Sea Spaghetti

(Himanthalia elongata)

Sea spaghetti - Himanthalia elongataBuy Sea Spaghetti

Sea spaghetti (also called thongweed or buttonweed) is another of the large brown seaweeds, although it is not closely related to the kelps or the wracks. It grows explosively up to 3 m long and can form dense mats near the shore which can cover large areas. The young shoots are very good to eat raw and taste a bit like asparagus.

They grow from small button like structures, from which a single front develops which branches in two, which branches in two, which branches in two…you know what happens!

Sea spaghetti can be only found in the East of the Atlantic, from Portugal to Norway, but it is most common around the British Isles.


Mild, crunchy and moorish. Best used rehydrated, quickly stir-fried with garlic until bright green. Add lemon or lime juice and eat.

Typical Nutritional value per 100g dry weight

Sea Spaghetti Content % RDA
Energy 747 kJ
Energy 179 kCal
Moisture 9.7 g
Protein 10 g
Carbohydrates 29 g
Dietary Fiber 31 g
Fat, total 2.7 g
Saturated fat 0.4 g
Mono unsaturated fat 0.4 g
poly unsaturated fat 0.8 g
Sodium 3620 mg
Magnesium 1590 mg 424%
Phosphorus 100 mg 14%
Potassium 5870 mg
Calcium 700 mg 88%
Manganese 2.3 mg 115%
iron 2.5 mg 18%
Copper 0.2 mg 20%
Zinc 4.5 mg 45%
Iodine 14.6 mcg 10%
Vitamin A – retinol 253 mcg 32%
Vitamin D – calciferol 0.3 mcg 6%
Vitamin E – tocopherols 5.8 mg 48%
Vitamin C – ascorbic acid 66 mg 83%
Vitamin B1 – thiamin 0.3 mg 27%
Vitamin B2 – riboflavin 4.5 mg 321%
Vitamin B7 – biotin (H) 33 mcg 66%
Vitamin B9 – folic acid 60 mcg 30%


Health Benefits

Even though sea spaghetti contains less minerals and vitamins than most other seaweeds, it is rich in polysaccharides such as laminaran. These substances are known to assist the immune system. Sea spaghetti is also known to have anti-microbial and anti-oxidative properties.