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TEST 3 – New Zealand Seaweed Reading Passage has six sections A-F . Choose the correct heading for each section from the list of headings below. List of headings
i Locations and features of different seaweeds
ii Various products of seaweeds
iii Use of seaweeds in Japan
iv Seaweed species around the globe
v Nutritious value of seaweeds
vi Why it doesn't dry or sink
vii Where to find red seaweeds
viii Underuse of native species
ix Mystery solved
x How seaweeds reproduce and grow
Call us not weeds; we are flowers of the sea. Section A Seaweed is a particularly nutritious food, which absorbs and concentrates traces of a wide variety of
minerals necessary to the body's health. Many elements may occur in seaweed - aluminium, barium,
calcium, chlorine, copper, iodine and iron, to name but a few - traces normally produced by erosion and
carried to the seaweed beds by river and sea currents. Seaweeds are also rich in vitamins: indeed, Eskimos
obtain a high proportion of their bodily requirements of vitamin C from the seaweeds they eat. The nutritive
value of seaweed has long been recognised. For instance, there is a remarkably low incidence of goitre
amongst the Japanese, and for that matter, amongst our own Maori people, who have always eaten
seaweeds, and this may well be attributed to the high iodine content of this food. Research into old Maori
eating customs shows that jellies were made using seaweeds, fresh fruit and nuts, fuchsia and tutu berries,
cape gooseberries, and many other fruits which either grew here naturally or were sown from seeds brought
by settlers and explorers.
