irulina's lipid content is abe generalized name for sweet, short-chain, soluble

carbohydrates, many of which are used in food. They are carbohydrates, composed
of carbon, hydrogen, and oxygen. There are various types of sugar derived from d
ifferent sources. Simple sugars are called monosaccharides and include glucose (
also known as dextrose), fructose and galactose. The table or granulated sugar m
ost customarily used as food is sucrose, a disaccharide. (In the body, sucrose h
ydrolyses into fructose and glucose.) Other disaccharides include maltose and la
ctose. Longer chains of sugars are called oligosaccharides. Chemically-different
substances may also have a sweet taste, but are not classified as sugars. Some
are used as lower-calorie food substitutes for sugar described as artificial swe
eteners.
Sugars are found in the tissues of most plants, but are present in sufficient co
ncentrations for efficient extraction only in sugarcane and sugar beet.[citation
needed] Sugarcane refers to any of several species of giant grass in the genus
Saccharum that have been cultivated in tropical climates in South Asia and South
east Asia since ancient times. A great expansion in its production took place in
the 18th century with the establishment of sugar plantations in the West Indies
and Americas. This was the first time that sugar became available to the common
people, who had previously had to rely on honey to sweeten foods. Sugar beet, a
cultivated variety of Beta vulgaris, is grown as a root crop in cooler climates
and became a major source of sugar in the 19th century when methods for extract
ing the sugar became available. Sugar production and trade have changed the cour
se of human history in many ways, influencing the formation of colonies, the per
petuation of slavery, the transition to indentured labour, the migration of peop
les, wars between sugar-trade controlling nations in the 19th century, and the eth
nic composition and political structure of the new world.
The world produced about 168 million tonnes of sugar in 2011. The average person
out 7% by weight,[7] and is rich in gamma-linolenic acid (GLA),[8][9] and also
provides alpha-linolenic acid (ALA), linoleic acid (LA), stearidonic acid (SDA),
[10] eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and arachidonic ac
id (AA).[5][11] Spirulina contains vitamins B1 (thiamine), B2 (riboflavin), B3 (
nicotinamide), B6 (pyridoxine), B9 (folic acid), vitamin C, vitamin A, and vitam
in E.[5][11] It is also a source of potassium, calcium, chromium, copper, iron,
magnesium, manganese, phosphorus, selenium, sodium, and zinc.[5][11][12] Spiruli
na contains many pigments which may be beneficirulina's lipid content is about 7
% by weight,[7] and is rich in gamma-linolenic acid (GLA),[8][9] and also provid
es alpha-linolenic acid (ALA), linoleic acid (LA), stearidonic acid (SDA),[10] e
icosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and arachidonic acid (AA
).[5][11] Spirulina contains vitamins B1 (thiamine), B2 (riboflavin), B3 (nicoti
namide), B6 (pyridoxine), B9 (folic acid), vitamin C, vitamin A, and vitamin E.[
5][11] It is also a source of potassium, calcium, chromium, copper, iron, magnes
ium, manganese, phosphorus, selenium, sodium, and zinc.[5][11][12] Spirulina con
tains many pigments which may be beneficial and bioavailable, including beta-car
otene,[13] zeaxanthin,[14] 7-hydroxyretinoic acid,[15] isomers, chlorophyll-a, x
anthophyll, echinenone, myxoxanthophyll, canthaxanthin, diatoxanthin, 3'-hydroxy
echinenone, beta-cryptoxanthin, and oscillaxanthin, plus the phycobiliproteins[1
6] c-phycocyanin and allophycocyanin.[1]
irulina's lipid e generalized name for sweet, short-chain, soluble carbohydrates
, many of which are used in food. They are carbohydrates, composed of carbon, hy
drogen, and oxygen. There are various types of sugar derived from different sour
ces. Simple sugars are called monosaccharides and include glucose (also known as
dextrose), fructose and galactose. The table or granulated sugar most customari
ly used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses int
o fructose and glucose.) Other disaccharides include maltose and lactose. Longer
chains of sugars are called oligosaccharides. Chemically-different substances m
ay also have a sweet taste, but are not classified as sugars. Some are used as l
ower-calorie food substitutes for sugar described as artificial sweeteners.

