The quality of the seaweed protein is comparable to lean beef and whole cooked eggs based on its amino acid composition and digestibility. * Barta, E.S., & Branen, A.L., & Leung, H.K. (1981) Nutritional Analysis of Puget Sound Bull Kelp. Journal of Food Science, 46, 494-496.
In general, seaweeds are a good source of vitamins such as B1, B2, B6, and B12 and exceeds that of spinach or cabbage. Seaweed is also a great source of vitamin C and Niacin.* Seibin and Teuko Asaki. (1983). Low-Calorie High Nutrition Vegetables from the Sea to Help You Look and Feel Better. Japan Pbns. Inc., Tokyo. 176 pages.
Due to the presence of micronutrients, seaweeds are a superb source of essential elements. Seaweeds concentrate elements such as iron, cobalt, zinc, nickel, magnesium, and iodine.
Kelp is naturally rich in iodine. Iodine concentrations vary with species, location, and preparation but kelp may contain up to 1% of their dry weight in iodine. * Druehl and Clarkston. (2016). Pacific Seaweeds. Harbour Publishing. 281-285.