Seaweed ulva lactuca green sea lettuce from peru

the consumption of algae is on the rise, caused by the growing interest of consumers for foods with high nutritional value. The objective of this research was to determine the quality of protein, vitamins, minerals and amino acids of the algae for human consumption Ulva lactuca. The protein analysis was done by the Weende method, the vitamins and minerals by the AOAC method, the amino acids were determined by the ion exchange method, using an amino acid analyzer, the biological evaluation of the protein quality, by the Protein Efficiency Ratio (PER), and the Net Protein Ratio (NPR). The results were: protein 27.38%, fiber 3.37%, fat 0.48%, etc .; in vitamins: 0.257 mg / 100g thiamine, 0.05 mg / 100g riboflavin, 0.3 mg / 100g carotene; minerals: 2.1 µg / g copper, 25.6 µg / g zinc, 21.81 mg / g calcium, 15.14 mg / g magnesium; in amino acids: 1.32% lysine, 0.2% histidine, 1.54% arginine, 2.05% aspartic acid. As a protein, 1.16 was found with the PER test and 2.2 with NPR. It is concluded that the alga Ulva lactuca, presents protein, vitamins, minerals and essential amino acids, potentially usable in the food industry; besides being a healthy food for human nutrition / Wechat / Whatssa come in /span>