Sugars are found in the tissues of most plants, but are present in sufficient co
ncentrations for efficient extraction only in sugarcane and sugar beet.[citation
needed] Sugarcane refers to any of several species of giant grass in the genus
Saccharum that have been cultivated in tropical climates in South Asia and South
east Asia since ancient times. A great expansion in its production took place in
the 18th century with the establishment of sugar plantations in the West Indies
and Americas. This was the first time that sugar became available to the common
people, who had previously had to rely on honey to sweeten foods. Sugar beet, a
cultivated variety of Beta vulgaris, is grown as a root crop in cooler climates
and became a major source of sugar in the 19th century when methods for extract
ing the sugar became available. Sugar production and trade have changed the cour
se of human history in many ways, influencing the formation of colonies, the per
petuation of slavery, the transition to indentured labour, the migration of peop
les, wars between sugar-trade controlling nations in the 19th century, and the eth
nic composition and political structure of the new world.
The world produced about 168 million tonnes of sugar in 2011. The average person
content is about 7% by weight,[7] and is rDried spirulina contains about 60% (5
1 71%) protein.[2][3] It is a complete protein containing all essential amino acid
s, though with reduced amounts of methionine, cysteine and lysine when compared
to the proteins of meat, eggs and milk. It is, however, superior to typical plan
t protein, such as that from legumes.[2][4][5]
Dried spirulina contains about 60% (51 71%) protein.[2][3] It is a complete protei
n containing all essential amino acids, though with reduced amounts of methionin
e, cysteine and lysine when compared to the proteins of meat, eggs and milk. It
is, however, superior to typical plant protein, such as that from legumes.[2][4]
[5]
The U.S. National Library of Medicine said that spirulina was no better than mil
k or meat as a protein source, and was approximately 30 times more expensive per
gram.[6]
The U.S. National Library of Medicine said that spirulina was no better than mil
k or meat as a protein source, and was approximately 30 times more expensive per
gram.[6]ich in gamma-linolenic acid (GLA),[8][9] and also provides alpha-linole
nic acid (ALA), linoleic acid (LA), stearidonic acid (SDA),[10] eicosapentaenoic
acid (EPA), docosahexaenoic acid (DHA), and arachidonic acid (AA).[5][11] Spiru
lina contains vitamins B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (py
ridoxine), B9 (folic acid), vitamin C, vitamin A, and vitamin E.[5][11] It is al
so a source of potassium, calcium, chromium, copper, iron, magnesium, manganese,
phosphorus, selenium, sodium, and zinc.[5][11][irulina's lipid content is about
7% by weight,[7] and is rich in gamma-linolenic acid (GLA),[8][9] and also prov
ides alpha-linolenic acid (ALA), linoleic acid (LA), stearidonic acid (SDA),[10]
eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and arachidonic acid (
AA).[5][11] Spirulina contains vitamins B1 (thiamine), B2 (riboflavin), B3 (nico
tinamide), B6 (pye generalized name for sweet, short-chain, soluble carbohydrate
s, many of which are used in food. They are carbohydrates, composed of carbon, h
ydrogen, and oxygen. There are various types of sugar derived from different sou
rces. Simple sugars are called monosaccharides and include glucose (also known a
s dextrose), fructose and galactose. The table or granulated sugar most customar
ily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses in
to fructose and glucose.) Other disaccharides include maltose and lactose. Longe
r chains of sugars are called oligosaccharides. Chemically-different substances
may also have a sweet taste, but are not classified as sugars. Some are used as
lower-calorie food substitutes for sugar described as artificial sweeteners.
