Spirulina, as a nutritional food, has been known to humankind for many centuries. Only recently, has this nature’s wonder, gained mainstream attention. Spirulina, scientifically known as Arthospira platensis, is a photosynthesizing cyanophyte (blue-green algae) that grows vigorously in strong sunshine under high temperatures and highly alkaline conditions.
Spirulina is a powerhouse of nutrients and is famous among nutritionists’ fraternity as the best ‘Super Food’. Spirulina has significantly high macro- and micro-nutrient contents. It is very rich in micronutrients which are easily absorbed by the human body, including beta- carotene (the basis for vitamin A), iron, vitamin B12, gamma-linolenic acid (GLA) and essential fatty acids. These micronutrients enable the body to grow properly and to maintain its vital functions.
According to United Nations World Health Organization(WHO)
Spirulina represents an interesting food for multiple reasons, rich in iron and protein, and is able to be administered to children without any risk. We at WHO consider it a very suitable food.
Spirulina has come in for high praise from some of the utmost authorities, a few of which are given below
- Ideal food for the XXIst century” (Food and Agriculture Organization, United Nations, 1984).
- Spirulina has been rated G.R.A.S. (Generally Recognized As Safe) by the United States Food and Drug Administration.
- China has declared Spirulina as their national food.
- NASA and European Space Agency (ESA) consider Spirulina the right food to be cultivated in space for their astronauts
- Spirulina can also be processed and made suitable for animal feed, poultry feed and aqua feed.