Blue-green alga, Nostoc commune, contained moderate amounts of protein and iron. Its in vitro protein digestibility was 43.50%. The soluble and ionic iron from the alga was extractable to some extent at pH 1.5 but was not detectable at pH 8.0. The digestion by protease did not affect the iron detection. Heat processing at 100 and 120 degrees C failed to increase the digestibility and the content of available iron. The dietary fiber in the alga may be responsible for low protein digestion and low iron availability.

The properties of ishikurage (Nostoc commune) and other algae were compared. Ishikurage and suizenji nori (Aphanothece sacrum) absorbed much more amaranth than others. They have a high settling volume (SV) in water. The high SV of ishikurage is attributable to its neutral detergent fiber (NDF). The acid detergent fiber (ADF) from the alga had a high amaranth absorption. However the absorption by the ADF did not explain the absorption by ishikurage. The results suggest that ishikurage may have a nutritional significance as a source of dietary fiber.