Sugars are found in the tissues of most plants, but are present in sufficient co
ncentrations for efficient extraction only in sugarcane and sugar beet.[citation
needed] Sugarcane refers to any of several species of giant grass in the genus
Saccharum that have been cultivated in tropical climates in South Asia and South
east Asia since ancient times. A great expansion in its production took place in

the 18th century with the establishment of sugar plantations in the West Indies
and Americas. This was the first time that sugar became available to the common
people, who had previously had to rely on honey to sweeten foods. Sugar beet, a
cultivated variety of Beta vulgaris, is grown as a root crop in cooler climates
and became a major source of sugar in the 19th century when methods for extract
ing the sugar became available. Sugar production and trade have changed the cour
se of human history in many ways, influencing the formation of colonies, the per
petuation of slavery, the transition to indentured labour, the migration of peop
les, wars between sugar-trade controlling nations in the 19th century, and the eth
nic composition and political structure of the new world.
The world produced about 168 million tonnes of sugar in 2011. The average person
ridoxine), B9 (folic acid), vitamin C, vitamin A, and vitamin E.[5][11] It is a
lso a source of potassium, calcium, chromium, copper, iroDried spirulina contain
s about 60% (51 71%) protein.[2][3] It is a complete protein containing all essent
ial amino acids, though with reduced amounts of methionine, cysteine and lysine
when compared to the proteins of meat, eggs and milk. It is, however, superior t
o typical plant protein, such as that from legumes.[2][4][5]
The U.S. National Library of Medicine said that spirulina was no better than mil
k or meat as a protein source, and was approximately 30 times more expensive per
gram.[6]n, magnesium, manganese, phosphorus, selenium, sodium, and zinc.[5][11]
[12] Spirulina contains many pigments which may be beneficial and bioavailable,
including beta-carotene,[13] zeaxanthin,[14] 7-hydroxyretinoic acid,[15] isomers
, chlorophyll-a, xanthophyll, echinenone, myxoxanthophyll, canthaxanthin, diatox
anthin, 3'-hydroxyechinenone, beta-cryptoxanthin, and oscillaxanthin, plus the p
hycobiliproteins[16] c-phycocyanin and allophycocyanin.[1]
Vitamin B12 controversy[edit]Dried spirulina contains about 60% (51 71%) protein.[
2][3] It is a complete protein containing all essential amino acids, though with
reduced amounts of methionine, cysteine and lysine when compared to the protein
s of meat, eggs and milk. It is, however, superior to typical plant protein, suc
h as that from legumes.[2][4][5]
The U.S. National Library of Medicine said that spirulina was no better than mil
k or meat as a protein source, and was approximately 30 times more expensive per
gram.[6]
Spirulina is not considered to be a reliable source of Vitamin B1Dried spirulina
contains about 60% (51 71%) protein.[2][3] It is a complete protein containing al
l essential amino acids, though with reduced amounts of methionine, cysteine and
lysine when compared to the proteins of meat, eggs and milk. It is, however, su
perior to typical plant protein, such as that from legumes.[2][4][5]
e generalized name for sweet, short-chain, soluble carbohydrates, many of which
are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxyg
en. There are various types of sugar derived from different sources. Simple suga
rs are called monosaccharides and include glucose (also known as dextrose), fruc
tose and galactose. The table or granulated sugar most customarily used as food
is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and g
lucose.) Other disaccharides include maltose and lactose. Longer chains of sugar
s are called oligosaccharides. Chemically-different substances may also have a s
weet taste, but are not classified as sugars. Some are used as lower-calorie foo
d substitutes for sugar described as artificial sweeteners.
