Sea lettuce
| Sea lettuce | |
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Ulva lactuca Illustration from Sowerby's English botany 1790-1814, by James Sowerby |
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| Scientific classification | |
| Domain: | Eukaryota |
| Kingdom: | Plantae |
| Division: | Chlorophyta |
| Class: | Ulvophyceae |
| Order: | Ulvales |
| Family: | Ulvaceae |
| Genus: |
Ulva Linnaeus, 1753 |
| Species | |
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See text |
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| Synonyms | |
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See text
The sea lettuces comprise the genus Ulva, a group of edible green algae that is widely distributed along the coasts of the world's oceans. The type species within the genus Ulva is Ulva lactuca, being Latin for "lettuce". The genus also includes the species previously classified under the genus Enteromorpha, the former members of which are known under the common name green nori.
Individual blades of Ulva can grow to be more than 400 mm (16 in) in size, but this only occurs when the plants are growing in sheltered areas. A macroscopic alga light to dark green in colour, it is attached by disc holdfast.
Sea lettuce is eaten by a number of different sea animals, including manatees and the sea slugs known as sea hares. Many species of sea lettuce are a food source for humans in Scandinavia, Great Britain, Ireland, China, and Japan (where this food is known as aosa). Sea lettuce as a food for humans is eaten raw in salads and cooked in soups. It is high in protein, soluble dietary fiber, and a variety of vitamins and minerals, especially iron. However contamination with toxic heavy metals at certain sites where it could be collected makes it dangerous for human consumption.
Sea lettuce species are commonly found in the saltwater aquarium trade, where the plants are valued for their high nutrient uptake and edibility. Many reef aquarium keepers use sea lettuce species in refugia or grow it as a food source for herbivorous fish. Sea lettuce is very easy to keep, tolerating a wide range of lighting and temperature conditions. In the refugium, sea lettuce can be attached to live rock or another surface, or simply left to drift in the water.
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Wikipedia