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Unfortunately I don't have the numbers yet (I'll edit then), but for proteins I have also included in my diet:

• Algae
• Sprouted seeds

About sprouted seeds: if I remember well that changes the proteins content (I'm gonna search for numbers about that, but I sort of remember FAO advising to consume chickpeas half sprouted to gain the nutriment composition advantage of both dried and sprouted peas)

e.g. sprouted brown lenses do contain vitamin B12, whereas dried they do not contain B12.

About Algae I eat routinely:

• Spiruline (I think this one has the highest protein content, and its really big)
• Royal Kombu, Oarweed
• Himanthalia elongata
• Wakame
• Nori
• Dulse
• Ulve
• Lithothame
• Fucus.

I don't remember which ones exactly in which quantity, I have to make my answer more precise: IIRC most of them have high proteins content.

My first reading for scientific sources suggests: there are no or really few scientific studies about algae after being dried. We don't know if the process of drying keep all the extremely rich nutriments that algae do contain when alive.

And just for the mind shift, it is not disgusting at all, I can assure you, it was extremely easy to start mixing them with my dishes.

I consume them either cooked in the same water as noodles, rice, quinoa, peas, beans or (depending on the algae type), raw as mixed ingredient in salads: the barrier was only mental, really.

I have never tried to eat them seperately though. I think Kombu would make a good first try. Its flesh really resemble vegetables like leek.

Unfortunately I don't have the numbers yet (I'll edit then), but for proteins I have also included in my diet:

• Algae
• Sprouted seeds

About sprouted seeds: if I remember well that changes the proteins content (I'm gonna search for numbers about that, but I sort of remember FAO advising to consume chickpeas half sprouted to gain the nutriment composition advantage of both dried and sprouted peas)

E.g. sprouted brown lenses do contain vitamin B12, whereas dried they do not contain B12.

About Algae I eat routinely:

• Spiruline (I think this one has the highest protein content, and its really big)
• Royal Kombu, Oarweed
• Himanthalia elongata
• Wakame
• Nori
• Dulse
• Ulve
• Lithothame
• Fucus.

I don't remember which ones exactly in which quantity, I have to make my answer more precise: IIRC most of them have high proteins content.

My first reading for scientific sources suggests: there are no or really few scientific studies about algae after being dried. We don't know if the process of drying keeps all the extremely rich nutriments that algae do contain when alive.

And just for the mind shift, it is not disgusting at all, I can assure you, it was extremely easy to start mixing them with my dishes.

I consume them either cooked in the same water as noodles, rice, quinoa, peas, beans or (depending on the algae type), raw as mixed ingredient in salads: the barrier was only mental, really.

I have never tried to eat them separately, though. I think Kombu would make a good first try. Its flesh really resembles vegetables like leek.

Unfortunately I don't have the numbers yet (I'll edit then), but for proteins I have also included in my diet:

• Algae
• Sprouted seeds

About sprouted seeds: if I remember well that changes the proteins content (I'm gonna search for numbers about that, but I sort of remember FAO advising to consume chickpeas half sprouted to gain the nutriment composition advantage of both dried and sprouted peas)

e.g. sprouted brown lenses do contain vitamin B12, whereas dried they do not contain B12.

About Algae I eat routinely:

• Spiruline (I think this one has the highest protein content, and its really big)
• Royal Kombu, Oarweed
• Himanthalia elongata
• Wakame
• Nori
• Dulse
• Ulve
• Lithothame
• Fucus.

I don't remember which ones exactly in which quantity, I have to make my answer more precise: IIRC most of them have high proteins content.

My first reading for scientific sources suggests: there are no or really few scientific studies about algae after being dried. We don't know if the process of drying keep all the extremely rich nutriments that algae do contain when alive.

And just for the mind shift, it is not disgusting at all, I can assure you, it was extremely easy to start mixing them with my dishes.