Sugars are found in the tissues of most plants, but are present in sufficient co
ncentrations for efficient extraction only in sugarcane and sugar beet.[citation
needed] Sugarcane refers to any of several species of giant grass in the genus
Saccharum that have been cultivated in tropical climates in South Asia and South
east Asia since ancient times. A great expansion in its production took place in
the 18th century with the establishment of sugar plantations in the West Indies
and Americas. This was the first time that sugar became available to the common

people, who had previously had to rely on honey to sweeten foods. Sugar beet, a
cultivated variety of Beta vulgaris, is grown as a root crop in cooler climates
and became a major source of sugar in the 19th century when methods for extract
ing the sugar became available. Sugar production and trade have changed the cour
se of human history in many ways, influencing the formation of colonies, the per
petuation of slavery, the transition to indentured labour, the migration of peop
les, wars between sugar-trade controlling nations in the 19th century, and the eth
nic composition and political structure of the new world.
The world produced about 168 million tonnes of sugar in 2011. The average person
The U.S. National Library of Medicine said that spirulina was no better than mil
k or meat as a protein source, and was approximately 30 times more expensive per
gram.[6]2. Spirulina supplements contain predominantly pseudovitamin B12, which
is biologically inactive in humans.[17] Companies that grow and market spirulin
a have claimed it to be a significant source of B12 on the basis of alternative,
unpublished assays, although their claims are not accepted by independent scien
tific organizations. The American Dietetic Association and Dietitians of Canada
in their position paper on vegetarian diets state that spirulina cannot be count
ed on as a reliable source of active vitamin B12.[18] The medical literature sim
ilarly advises that spirulina is unsuitable as a source of B12.[17][19]12] Spiru
lina contains many pigments which may be beneficial and bioavailable, including
beta-carotene,[13] zeaxanthin,[14] 7-hydroxyretinoic acid,[15] isomers, chloroph
yll-a, xanthophyll, echinenone, myxoxanthophyll, canthaxanthin, diatoxanthin, 3'
-hydroxyechinenone, beta-cryptoxanthin, and oscillaxanthin, plus the phycobilipr
oteins[16] c-phycocyanin and allophycocyanin.[1]
Vitamin B12 controversy[edit]
Spirulina is not considered to be a reliable source of Vitamin B12. Spirulina su
pplements contain predominantly pseudovitamin B12, which is biologically inactiv
e in humans.[17] Companies that grow and market spirulina have claimed it to be
a significant source of B12 on the basis of alternative, unpublished assays, alt
hough their claims are not accepted by independent scientific organizations. The
American Dietetic Association and Dietitians of Canada in their position paper
on vegetarian diets state that spirulina cannot be counted on as a reliable sour
ce of active vitamin B12.[18] The medical literature similarly advises that spir
ulina is unsuitable as a source of B12.[17][19]
Vitamin B12 controversy[edit]irulina's lipid content is about 7% by weight,[7] a
nd is rich in gamma-linolenic acid (GLA),[8][9] and also provides alpha-linoleni
c acid (ALA), linoleic acid (LA), stearidonic acid (SDA),[10] eicosapentaenoic a
cid (EPA), docosahexaenoic acid (DHA), and arachidonic acid (AA).[5][11] Spiruli
na contains vitamins B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyri
doxine), B9 (folic acid), vitamin C, vitamin A, and vitamin E.[5][11] It is also
a source of potassium, calcium, chromium, copper, iron, magnesium, manganese, p
hosphorus, seleiruliirulina's lipid content is about 7% by weight,[7] and is ric
h in gamma-linolenic acid (GLA),[8][9] and also provides alpha-linolenic acid (A
LA), linoleic acid (LA), stearidonic acid (SDA),[10] eicosapentaenoic acid (EPA)
, docosahexaenoic acid (DHA), and arachidonic acid (AA).[5][11] Spirulina contai
ns vitamins B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyridoxine),
B9 (folic acid), vitamin C, vitamin A, and vitamin E.[5][11] It is also a source
of potassium, calcium, chromium, copper, iron, magnesium, manganese, phosphorus
, selenium, sodium, and zinc.[5][11][12] Spirulina contains many pigments which
