Seaweeds, marine algae found in oceans worldwide, are nutrient-dense organisms valued for their culinary, medicinal, and industrial uses. Ranging from green (Ulva), red (Nori), to brown (Kelp), they thrive in coastal waters, absorbing minerals like iodine, calcium, and potassium from seawater. Rich in vitamins, antioxidants, and fiber, seaweeds support thyroid health, digestion, and immunity. In cuisines, especially in Asia, they’re used in sushi, soups, and salads, offering umami flavor and texture. Seaweeds also serve as biofertilizers, enhancing soil health, and are key in cosmetics, pharmaceuticals, and biofuel production due to their bioactive compounds. Sustainable harvesting and farming reduce environmental impact, though overexploitation poses risks. With rising global demand, seaweeds are a versatile, eco-friendly resource, contributing to food security, health, and innovative applications in various industries.