Tag: Edible jellyfish

Despite being over 95% water, traditionally processed and dried jellyfish contains approximately 5.5 to 6 grams of protein per 100 grams, a nutritional profile that surprises many. The unique gelatinous texture of edible jellyfish makes it a low-calorie addition to various dishes, valued not just for its taste but for the protein it provides.

Composed of over 95% water, the remaining solid matter of edible jellyfish contains a surprising array of beneficial nutrients for heart health, including valuable proteins and omega-3 fatty acids.

While jellyfish are composed of approximately 95-98% water, their dry mass offers a surprising nutritional value, particularly a high protein content comprised mainly of collagen. This makes them a subject of growing interest for food scientists and nutritionists exploring novel and sustainable food sources.

For over 1,700 years, certain species of jellyfish have been a delicacy in Asian cuisine, prized for their unique texture and traditional health properties. So, how could eating a jellyfish be beneficial and what does modern science say about this ancient food source?

With some reports indicating that the annual global harvest of edible jellyfish is in the hundreds of thousands of metric tons, these marine creatures are a surprisingly significant food source in many parts of the world. This raises a key question for many in Western diets: are jellyfish a good source of protein, and what other nutritional benefits might they offer?

Jellyfish have been a part of Asian cuisine for over a thousand years, prized for their unique crunchy texture and various health benefits. However, in Western cultures, the question remains: is jellyfish healthy for you, and how can it be consumed safely?. This article explores the nutritional profile, health advantages, and important considerations for incorporating this sustainable marine delicacy into your diet.