may be beneficial and bioavailable, including beta-carotene,[13] zeaxanthin,[14]
7-hydroxyretinoic acid,[15] isomers, chlorophyll-a, xanthophyll, echinenone, my
xoxanthophyll, canthaxanthin, diatoxanthin, 3'-hydroxyechinenone, beta-cryptoxan
thin, and oscillaxanthin, plus the phycobiliproteins[16] c-phycocyanin and allop
hycocyanin.[1]
Dried spirulina contains about 60% (51 71%) protein.[2][3] It is a complete protei
n containing all essential amino acids, though with reduced amounts of methionin
e, cysteine and lysine when compared to the proteins of meat, eggs and milk. It

is, however, superior to typical plant protein, such as that from legumes.[2][4]
[5]
The U.S. National Library of Medicine said that spirulina was no better than mil
k or meat as a protein source, and was approximately 30 times more expensive per
gram.[6]
Vitamin B12 controversy[edit]Dried spirulina contains about 60% (5e generalized
name for sweet, short-chain, soluble carbohydrates, many of which are used in fo
od. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are
various types of sugar derived from different sources. Simple sugars are called
monosaccharides and include glucose (also known as dextrose), fructose and galac
tose. The table or granulated sugar most customarily used as food is sucrose, a
disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other
disaccharides include maltose and lactose. Longer chains of sugars are called o
ligosaccharides. Chemically-different substances may also have a sweet taste, bu
t are not classified as sugars. Some are used as lower-calorie food substitutes
for sugar described as artificial sweeteners.
Sugars are found in the tissues of most plants, but are present in sufficient co
ncentrations for efficient extraction only in sugarcane and sugar beet.[citation
needed] Sugarcane refers to any of several species of giant grass in the genus
Saccharum that have been cultivated in tropical climates in South Asia and South
east Asia since ancient times. A great expansion in its production took place in
the 18th century with the establishment of sugar plantations in the West Indies
and Americas. This was the first time that sugar became available to the common
people, who had previously had to rely on honey to sweeten foods. Sugar beet, a
cultivated variety of Beta vulgaris, is grown as a root crop in cooler climates
and became a major source of sugar in the 19th century when methods for extract
ing the sugar became available. Sugar production and trade have changed the cour
se of human history in many ways, influencing the formation of colonies, the per
petuation of slavery, the transition to indentured labour, the migration of peop
les, wars between sugar-trade controlling nations in the 19th century, and the eth
nic composition and political structure of the new world.
e generalized name for sweet, short-chain, soluble carbohydrates, many of which
are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxyg
en. There are various types of sugar derived from different sources. Simple suga
rs are called monosaccharides and include glucose (also known as dextrose), fruc
tose and galactose. The table or granulated sugar most customarily used as food
is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and g
lucose.) Other disaccharides include maltose and lactose. Longer chains of sugar
s are called oligosaccharides. Chemically-different substances may also have a s
weet taste, but are not classified as sugars. Some are used as lower-calorie foo
d substitutes for sugar described as artificial sweeteners.
e generalized name for sweet, short-chain, soluble carbohydrates, many of which
are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxyg
en. There are various types of sugar derived from different sources. Simple suga
rs are called monosaccharides and include glucose (also known as dextrose), fruc
tose and galactose. The table or granulated sugar most customarily used as food
is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and g
lucose.) Other disaccharides include maltose and lactose. Longer chains of sugar
s are called oligosaccharides. Chemically-different substances may also have a s
weet taste, but are not classified as sugars. Some are used as lower-calorie foo
d substitutes for sugar described as artificial sweeteners.
