Spirulina Health Benefits and Uses
Spirulina, a green-blue algae represents the biomass of cyanobacteria has the wide range of market across the global. It is used as the natural supplement for humans and animals throughout the world. The natural colour obtained from spirulina gets attraction from world market. Natural blue and green colour produced from it has the high demand and witnessed strong market in last few years.
It is widely used in food and beverage industry for its nutritional values, texture and colour. Governments in several countries encourages and promoting the production of Spirulina.
According to FDA, Spirulina has significant amounts of iron, protein, calcium, potassium, magnesium and vitamins. It is also rich in anti oxidants and has essential amino acids.
It has average of 60% protein; 100 gram spirulina contains 290 calories, B vitamins (thiamin 207% DV, riboflavin 306% DV), iron (219% DV) and manganese (90% DV).
Spirulina is cultivated at a temperature around 30 °C and thrives at a pH around 8.5 and above, which will get more alkaline.
It is considered as the very suitable food for rich iron and protein. The World Health Organization described it as the good food for children without any risk.
Energy: 290 kcal
Calcium: (12%) 120 mg
Iron: (219%) 28.5 mg
Magnesium: (55%) 195 mg
Manganese: (90%) 1.9 mg
Phosphorus: (17%) 118 mg
Potassium: (29%) 1363 mg
Sodium: (70%) 1048 mg
Zinc: (21%) 2 mg
Vitamins include Thiamine (B1), Riboflavin (B2), Niacin (B3), Vitamin C, Vitamin E, Vitamin K, Vitamin B5, B6, folate (B9). Beta - carotene, Vitamin A.
The studies found that Spirulina is largely benefits mal nutrients, effective for blood sugar and blood pressure, reduces cholesterol, helps prevent cancer, lowers stroke, boosts energy and others. It is used as a pills and liquid to consume.