Seaweed, algae, and kelp can serve as excellent sources of minerals such as iron, iodine, potassium, and trace minerals. Sea vegetables also have a high digestible protein level.
Brown algae (kelp, fucus) is the most nutritious of sea vegetables. It is an excellent source of potassium and is easily ground into a powder which may be sprinkled over the food.
Red algae (gigartina, nori, dulce, and Iris Moss) contains a high concentration of cargeena which results in the red algae having a gelatinous consistency. The red algae maintains this form in the intestines and thus helps to absorb poisons and toxins which will then be carried out of the body.
Green algae (sea lettuce) has a lower mineral content, but is an excellent source of iron. It also contains a compound called cesium which binds with carcinogens to remove them from the digestive tract. This is typically easy to digest and tastes like oysters.
Blue-green algae is earth's most concentrated source of chlorophyll. It contains vitamins (especially B12), minerals, trace minerals, and beta carotene. It also has significant amounts of naturally occurring precursors of glycogen and other compounds which nourish and enhance brain activity.