March 23, 2011, by Robert Henrikson
Adapted from “Spirulina World Food: How this micro algae can transform your health and our planet,” by Robert Henrikson.
Digestible protein and amino acids, low fat and calories
Spirulina has the highest protein of any natural food (65%); more than animal and fish flesh (15-25%), soybeans (35%), dried milk (35%), peanuts (25%), eggs (12%), grains (8-14%) or whole milk (3%).
Spirulina cell walls are composed of soft mucopolysaccharides, making it easily digested and assimilated, especially important for people suffering from intestinal malabsorption. Typically, many older people have difficulty digesting complex proteins, and are on restricted diets. They find spirulina’s protein easy to digest. Spirulina is effective for victims of malnutrition diseases like kwashiorkor, where intestinal absorption has been damaged.
Spirulina’s fat content is only 5%, far lower than almost all other protein sources. Ten grams has only 36 calories and virtually no cholesterol. This means spirulina is a low-fat, low-calorie, cholesterol-free source of protein.
Potent vitamins, protectors of health
Beta Carotene. Spirulina is the richest beta-carotene food, ten times more concentrated than carrots. Ten grams provide 460% of the U.S. Daily Value (DV) of Vitamin A. Human bodies convert beta carotene to Vitamin A only as needed. Vitamin A deficiency is one of the most serious malnutrition diseases in the developing world, leading to blindness.
Beta carotene has therapeutic effects, including reducing serum. Cancer health authorities have published studies showing beta carotene may reduce risks of all kin