Sugars are found in the tissues of most plants, but are present in sufficient co
ncentrations for efficient extraction only in sugarcane and sugar beet.[citation
needed] Sugarcane refers to any of several species of giant grass in the genus
Saccharum that have been cultivated in tropical climates in South Asia and South
east Asia since ancient times. A great expansion in its production took place in
the 18th century with the establishment of sugar plantations in the West Indies

and Americas. This was the first time that sugar became available to the common
people, who had previously had to rely on honey to sweeten foods. Sugar beet, a
cultivated variety of Beta vulgaris, is grown as a root crop in cooler climates
and became a major source of sugar in the 19th century when methods for extract
ing the sugar became available. Sugar production and trade have changed the cour
se of human history in many ways, influencing the formation of colonies, the per
petuation of slavery, the transition to indentured labour, the migration of peop
les, wars between sugar-trade controlling nations in the 19th century, and the eth
nic composition and political structure of the new world.
The world produced about 168 million tonnes of sugar in 2011. The average person
esent in sufficient concentrations for efficient extraction only in sugarcane a
nd sugar beet.[citation needed] Sugarcane refers to any of several species of gi
ant grass in the genus Saccharum that have been cultivated in tropical climates
in South Asia and Southeast Asia since ancient times. A great expansion in its p
roduction took place in the 18th century with the establishment of sugar plantat
ions in the West Indies and Americas. This was the first time that sugar became
available to the common people, who had previously had to rely on honey to sweet
en foods. Sugar beet, a cultivated variety of Beta vulgaris, is grown as a root
crop in cooler climates and became a major source of sugar in the 19th century w
hen methods for extracting the sugar became available. Sugar production and trad
e have changed the course of human history in many ways, influencing the formati
on of colonies, the perpetuation of slavery, the transition to indentured labour
, the migration of peoples, wars between sugar-trade controlling nations in the 19
th century, and the ethnic composition and political structure of the new world.
The world produced about 168 million tonnes of sugar in 2011. The average person
The world produced about 168 million tonnes of sugar in 2011. The average person
1 71%) protein.[2][3] It is a complete protein containing all essential amino aci
ds, though with reduced amounts of methionine, cysteine and lysine when compared
to the proteins of meat, eggs and milk. It is, however, superior to typical pla
nt protein, such as that from legumes.[2][4][5]
The U.S. National Library of Medicine said that spirulina was no better than mil
k or meat as a protein source, and was approximately 30 times more expensive per
gram.[6]
Spirulina is not considered to be a reliable source of Vitamin B12. Spirulina su
pplements contain predominantly pseudovitamin B12, which is biologically inactiv
e in humans.[17] Companies that grow and market spirulina have claimed it to be
a significant source of B12 on the basis of alternative, unpublished assays, alt
hough their claims are not accepted by independent scientific organizations. The
American Dietetic Association and Dietitians of Canada in their position paper
on vegetarian diets state that spirulina cannot be counted on as a reliable sour
ce of active vitamin B12.[18] The medical literature similarly advises that spir
ulina is unsuitable as a source of B12.[17][19]
Vitamin B12 controversy[edit]
Spirulina is not considered to be a reliable source of Vitamin B12. Spirulina su
pplements contain predominantly pseudovitamin B12, which is biologically inactiv
e in humans.[17] Companies that grow and market spirulina have claimed it to be
a significant source of B12 on the basis of alternative, unpublished assays, alt
hough their claims are not accepted by independent scientific organizations. The
American Dietetic Association and Dietitians of Canada in their position paper
