Spirulina is the nutrient most complete one can find in nature.
3 tablespoons of spirulina contain as much:
|500 g of beef
||3 glasses of milk
||3 cups of spinach
||500 g of steak
||3 tablespoons wheat germ
||3 cups of rice
Spirulina provides relative to its dry weight up to 70% vegetable protein, which have the advantage of being easily assimilated by the body (bioavailability). The best sources of vegetable proteins arrive at half these levels.
We find in spirulina 3 times more protein than beef, 2 times more than soybeans, 9 times more than rice, with the advantage of being devoid of fat and cholesterol.
Unlike other micro-organisms proposed as sources of protein, Spirulina contains no cellulose walls. This explains the very high protein digestibility of spirulina simply dried (83 to 90%).
The spectrum of amino acids shows that the biological value of proteins of Spirulina is very high.
From a qualitative point of view, the proteins of Spirulina is complete, because all the essential amino acids contained therein, and in the right proportions.
Spirulina contains a variety of vitamins : A, E, D, B1, B2, B3, B5, B6, B7, B8, B12, K and beta carotene.
Rich in Vitamin A and good source of beta-carotene
This vitamin plays a vital role in vision, but also in the reproduction of cells quickly renewed. Numerous studies have demonstrated the protective role of beta-carotene against the development of many cancers, including prostate, lung, throat, laryngeal, breast, bladder, esophagus and the stomach.
As much vitamin E in wheat germ
By preventing free radicals from damaging our cells and tissues, vitamin E plays a preventive role in cancer development and aging. It would have a beneficial effect on cardiovascular disease by limiting the adverse effects of cholesterol and by intervening in the process of platelet aggregation.
Champion in vitamin B12
We must acknowledge the exceptional content of spirulina in vitamin B12. Spirulina is 4 times richer than raw liver, as long given its best source. What makes spirulina particularly interesting in the case of feeding the elderly and malnourished anorexics.
Spirulina contains all the Micronutrients and minerals that the body needs daily: calcium, magnesium, iron, manganese, potassium, selenium, phosphorus, copper, zinc, sodium, etc .... Spirulina contains more calcium than milk, and is one of the most food that is rich in magnesium, which has an excellent bioavailability.
The high content of iron in spirulina is doubly emphasized that iron deficiency is widespread, especially among pregnant women and athletes often anemic, largest consumers of iron, and that good food sources of iron are rare.
Spirulina also contains essential fatty acids Omega 3 and Omega 6, which are extremely beneficial in terms of energy intake but also with regard to cholesterol metabolism.
Only known food with a high concentration of Gamma Linoleic Acid (GLA), which is particularly useful in preventing skin aging and skin hydration. Besides milk and oils extracted from some rare plants, spirulina has the highest record.