Edible seaweed are algae that can be eaten and used in the preparation of food. It typically contains high amounts of fiber and, contrary to typical plant based foods, they contain a complete protein. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are used extensively as food in coastal cuisines around the world. Seaweed has been a part of diets in China, Japan, and Korea since prehistoric times. Seaweed is also consumed in many traditional European societies, especially in northern and western Ireland, Wales (see Laver), Iceland and western Norway. Seaweed is also eaten in some coastal parts of South West England and the Atlantic coast of France as well as Nova Scotia and Newfoundland. The Maori people of New Zealand traditionally used a few species of red and green seaweed Most edible seaweeds are marine algae as most freshwater algae are toxic. While marine algae are not toxic, some do contain acids that irritate the digestion canal, while some others can have a laxative and electrolyte balancing effect. Japan consumes no fewer than 7 types of seaweed identified by name, and the general term for seaweed is used primarily for science and not in menus. Seaweed contains high levels of iodine relative to other foods. In the Philippines, Tiwi, Albay residents discovered a new pancit or noodles made from seaweed, which can be cooked into pancit canton, pancit luglug, spaghetti or carbonara and is claimed to have health benefits such as being rich in calcium, magnesium and iodine.