Spirulina
Description
Spirulina, an edible, bluish-green algae occuring in twisted and coiled filaments. It has been used as a food by the ancient Aztecs and in parts of North Africa.
Spirulina is grown in tanks on a factory scale, and has the special production advantage it does not need a nitrogen source as it gets the nutrient directly from air. It is economic to grow because it derives its energy from sunshine, needing only exogenous mineral salts and carbon dioxide.
Spirulina is an excellent source of protein and vitamin B-12, making it a recommended food for individuals on a Vegetarian Diet.
Caloric Content
| 1 | |
| Calories: | 290 |
| Protein: | 57.47 gm |
| Carbohydrates: | 23.90 gm |
| Fiber: | 3.64 gm |
| Total fats: | 7.72 gm |
| Saturated fats: | 2.650 gm |
| Unsaturated fats: | 2.755 gm |
| Cholesterol: | 0 mg |
1. 100 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | - | 5000 IU |
| Thiamine: | 2.38 | 1.7 mg |
| Vitamin B-2: | 3.67 | 1.7 mg |
| Vitamin B-6: | .364 | 2.0 mg |
| Vitamin B-12: | 66.0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | 12.82 | 20 mg |
| Pantothenic Acid: | 3.48 | 10 mg |
| Folic acid: | - | 400 mcg |
| Vitamin C: | 10.1 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 100 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | - | 1000 mg |
| Copper: | - | 2 mg |
| Iron: | 28.5 | 18 mg |
| Magnesium: | 195 | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 118 | 1000 mg |
| Potassium: | 1363 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 1048 | n/a mg |
| Zinc: | - | 15 mg |
1. 100 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .929 gm |
| Threonine: | 2.970 gm |
| Isoleucine: | 3.209 gm |
| Leucine: | 4.947 gm |
| Lysine: | 3.025 gm |
| Methionine: | 1.149 gm |
| Cysteine: | .662 gm |
| Phenylalanine: | 2.777 gm |
| Tyrosine: | 2.584 gm |
| Valine: | 3.512 gm |
| Arginine: | 4.147 gm |
| Histidine: | 1.085 gm |
| Alanine: | 4.515 gm |
| Aspartic acid: | 5.793 gm |
| Glutamic acid: | 8.386 gm |
| Glycine: | 3.099 gm |
| Proline: | 2.382 gm |
| Serine: | 2.998 gm |
1. 100 grams
Resources
Fisher, P. and A. Bender. The Value of Food. Oxford University Press: Oxford, England. 1979.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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