# Laminar _Ulva_ Species: A Multi-Tool for Humankind?
## 5 Commercial Potential
### Human Food  
Algae vary in composition based on the species, geographic location, water conditions, and harvest season. However, the distinguishing feature of all seaweeds is their high-water content of more than 70%, which implies that they should be consumed soon after harvesting or dried [169], and between 20 and 50% of its dry weight contains essential minerals for human consumption.  
In terms of nutritional value, green algae such as _Ulva_, as previously mentioned, may be a source of important amino acids, with some of them, such as histidine, present at amounts equivalent to vegetables and eggs [96]. It should also be noted that the overall quantity of an element in seaweed does not properly predict the absorbable amount in the gastrointestinal (GI) tract. [PERSON] et al. (2019) [170] reported that to enable saccharolytic fermentation in the human colon, the gut microbiota must produce functional carbohydrate enzymes (CAzymes) capable of breaking down seaweed glycans as carbon sources. Meanwhile, [PERSON] et al. (2017) [171] investigated the bioaccessibility of bioactive compounds from green algae (_Chaetomphainum_, _Ulva intestinalis_, _U. lactuca_, and _Ulva prolifera_) cultivated in multitrophic aquaculture environments. Their findings suggested that the absence of bioaccessible phenolic compounds in human digestion indicates the inability to eliminate these compounds, thus suggesting the likely necessity for extraction [170; 171].  
Furthermore, this alga can be a rich source of minerals (especially calcium, magnesium, iron, and zinc, as well as high levels of potassium; calcium, sodium, and iron levels were higher than those recorded for land plants), lipids, and phytochemicals. Extraction of proteins from two marine macroalgae, _Ulva_ sp. (Chlorophyta) and _Gracilaria_ sp. (Rhodophyta), for food application, evaluated digestibility, amino acid content, and antioxidant characteristics of the protein concentrates [96; 132].  
[PERSON] et al. [172], when analyzing the nutritional composition of ten species of algae most used in food, observed that for _U. lactuca_ the total fiber corresponds to 3.8 g/100 g, and, compared to food, it is below that of lentils and above that of rice, carrots, apples, bananas, cabbage, and plums; while carbohydrates are smaller than the foods mentioned above with 4.1 g/100 g of dry weight. The mineral composition (Ca, Po, Mg, Na, Cu, Fe, I, Zn) is equivalent to 1.4 g/100 g. Algae contain many forms of antioxidants, including vitamins (hydro- and fat-soluble) and pigments. In this experiment, vitamin C and B\({}_{3}\) were in the highest proportion (10 and 8 mg/8 g dry weight, respectively) for a total of 18.1 mg/8 g [172].  
Around 20% of the Asian diet consists of seaweed, and Ulva is commonly consumed as a meal or as an extract, for example, in health supplements; in Western nations, seaweed is mostly utilized as food additives or extracts (as natural colorants in foods and beverages) [70; 173]. Another approach utilized by the food business is to improve the visual attractiveness of items [132].  
A study of bread in [PERSON] et al., 2012 [174], showed that breads containing algae (such as 4% _Ascophillylum nodosum_--Phaeophyceae) can significantly reduce energy intake in overweight individuals in the meal after consuming enriched bread [157].