Biochemical and Nutritional Characterization of Edible Seaweeds from the Peruvian Coast.

In Peru, the number of species of edible seaweeds within the genera , (hereafter ), (hereafter ), and has not been fully established, nor is there a significant level of information available related to their chemical and nutritional composition. This study involved the biochemical analysis of species belonging to ten genera of macroalgae, known edible and some of which have the potential to be used as food, including six red (, , , and ), two green ( and ), and two brown ( and ) species collected along the Peruvian coast (6°-17° S). In the evaluation of 37 specimens, differences were found in the proximal composition, amino acid composition, and fatty acid profiles, which were specific to subgroups and supported their taxonomic classification, mainly at the order level.