Flavour: High umami and seafood taste.
Found in marine brackish water, temperature 10-25°C.
Rich in polyunsaturated fatty acids and phycoerythrin.
Anti-parasitic, anti-tumor, anti-cancer, antioxidant, omega-3, DHA: coronary heart disease, aging-related degenerative diseases.
How to eat it:
... in mayonaise?
As a practical example of a delicious way to use this microalgae species in your daily meals, we have adapted a lovely recipe for a Rhodomonas veganaise that was created at ILVO.
At the moment, Rhodomonas salina is not a commercial microalgae. The ValgOrize project aims at moving the European market forward towards a wider microalgae consumption.