seaweed chondracanthus chamissoi / chicoria de mar / chicorea de mar, yuyo

Is an andemic species of the temperate coast of the south pacific that is Sandy bottoms, there are also crops of these algae. That has been used since pre - inca times in human food and is promising for: the extraction of carrageenan. The carrageenan. It is a viscous carbohydrate (sugar) capable of forming gelatins, it is extracted from these algae by means of a chemical method. Agar - Agar is used in the preparation of culture media for microorganisms. Carrageenan is used in the manufacture of dairy products, although it is also used in the textile, cosmetic, pharmacy, typography and other industries. Both substances are chemically related and have suspending, emulsifying, stabilizing, gelling properties while considering their direct consumption (fresh seaweed) due to its high protein and carbohydrate content. II. VALUE NUTRITIONAL COMPOSITION100 GRAMS CHONDRACANTHUS CHAMISOI DRIED Calcium 362 Mg. Ashes 24.7 g. Iron 34 mg. Proteins12.6 mg Magnesium 818 mg. Raw Fat (Oil) 0.1 g. Phosphorus 8.3 g. Total Dietary Fiber 46.6 g. Vitamin A 0.2 mg.