 A noticeable consumption of Rihaakuru has been recorded in China, namely in Chinese dishes like Cha Kuay Teow Mee, Fried Vegetables (Kai Lan, Chye Sim and Pak choy) and Hue Muay.Rihaakuru is slightly acidic (pH 5.6-6.2) and is rich in polyunsaturated fatty acids such as omega-3 and protein.The histamine concentration of Rihaakuru has been described as being at levels that are regarded as a risk to human health, however Maldivians are mostly immune to any poisoning that may result from this.