Spirulina is one of the microalgae produced in large-scale industrial production. It is a rare algal organism with a life history of 3.5 billion years and is also a kind of natural food. Spirulina is the most nutrient-rich and comprehensive organism in nature. Spirulina is rich in high-quality protein, the fatty acid of -linolenic acid, carotenoids, vitamins, and various trace elements such as iron, iodine, selenium, and zinc.
The chemical composition of spirulina has the characteristics of high protein, low fat and low sugar, and contains a variety of vitamins and trace elements, the nutritional value is extremely high.
The protein content of spirulina is as high as 60%-70%, which is twice that of soybean, 3.5 times that of beef and 4 times that of egg. Besides, the variety of essential amino acids contained in spirulina is complete and reasonable.
The fat content of spirulina is generally 5%-6% of the dry weight, of which 70%-80% is unsaturated fatty acid (UFA), especially the linolenic acid content is up to 500 times of human milk.
Spirulina cellulose content is 2% -4%, the cell wall is mainly composed of collagen and hemicellulose, the absorption rate of the human body is as high as 95%.
Spirulina has received the attention and high evaluation of many scientists and international organizations all over the world for its comprehensive and balanced nutrition and extremely high value of disease prevention and health care. Nutritionists and medical scientists call it the “Nutrition Champion on Earth”. The “pharmaceutical” World Health Organization recognizes spirulina as “the best human health product of the 21st century” and “future super nutritious food”; the United Nations recommends the recommendation of spirulina It is “the most ideal and perfect food for tomorrow”; the UN budget also solemnly recommends to the world that “spirulina is the best food resource and food for the future of mankind”.
The nutritional value of Spirulina is regarded as a “mini nutritional library” by modern science. The content of 8 kinds of nutritionally essential amino acids is close to or exceeds the standards of the United Nations Food and Agriculture Organization (FAO). The ratio of protein, sugar and fat is about 60: 20: 5, and the nutritional components are balanced. In addition, it also contains a variety of vitamins and trace elements, including β-carotene content of 4000mg / kg, vitamins up to 1320mg / kg, 15g of dry spirulina per person per day can ensure the necessary source of nutrients. Spirulina is praised by FAO as “the most ideal and excellent food for human beings” due to its high nutrition and high safety.
The safety evaluation of spirulina by the American dietary supplement expert committee shows that spirulina is safe and has no toxic side effects.
Spirulina has been widely used as a health food worldwide and has been recommended by the us and European space agencies as a staple food for long-term space missions. Spirulina has been found to have a variety of pharmacological effects. Such as lowering blood fat, anti-oxidation, anti-infection, anti-cancer, anti-radiation, anti-aging, enhance the body’s immunity.
Post time: May-15-2020