Edible seaweed Edible seaweed Edible seaweed, or sea vegetables, are algae that can be eaten and used in the preparation of food. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible
Edible dormouse known. The genus "Glis" first originated in the middle Oligocene, although it did not become common until the Pliocene. By the Pleistocene, only one species, "G. sackdillingensis", is known to have survived, and this is likely the ancestor of the modern species, which first appeared in the early to mid-Pleistocene. Edible dormice that have been isolated on oceanic islands are a prime example of insular gigantism, in which small animals in isolated locations become larger over the course of many generations. Although it is not known why, the number of teats on a female edible dormouse varies across regions of