Nutritional Properties

Thanks to its components, Spirulina has several nutritional properties:

- Plant Proteins of high biological value: Spirulina contains high-quality proteins. These values can be assessed based on the concentration of essential amino acids (amino acids that humans cannot synthesize and must be supplied by food). Spirulina contains all 8 essential amino acids (Phenylalanine, Isoleucine, Leucine, Lysine, Methionine, Threonine, Tryptophan, and Valine). Dried Spirulina provides a high protein content: between 55-77% of its weight. Its components also include phycobiliproteins, more specifically Phycocyanin, a powerful antioxidant that prevents inflammations.

- Essential fatty acids:  Monounsaturated and polyunsaturated Omega 3 and Omega 6 fatty acids with beneficial effects on blood circulation and arterial wall elasticity. They prevent the accumulation of cholesterol and triglycerides in the bloodstream.

- Carbohydrates: including Rhamnose and Glycogen.

- Vitamins: A; D; C; E; B Vitamins.  Organic substances that the body needs to carry out general metabolic reactions to improve and ensure physical efficiency.

- Minerals: Calcium, Iron, Zinc, Potassium, Selenium, Sodium, Copper, Phosphorus, Magnesium, Manganese. Minerals are micronutrients. Unlike lipids, proteins, and carbohydrates, they do not provide the body with direct energy, but they are used to trigger reactions that need an energy release. The human body cannot synthesize minerals; therefore, they must be supplied by food and drinks.

- It has a very low calorie content