Composition of Spirulina

The composition of Spirulina

Spirulina contains practically all the components that would be found in the ideal whole

food: a considerable proportion of proteins, vitamins, mineral salts, carbohydrates,

pigments, trace elements, and essential fatty acids. Furthermore, unlike some other algae,

Spirulina is easy to eat.

PROTEIN

Spirulina is particularly rich in plant protein, which makes up 55%-70% of its weight.

This is truly extraordinary, especially since the best sources of plant protein only offer

half of these amounts. Soya flour, for instance, only contains 35% protein.

From a qualitative point of view, Spirulina provides complete proteins because it contains

the full range of essential amino acids (47% of total protein weight).

VITAMINS

The following vitamins (per 100 g.) are naturally found in Spirulina: • ß-carotene: 212

mg, • B1 : 3.5 mg, • B2 : 4.0 mg, • B12 : 350 mcg, • E : 10.0 mg.

Its ß-carotene content is unusually high, 30 times higher than what is found in a carrot.

The bioavailability of Spirulina’s carotenoids has been demonstrated in a number of

clinical studies.

Spirulina is also exceptionally rich in vitamin B12 (cobalamin). This vitamin is, by far,

the most difficult to get from a vegetarian diet because no fruit, vegetable, grain, or

legume contains it. Spirulina has 4 times as much vitamin B12 than raw liver, which was

long thought to be the best source of this nutrient. One 4g. dose of dried Spirulina each

day is amply enough to cover our entire all our recommended daily allowance of B12.

Spirulina also contains levels of vitamin E comparable to those found in wheat germ,

which is recognised as an excellent source of vitamin E.

The main antioxidant vitamins contained in Spirulina are ß-carotene, other carotenoids,

and vitamin E. They protect our cells against aggression caused by free radicals (anti-

ageing effect).

MINERALS

What is especially interesting about Spirulina’s mineral content is its richness in iron,

magnesium, calcium, and phosphorus.

Spirulina is an excellent source of iron (containing 20 times more iron than wheat germ).

Iron is a mineral that is mainly present in foods that come from animals, such as meat,

offal, and fish). This algae is thus very beneficial for vegetarians, athletes, pregnant

women, and growing teenagers. The bioavailability of the iron contained in Spirulina has

been demonstrated.

Spirulina consumption significantly reduces the risk of essential micronutrient

deficiencies. No contraindications have been found.

ANALYSIS

Average nutritional analysis per 100g

Plant protein 63.0 g

Calcium 1000 mg

Carbohydrates 22.0 g

Phosphorus 800 mg

Fat 2.2 g

Magnesium 400 mg

Minerals 8 g

Iron 58 mg

Dietary fibre 7 g

Zinc 3 mg

Vitamin A (beta-carotene) 212 mg

Copper1.2 mg

Chlorophyll 600 mg

Manganese 5 mg

Vitamin E 10 mg Chromium 0.3 mg

Vitamin B1 3.5 mg Potassium 1400 mg

Vitamin B2 4 mg Gamma-linoleic acid 1000 mg

Vitamin B3 13 mg Vitamin B8 0.005 mg

Vitamin B5 2 mg Vitamin B9 0.05 mg

Vitamin B6 6 mg Vitamin B12 0.35 mg

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