Some species of Desmarestia are highly acidic, with vacuoles of sulfuric acid that can cause severe gastrointestinal problems.[7]
The dish often served in western Chinese restaurants as 'Crispy Seaweed' is not seaweed but cabbage that has been dried and then fried.[9]
Seaweeds are also harvested or cultivated for the extraction of polysaccharides [3] such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives.[4] The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids.[5]
Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while some others can have a laxative and electrolyte-balancing effect.[6] Most marine macroalgae are nontoxic in normal quantities, but members of the genus Lyngbya are potentially lethal.[7]Typically poisoning is caused by eating fish which have fed on Lyngbya or on other fish which have done so.[7] This is called ciguatura poisoning.[7] Handling Lyngbya majuscula can also cause seaweed dermatitis.[8] Some species of Desmarestia are highly acidic, with vacuoles of sulfuric acid that can cause severe gastrointestinal problems.[7]
The dish often served in western Chinese restaurants as 'Crispy Seaweed' is not seaweed but cabbage that has been dried and then fried.[9]
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