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The same about ash, protein, fat, minerals (K, Ca, and Mg), and poly unsaturated fatty acids (PUFAs) boiling is a culinary method that greatly influences and on the contrary, sous vide culinary is a technique that respects and can even improve the nutritional value of raw algae.The current experiment was adopted during the summer 2018, fall 2018/2019 and summer 2019 respectively at the Experimental Farm of Baloza station, Desert Research Center. North Sinai Governorate, Egypt to study the effect of different doses of irradiation (0, 20,
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