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From sushi rolls to smoothies, seaweed is making its way into more American diets. Long prized in many Asian countries, it’s now attracting global attention for its impressive nutritional value and potential to make food production more sustainable. Could this ocean-grown algae really be the “food of the future”? University of Nevada, Reno nutrition expert Angeline Jeyakumar explains
What is seaweed?
Seaweed, also known as marine algae, grows naturally in oceans and coastal waters. Unlike land crops, it doesn’t require soil, fertilizers or pesticides, making it one of the most environmentally friendly foods to produce. While hundreds of species exist, edible varieties such as nori, wakame and kelp are the most common and have been eaten for centuries in many parts of Asia
Why are scientists calling seaweed the ‘food of the future’?
Seaweed offers a rare combination of environmental and nutritional benefits. It requires few red provides habitat for marine life. At the same time, it can help diversify the food supply and provide important nutrients without placing additional pressure on farmland. As the world’s population grows, researchers see seaweed as one way to produce nutritious food more sustainably
Is seaweed really that nutritious?
Yes. Seaweed is rich in nutrients many Americans don’t get enough of, including iodine, fiber, iron, potassium and vitamins A, C, E and several B vitamins. Because iodized salt is used less often today, seaweed can be an excellent naturalcontains heart-healthy omega-3 fatty acids and plant compounds that help protect cells and reduce inflammation. Some varieties even contain prebiotic compounds that support gut health
Should seaweed replace vegetables like spinach or kale?
No. Seaweed is best viewed as a complement rather than a replacement. Although it contains high concentrations of certain nutrients, it’s typically eaten in much smaller amounts, such as in soups, salads, sushi or as a seasoning. Adding seaweed to a balanced diet is one way to increase nutrient intake without replacing other vegetables
Is all seaweed safe to eat?
Most edible seaweeds are safe when consumed in moderation. However, some varieties, particularly kelp and wakame, contain high amounts of iodine, so people with thyroid disease, kidney disease or other chronic health conditions should talk with their healthcare provider before eating seaweed regularly. To get the most benefit, choose products from reputablels and be cautious of products that make unrealistic health claims
What’s the easiest way to add seaweed to my diet?
Seaweed is surprisingly versatile. Try adding roasted nori to salads, soups or rice dishes, use it to make sushi rolls, stir wakame into miso soup or sprinkle crumbled seaweed over vegetables and seafood. It can even be blended into smoothies or incorporated into baked goods for an extra nutritional boost
About the professor
Angeline Jeyakumar is an assistant professor in the Department of Nutrition and Extension public health nutrition specialist. With more than 20 years of experience, her research focuses on food security, micronutrient deficiencies and nutrition strategies that help communities improve health through sustainable dietary choices. Her work spans maternal and child nutrition, adolescent health and chronic disease prevention among older adults
Health & Medicine |July 22, 2026Angeline Jeyakumar
