A new study led by researchers at King Abdullah University of Science and Technology (KAUST) highlights that the nutritional value of aquatic invertebrates—such as oysters, mussels, and crabs—has been greatly underestimated. Published in the journal Nature, the study examined 30 essential nutrients for human health and found that current global production of these creatures contains enough vitamin B12 and selenium to meet the annual needs of over 5 billion people. Additionally, they supply sufficient iodine, zinc, copper, and omega-3 fatty acids to meet the annual requirements of more than 1 billion people. Traditionally, aquatic food systems are evaluated based on the quantity of food produced, rather than the nutritional value they provide. The researchers argue that a better understanding of their nutrient content can ensure that nutrition is a central focus in discussions about future food systems, helping to create both healthy diets and sustainable use of marine resources. "For far too long, we have measured the success of aquatic food systems in tons of production, rather than in the nutrients they deliver to people," said Jessica Zamborain-Mason, lead author of the study and assistant professor of marine science at KAUST. "Our research shows that aquatic invertebrates make a much greater nutritional contribution than many people realize." To conduct the study, researchers compiled nutritional data from hundreds of aquatic invertebrate species and developed predictive models to estimate the nutrient content of more than 50,000 potentially edible species. This dataset allows for a more comprehensive approach to accounting for nutrition in broader socio-ecological goals and positions aquatic invertebrates as a key component of future nutrition-security discussions. The nutrient estimates will also be added to SeaLifeBase, a major online database of marine species, giving researchers and policymakers access to new data on the nutritional value of aquatic foods. The study found that aquatic invertebrates contribute disproportionately high levels of key micronutrients compared to the amount of food they produce. In aquaculture, for example, invertebrates make up about one-third of production by weight but supply more than half of the nutrients such as iodine, vitamin B12, vitamin C, and iron. The research also notes that processing methods can affect nutritional value. For instance, 100 grams of dried invertebrates often have higher mineral concentrations than raw tissue, offering opportunities to maximize nutrition through product development and reduce waste. The researchers clarify that their findings are not a recommendation to harvest more aquatic species. Instead, they provide a stronger evidence base for considering nutrition alongside sustainability when managing fisheries, expanding aquaculture, or examining aquatic food systems. "Many aquatic invertebrates around the globe are data-poor or unassessed in terms of sustainability," Zamborain-Mason added. "Our work emphasizes the need to better protect, monitor, and assess these resources, as they, together with other aquatic foods, can be key to achieving current and future nutrition security." The team hopes the research will help governments, industry leaders, and international organizations incorporate nutrition more fully into fisheries, aquaculture, and food-system policies. They also aim to identify gaps where further research or nutritional data are needed. As countries work to build more resilient food systems, the researchers emphasize that understanding what food is produced is only part of the picture—equally important is understanding the nutrients that food provides.