on vegetarian diets state that spirulina cannot be counted on as a reliable sour
ce of active vitamin B12.[18] The medical literature similarly advises that spir
ulina is unsuitable as a source of B12.[17][19]nium, sodium, and zinc.[5][11][12
] Spirulina contains many pigments which may be beneficial and bioavailable, inc
luding beta-carotene,[13] zeaxanthin,[14] 7-hydroxyretinoic acid,[15] isomers, c
hlorophyll-a, xanthophyll, echinenone, myxoxanthophyll, canthaxanthin, diatoxant

hin, 3'-hydroxyechinenone, beta-cryptoxanthin, and oscillaxanthin, plus the phyc

obiliproteins[16] c-phycocyanin and allophycocyanin.[1]
Vitamin B12 controversy[edit]
Spirulina is not considered to Dried spirulina contaiDried spirulina contains ab
out 60% (51 71%) protein.[2][3] It is a complete protein containing all essential
amino acids, though with reduced amounts of methionine, cysteine and lysine when
compared to the proteins of meat, eggs and milk. It is, however, superior to ty
pical plant protein, such as that from legumes.[2][4][5]
The U.S. National Library of Medicine said that spirulina was no better than mil
k or meat as a protein source, and was approximately 30 times more expensive per
gram.[6]ns about 60% (51 71%) protein.[2][3] It is a complete protein containing
all essential amino acids, though with reduced amounts of methionine, cysteine a
nd lysine when compared to the proteins of meat, eggs and milk. It is, however,
superior to typical plant protein, such as that from legumes.[2][4][5]
The U.S. National Library of Medicine said that spirulina was no better than mil
k or meat as a protein source, and was approximately 30 times more expensive per
gram.[6]be a reliable source of Vitamin B12. Spirulina supplements contain pred
ominantly pseudovitamin B12, which is biologically inactive in humans.[17] Compa
nies that grow and market spirulina have claimed it to be a significant source o
f B12 on the basis of alternative, unpublished assays, although their claims are
not accepted by independent scientific organizations. The American Dietetic Ass
ociation and Dietitians of Canada in their position paper on vegetarian diets st
ate that spirulina cannot be counted on as a reliable source of active vitamin B
12.irulina's lipid content is about 7% by weight,[7] and is rich in gamma-linole
nic acid (GLA),[8][9] and also provides alpha-linolenic acid (ALA), linoleic aci
d (LA), stearidonic acid (SDA),[10] eicosapentaenoic acid (EPA), docosahexaenoic
acid (DHA), and arachidonic acid (AA).[5][11] Spirulina contains vitamins B1 (t
hiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyridoxine), B9 (folic acid),
vitamin C, vitamin A, and vitamin E.[5][11] It is also a source of potassium, ca
lcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodiu
m, and zinc.[5][11][12] Spirulina contains many pigments which may be beneficial
and bioavailable, including beta-carotene,[13] zeaxanthin,[14] 7-hydroxyretinoi
c acid,[15] isomers, chlorophyll-a, xanthophyll, echinenone, myxoxanthophyll, ca
nthaxanthin, diatoxanthin, 3'-hydroxyechinenone, beta-cryptoxanthin, and oscilla
xanthin, plus the phycobiliproteins[16] c-phycocyanin and allophycocyanin.[1]
Vitamin B12 controversy[edit]
Spirulina is not considered to be a reliable source of Vitamin B12. Spirulina su
pplements contain predominantly pseudovitamin B12, which is biologically inactiv
e in humans.[17] Companies that grow and market spirulina have claimed it to be
a significant source of B12 on the basis of alternative, unpublished assays, alt
hough their claims are not accepted by independent scientific organizations. The
American Dietetic Association and Dietitians of Canada in their position paper
on vegetarian diets state that spirulina cannot be counted on as a reliable sour
ce of active vitamin B12.[18] The medical literature similarly advises that spir
ulina is unsuitable as a source of B12.[17][19][18] The medical literature simil
arly advises that spirulina is unsuitable as a source of B12.[17][19]
Spirulina is not considered to Dried spirulina contains about 60% (51 71%) protein
.[2][3] It is a complete protein containing all essential amino acids, though wi
