“…S. herbacea are also unique for having a salty taste and a smaller quantity of sodium, as well as their nutritional quality of fatty acid content [ 4 , 46 , 109 , 110 ], especially polyunsaturated [ 111 , 112 ], in addition to minerals [ 4 , 16 , 20 , 53 , 103 , 105 , 108 , 113 , 114 ], vitamins [ 4 , 53 ] and antioxidants [ 4 , 7 , 20 , 29 , 105 ], which enrich their nutritional profile [ 4 ] and make Salicornia species S. herbacea , S. bigelovii and S. brachiata good options for making salt substitutes.…”