It is considered a superfood  because it has healthy amounts of important trace minerals, and potassium, iron, calcium, magnesium and iodine.

Ogo comes in thin strands. Like most other seaweeds, it's a bit salty, but it's also lighter than most other varieties. It also stands out for being a brown-ish red color when raw. Popular uses for ogo include raw or cooked in salads, soups, and alongside other seafoods to freshen up the other components of a dish.