ArticleFood science & nutrition2026
Scottish Seaweeds as Sustainable Sources of Micronutrients: Mineral Composition, Vitamin B
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Seaweeds (macroalgae) are increasingly recognized as potential nutrient-dense components of human diets and promising contributors to sustainable food systems. The unique nutritional profile, along with a rich content of soluble fiber and bioactives, has led to growing interest in the potential of seaweeds in addressing micronutrient insufficiencies, particularly in plant-based diets where traditional sources of certain micronutrients are limited. This study aimed to evaluate selected Scottish seaweed species by quantifying key micronutrients and estimating their potential contribution to dietary intakes while also determining heavy metal and iodine concentrations to assess consumer exposure risk. In addition, the study investigated practical mitigation strategies to reduce iodine and heavy metal levels, with the objective of delivering nutritionally valuable seaweed products that are both safe and aligned with dietary guidelines. Eleven wild seaweed species obtained from the north coast of Scotland together with two farmed seaweed species from the west coast were analyzed for mineral and heavy metal content using inductively coupled plasma-mass spectrometry (ICP-MS), and vitamin B
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