Two brown seaweeds, Wakame (Undaria pinnatifida) and Kombu
(Laminaria ochroleuca), one red seaweed called Nori (Porphyra
umbilicales), and one green seaweed, Sea Lettuce (Ulva rigida), were
used to develop this study. Samples were purchased from a local
company in 100 g plastic bags packaged as dehydrated products