th reduced amounts of methionine, cysteine and lysine when compared to the prote
ins of meat, eggs and milk. It is, however, superior to typical plant protein, s
uch as that from legumes.[2][4][5]
The U.S. National Library of Medicine said that spirulina was no better than mil
k or meat as a protein source, and was approximately 30 times more expensive per
gram.[6]be a reliable source of Vitamin B12. Spirulina supplements contain pred
ominantly pseudovitamin B12, which is biologically inactive in humans.[17] Compa

nies that grow and market spirulina have claimed it to be a significant source o
f B12 on the basis of alternative, unpublished assays, although their claims are
not accepted by independent scientific organizations. The American Dietetic Ass
ociation and Dietitians of Canada in their position paper on vegetarian diets st
ate that spirulina cannot be counted on as a reliable source of active vitamin B
12.[18] The medical literature similarly advises that spirulina is unsuitable as
a source of B12.[17][19]ial and bioavailable, including beta-carotene,[13] zeax
anthin,[14] 7-hydroxyretinoic acid,[15] isomers, chlorophyll-a, xanthophyll, ech
inenone, myxoxanthophyll, canthaxanthin, diatoxanthin, 3'-hydroxyechinenone, bet
a-cryptoxanthin, and oscillaxanthin, plus the phycobiliproteins[16] c-phycocyani
n and allophycocyanin.[1]
Vitamin B12 controversy[edit]irulina's lipid content is about 7% by weight,[7] a
nd is rich in gamma-linolenic acid (GLA),[8][9] and also provides alpha-linoleni
c acid (ALA), linoleic acid (LA), stearidonic acid (SDA),[10] eicosapentaenoic a
cid (EPA), docosahexaenoic acid (DHA), and arachidonic acid (AA).[5][11] Spiruli
na contains vitamins B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyri
doxine), B9 (folic acid), vitamin C, vitamin A, and vitamin E.[5][11] It is also
a source of potassium, calcium, chromium, copper, iron, magnesium, manganese, p
hosphorus, selenium, sodium, and zinc.[5][11][12] Spirulina contains many pigmen
ts which may be beneficial and bioavailable, including beta-carotene,[13] zeaxan
thin,[14] 7-hydroxyretinoic acid,[15] isomers, chlorophyll-a, xanthophyll, echin
enone, myxoxanthophyll, canthaxanthin, diatoxanthin, 3'-hydroxyechinenone, betacryptoxanthin, and oscillaxanthin, plus the phycobiliproteins[16] c-phycocyanin
and allophycocyanin.[1]
Vitamin B12 controversy[edit]
Spirulina is not considered to be a reliable source of Vitamin B12. Spirulina su
pplements contain predominantly pseudovitamin B12, which is biologically inactiv
e in humans.[17] Companies that grow and market spirulina have claimed it to be
a significant source of B12 on the basis of alternative, unpublished assays, alt
hough their claims are not accepted by independent scientific organizations. The
American Dietetic Association and Dietitians of Canada in their position paper
on vegetarian diets state that spirulina cannot be counted on as a reliable sour
ce of active vitamin B12.[18] The medical literature similarly advises that spir
ulina is unsuitable as a source of B12.[17][19]
Spirulina is not considered to be a reliableDried spirulina contains about 60% (
51 71%) protein.[2][3] It is a complete protein containing all essential amino aci
ds, though with reduced amounts of methionine, cysteine and lysine when compared
to the proteins of meat, eggs and milk. It is, however, superior to typical pla
nt protein, such as that from legumes.[2][4][5]
The U.S. National Library of Medicine said that spirulina was no better than mil
k or meat as a protein source, and was approximately 30 times more expensive per
gram.[6]source of Vitamin B12. Spirulina supplements contain predominantly pseu
dovitamin B12, which is biologically inactive in humans.[17] Companies that grow
and market spirulina have claimed it to be a significant source of B12 on the b
asis of alternative, unpublished assays, although their claims are not accepted
by independent scientific organizations. The American Dietetic Association and D
ietitians of Canada in their position paper on vegetarian diets state that spiru
lina cannot be counted on as a reliable source of active vitamin B12.[18] The me
dical literature similarly advises that spirulina is unsuitable as a source of B
12.[17][19]