Proximate Composition, Physicochemical and Microbiological Characterization of Edible Seaweeds Available in the Portuguese Market.

Background: The aim of this work was the study of the proximate composition and profile of fatty acids, minerals, and some microbiological aspects of four edible seaweed species (, , sp., and sp.) available in the Portuguese market for food consumption, and produced in a national Integrated Multi-Trophic System (IMTA).