Algae Low in Ash (1st - 20th) (per 100 g edible portion)

• Tengusa (agar jelly)
  
  Tr
• Tengusa (tokoroten)
  
  0.1 g
• Ego-nori (okyuto)
  
  0.2 g
• Suizenji-nori (dried, soaked in water)
  
  0.3 g
• Mozuku (salted, desalted)
  
  0.6 g
• Wakame, Dried product (haiboshi , soaked in water)
  
  0.6 g
• Ogo-nori (salted, desalted)
  
  0.8 g
• Okinawa-mozuku (salted, desalted)
  
  0.8 g
• Wakame Fruit-bearing leave (raw)
  
  0.9 g
• Green caviar (raw)
  
  1.2 g
• Tosaka-nori (red, salted, desalted)
  
  1.2 g
• Mukade-nori (salted, desalted)
  
  1.4 g
• Wakame Blanched and salted (desalted)
  
  1.5 g
• Wakame, Dried product (dried, soaked in water)
  
  1.6 g
• Tosaka-nori (green, salted, desalted)
  
  1.8 g
• Tengusa (agar-agar)
  
  2.8 g
• Wakame (raw)
  
  3.3 g
• Kawa-nori (dried)
  
  4.9 g
• Hitoegusa (tsukudani)
  
  6.7 g
• Wakame Stipe and center vein (blanched and salted,desalted)
  
  8.2 g