Spirulinahas been used as food for centuries by different populations and rediscovered in recent years. Its impressive protein content and rapid growth in the entirely mineral environment have attracted the attention of both researchers and industrialists alike. As a part of more detailed analysis, a number of features of particular interest from the nutritional standpoint have been demonstrated: a balanced protein composition, the presence of rare essential lipids, and numerous minerals.





In 1967, spirulina was established as a “wonderful future food source” in the International Association of Applied Microbiology (Sasson, 1997). Further analysis of the nutritional properties of spirulina showed an exceptionally high protein content of around 60–70% of its dry weight. The UNO in the year 1974, during its World Food Conference declared Spirulina “the best food for tomorrow”. The WHO (World Health Organization) has called Spirulina as “the greatest super food on earth” and the NASA scien…