Seaweeds grow in coastal sea water without roots or flowers. They have anchors called holdfasts that help them attach to rocks or other sea plants.
There are about 15,000 species of seaweed around the globe. They are classified into three main groups according to colour: reds, browns and greens. Of the thousands of species of sea vegetables, only a small fraction is used for human consumption. On average, they contain 50% carbohydrate, 35% protein, many vitamins (incl. B12), fibre and a maximum of 2% fat.
