Sea vegetables offer the broadest range of minerals of any food, containing virtually all the minerals found in the ocean-the same minerals that are found in human blood. Sea vegetables are an excellent source of calcium, iodine (up to 1,500 to 8,000 parts per million [ppm] dry weight for brown seaweeds), and sodium, a very good source of folic acid and magnesium, and a good source of iron, potassium, riboflavin, and pantothenic acid. In addition, sea vegetables contain good amounts of lignans, which are plant compounds with cancer-protective properties, and fucans, which can reduce the body's inflammatory response.
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