Spirulina is an alga. Yes, you read well, ALGA. It has so much nutritional value, that it is considered a superfood. But how is it possible that this cyanobacteria can complement the daily nutritional need of a human being? Keep reading, we tell you below.
Before we start, let’s see a bit of history: although Spirulina is “new” for the current western world, it has been used by many civilizations throughout history. Let’s go back to the Aztec civilization of the XVI century, where this precious alga also called Tecuitlatlwas harvested from Lake Texcoco and also sold in the form of a dry cake called “Dihé” in the area markets. A food that the natives used as a base in their basic diet and that some historians attribute as a benefactor of the population growth in the Aztec period.
Spirulina has a highly nutritional value if we compare it with some vegetables or with the main sources of protein of animal origin. It has the highest protein content (approximately 60-70% of its dry weight), minerals (iron, calcium, chromium, copper, magnesium, manganese, phosphorus, potassium, sodium and zinc) and vitamins (provitamins A – mainly β-carotene- vitamin C, vitamin E)
Spirulina provides nutrition and helps prevent heart disease, cancer and diabetes. Currently, the United Nations and the World Health Organization recommend the use of spirulina in all preparations to address the malnutrition of African countries, not only boosting their economy but their quality of life.
Finally, this cyanobacteria can have applications to energy and the environment, as we could produce light from it.