Seaweeds
The blue-green seaweed (Nostoc commune), known as fa' tsai or fat choy to the Chinese, is consumed as a delicacy in vegetarian dishes.
Marine macroalgae, commonly referred to as 'seaweeds', fall into four divisions determined by colour. There are about 240 species of seaweeds in Malaysia, where they have traditionally been used as sources of food, medicine and industrial chemicals. Coral reefs support the highest diversity of species, followed by rocky shores and sandy or muddy areas. Seaweed beds contribute greatly to the productivity of the seas, as well as provide feeding and breeding grounds for marine life.
- Information in the full article includes
- Origin
- Structure
- Seaweed habitats
- Malaysian species