I consume them either cooked in the same water as noodles, rice, quinoa, peas, beans or (depending on the algae type), raw as mixed ingredient in salads, I never eat them seperatly though) : the barrier was only mental, really.

Unfortunately I don't have the numbers yet (I'll edit then), but for proteins I have also included in my diet:

• Algae
• Sprouted seeds

About sprouted seeds: if I remember well that changes the proteins content (I'm gonna search for numbers about that, but I sort of remember FAO advising to consume chickpeas half sprouted to gain the nutriment composition advantage of both dried and sprouted peas)

e.g. sprouted brown lenses do contain vitamin B12, whereas dried they do not contain B12.

About Algae I eat routinely:

• Spiruline (I think this one has the highest protein content, and its really big)
• Royal Kombu, Oarweed
• Himanthalia elongata
• Wakame
• Nori
• Dulse
• Ulve
• Lithothame
• Fucus.

I don't remember which ones exactly in which quantity, I have to make my answer more precise: IIRC most of them have high proteins content.

My first reading for scientific sources suggests: there are no or really few scientific studies about algae after being dried. We don't know if the process of drying keep all the extremely rich nutriments that algae do contain when alive.

And just for the mind shift, it is not disgusting at all, I can assure you, it was extremely easy to start mixing them with my dishes.

I consume them either cooked in the same water as noodles, rice, quinoa, peas, beans or (depending on the algae type), raw as mixed ingredient in salads: the barrier was only mental, really.

I have never tried to eat them seperately though. I think Kombu would make a good first try. Its flesh really resemble vegetables like leek.

Unfortunately I don't have the numbers yet (I'll edit then), but for proteins I have also included in my diet:

• Algae
• Sprouted seeds

About sprouted seeds: if I remember well that changes the proteins content! (I'm gonna search for numbers about that)

Namely for Chickpeas and Lenses. e.g. sprouted brown lenses do contain vitamin B12, whereas dried they do not contain B12.

About Algae I eat routinely:

• Spiruline (I think this one has the highest protein content, and its really big)
• Royal Kombu, Oarweed
• Himanthalia elongata
• Wakame
• Nori
• Dulse
• Ulve
• Lithothame
• Fucus.

I don't remember which ones exactly in which quantity, I have to make my answer more precise: IIRC most of them have high proteins content.

My first reading suggests: there are no or really few scientific studies about algae after being dried. We don't know if the process keep all the extremely rich nutriments they do contain when alive.

And just for the mind shift, it is not disgusting at all, I can assure you, it was extremely easy to start mixing them with my dishes.

I consume them either cooked in the same water as noodles, rice, quinoa, peas, beans or (depending on the algae type), raw as mixed ingredient in salads, I never eat them seperatly though) : the barrier was only mental, really.

Unfortunately I don't have the numbers yet (I'll edit then), but for proteins I have also included in my diet:

• Algae
• Sprouted seeds

About sprouted seeds: if I remember well that changes the proteins content (I'm gonna search for numbers about that, but I sort of remember FAO advising to consume chickpeas half sprouted to gain the nutriment composition advantage of both dried and sprouted peas)

e.g. sprouted brown lenses do contain vitamin B12, whereas dried they do not contain B12.

About Algae I eat routinely:

• Spiruline (I think this one has the highest protein content, and its really big)
• Royal Kombu, Oarweed
• Himanthalia elongata
• Wakame
• Nori
• Dulse
• Ulve
• Lithothame
• Fucus.

I don't remember which ones exactly in which quantity, I have to make my answer more precise: IIRC most of them have high proteins content.

My first reading for scientific sources suggests: there are no or really few scientific studies about algae after being dried. We don't know if the process of drying keep all the extremely rich nutriments that algae do contain when alive.

And just for the mind shift, it is not disgusting at all, I can assure you, it was extremely easy to start mixing them with my dishes.

I consume them either cooked in the same water as noodles, rice, quinoa, peas, beans or (depending on the algae type), raw as mixed ingredient in salads, I never eat them seperatly though) : the barrier was only mental, really.