This document discusses the nutritional composition and health benefits of spirulina. Spirulina is a blue-green algae that is one of the most nutritionally dense whole foods, containing 60-70% complete protein and high amounts of beta-carotene, B vitamins, iron, calcium, and other minerals. It has various health benefits such as reducing blood cholesterol and risk of cancer/heart disease, controlling diabetes, detoxifying the kidneys, and preventing malnutrition and vitamin A deficiency. The document provides detailed information on the macro/micronutrients in spirulina.

1. Mrs. P. Karthika M.Sc., M.Phil., (Ph.D.)
Assistant Professor
Department of Food Science and Nutrition
Periyar University, Salem - 11

2.  Introduction
 Overview
 Nutritional Composition
 Health Benefits
 Value added products

3.  Spirulina (Arthrospira Platensis) is a unique
freshwater plant that has been of an enormous
interest to nutritional scientists over the past
decade.
 It is the most nutritionally concentrated compact
whole food known to humankind, which owe a
potential to drastically lower your chances of
developing cancer, heart disease, or stroke, or of
contracting a life threatning virus such as HIV.

4.  Spirulina's concentrated nutrition makes it an ideal
food supplement for people of all ages and lifestyles.
Spirulina is about sixty percent complete, highly
digestible protein. Spirulina contains every essential
amino acid.
 Its impressive protein content and its rapid growth
in entirely mineral environment have attracted the
attention of researchers and industrialists alike.

5.  Blue green algae –or cyanobacteria– from the
Oscillateriaceae family
 It naturally grows in alkaline and warm media; in
the sea and fresh water of Asia, Africa, Europe, South
and North America.

6.  Macro- and Micronutrients
◦ (high quality protein, iron, gama-linolenic acid, vitamins,
minerals, polysaccharides and phycocyanin- a group of blue
photosynthetic pigments present in cyanobacteria)
 Good organoleptic properties
NO

7.  Spirulina can double its biomass every 2 to 5 days,
yields can produce over 20 times more protein than
soybeans on the same area, and 40 times that of
corn and 400 times that of beef

8.  Spirulina is a food source that consists of more than 60%
protein.
 It has the highest known source of beta carotene. (25 times
more than raw carrots)
 Spirulina has more vitamin B12 than any other known source.

9.  Spirulina is richest source of chlorophyll.
 Spirulina has a number of natural antioxidants like beta-
carotene, vitamin E, vitamin B1, B5, & B6, zinc, manganese,
copper and selenium & amino acid methionine.

10.  Spirulina composition
◦ culturing conditions
◦ methods of analysis
 complementary dietary ingredient of feed for fish,
shrimp and poultry

11.  Calories 343 kcal
 Protein 60 to70%
 Fat
◦ Total fat (g) 4.3
◦ Saturated fat 1.95
◦ Polyunsaturated fat 1.93
◦ Monounsaturated fat 0.26
◦ Cholesterol <0.1
 Total carbohydrate (g) 17.8
◦ Dietary fiber 7.7
◦ Sugars 1.3
◦ Lactose <0.1

12. ◦ Vitamin A (as β-carotene) 352.000 IU
◦ Vitamin K 1090 mcg
◦ Thiamine HCL (Vitamin B1) 0.5 mg
◦ Rivoflavin (Vitamin B2) 4.53 mg
◦ Niacin (Vitamine B3) 14.9 mg
◦ Vitamin B6 (Pyridox. HCL) 0.96 mg
◦ Vitamin B12 162 mcg

13.  Calcium 468 mg
 Iron 87.4 mg
 Phosphorus 961 mg
 Iodine 142 mcg
 Magnesium 319 mg
 Zinc 1.45 mg
 Selenium 25.5 mcg
 Cooper 0.47 mg
 Manganese 3.26 mg
 Chromium <400 mcg
 Potassium 1,660 mg
 Sodium 641 mg

14.  Reduces blood cholestrol
 Spirulina helps to control diabetes
 Helps in kidney detoxification
 Useful in combating malnutrition
 Preventing vitamin A deficiency
 Aids in the prevention of anaemia

15.  g protein/kg/day