Sea vegetables (seaweeds) are excellent sources of most minerals, especially: potassium, sodium, calcium, iodine, magnesium, sulfur, nitrogen, iron, zinc, boron, copper, manganese, chromium, selenium, bromine, vanadium, nickel: often better sources than meat, whole milk, eggs and usually better than any land plants. This means that high quality seaweeds can be used to compensate for the frequent low mineral content of food plants and animal grown "factory-style" on mineral-depleted soils.
Most sea vegetables are excellent sources of the vitamins (A, B's, especially B12, C, D, E and K ) as well as essential fatty acids.
Ryan Drum PhD., AHG
BC KELP, PO Box 274, Prince Rupert,
British Columbia, V8J 3P3 Canada
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