Ulva spp. FLAVOR Intense sea flavor. TEXTURE Fine and cartilaginous. NUTRITIONAL VALUE High protein and fiber content. Low fat content. No sugar. High content of vitamins A, B1 and B9. Source of vitamins C and E. High content of: Magnesium (Mg), Iron (Fe), Iodine (I) and Calcium (Ca). USES IN COOKING Raw: Tossed in salads. Toasted: Baked and crushed in a mortar can be used as a seasoning. Boiled: In soups, creams, croquettes, scrambled eggs, stews and pies. As a side dish in fish or seafood dishes. To wrap rice with raw or marinated fish: Japanese green sushi.