All about spirulina
It is its impressive protein content (between 50 and 70% of its dry weight), as well as its speed of growth, in completely mineral environments, which attracted the attention of researchers, as industrialists. In the course of more in-depth analyzes, a number of points of particular nutritional interest appeared: its balanced protein composition, its richness in many vitamins, particularly provitamin A and in various minerals with a particular mention for iron, the presence of essential fatty acids and pigments with many good properties.
As a reminder, chronic malnutrition in young children is mainly due to micronutrient deficiencies, especially vitamin A, iodine, zinc and iron.
Very good digestibility. Unlike other microorganisms, spirulina does not contain cellulosic walls, which explains the very good digestibility of dried spirulina proteins: 83 to 90%
Very safe for health. The extreme conditions (salinity and pH) in which spirulina develops ensure the hygiene of cultures. Few other microorganisms are able to survive in such conditions.
The best qualities of spirulina
- 50 to 70% proteins with high nutritional value. Spirulina provides a balanced and quality protein intake with 8 essential amino acids.
- γ-linolenic acid is strongly present in spirulina. One of the best sources after human milk. This essential fatty acid is a precursor of mediators involved in anti-inflammatory and immune processes.
- Provitamin A (β-carotene). Between 200 mg of β-carotene and about 100 mg of crypto-xanthine are found in 100 g of dry spirulina. These two carotenoids are convertible into vitamin A. Clinical studies have demonstrated the excellent use of spirulina carotenoids in humans.
- Minerals and trace elements: Calcium, phosphorus and magnesium are present in a balanced way and in quantities comparable to those found in milk. But it is its rich content in highly absorbable iron which is to emphasize. Iron deficiency (anemia) is common in children and pregnant women. Moreover, good dietary iron sources are rare in vegetarian diets.
- Phycocyanin: this pigment is used as a natural blue dye in the food industry. But above all, it has many properties including antioxidant and anti-inflammatory effects.