Spirulina related knowledge
Spirulina (scientific name:) Spirulina）， Belonging to the phylum Cyanobacteria, class Cyanobacteria, family Tremella, and genus Spirulina, it is an ancient lower prokaryotic unicellular or multicellular aquatic plant with a body length of 200-500 μ m and a width of 5-10 μ m. It is shaped like a clock spring and has a spiral blue-green color, so it is also known as blue-green algae. Native to the alkaline lakes of tropical Chad in Mexico and central Africa, it has long been consumed by local residents.
Spirulina is suitable for high-temperature alkaline environments. More than 35 species have been discovered, which grow in both freshwater and saltwater, while only 2 species are used for production in the world, namely Spirulina platensis and Spirulina maxima.
Spirulina is one of the microalgae species produced on a large scale, with a rare life history of 3.5 billion years, and is also a natural food. Spirulina is the most nutritious and comprehensive organism in nature, rich in high-quality protein, gamma linolenic acid fatty acids, carotenoids, vitamins, as well as various trace elements such as iron, iodine, selenium, zinc, etc.