Is Spirulina Really Higher In Protein Than Meat?

As liver disease increases, patients with liver disease need to use much more protein than usual for regenerative functions to work. Spirulina is one of the best sources of protein.

Ideal Protein Food ----- Spirulina

In the entire human body, protein is vital, with adults needing at least 60-70 grams per day, and teenagers needing more, around 80-90 grams per day. Moreover, the intake of protein should be supplemented by vitamins, which help enzymes function. Especially vitamin C has antioxidant function and plays an essential role in the synthesis of liver sugar. Vitamin C can be synthesized by itself in most animals, but it cannot be synthesized in guinea pigs, monkeys and humans, and can only be supplied by food.

From the above points, spirulina is an ideal food for supplying protein and vitamins. Its protein content is 69.5%, fish protein is only 20%, beef 19.3%, soybean 34.3%, chlorella 47.8% %. After eating into the mouth, the protein must be absorbed. In terms of digestibility, because Spirulina is multicellular and has thin cell walls, it can reach 95.1%. Spirulina is the phylum Cyanobacteria, the class Cyanobacteria, the order Oscillator, and the family Oscillatoraceae is the relatively ancient prokaryotes on the earth, with a life history of 3.5 billion years so far. In 1967, CLEMT in France and JEAN LEONARD in Belgium isolated and cultured Spirulina, and this technology has been widely used since then.

Spirulina Market Trend

With the continuous maturity of technology and the huge market demand, the output of spirulina is increasing day by day. After decades of development, China has become the world's largest producer of spirulina raw materials. According to relevant statistics, the cultivation area of spirulina in my country is about 750×104 m2, and there are more than 60 breeding bases. The annual output of spirulina powder is 9600 t, accounting for 80% of the world’s total output. With the growth of population and the needs of social development, people's demand for protein is increasing day by day, but there is still a large gap in protein production, so algal protein has become one of the most important sources of marine protein. Algal proteins have potential health care components such as antioxidant, antihypertensive, antithrombotic, antitumor and immune stimulation, and have unique biological properties. Algal protein provides not only high-quality and high-content protein, but also high-quality nutritional compounds, including peptides, carbohydrates, lipids, vitamins, and other nutrients. The sources of algal protein can be divided into two categories: seaweed and freshwater algae, among which freshwater algae (such as spirulina and chlorella) accounted for nearly 69% of the entire industry revenue in 2018, with spirulina as the mainstay. Compared with other microorganisms, spirulina's low nucleic acid content, high vitamin and mineral concentration, and easily digestible cell walls have attracted many food manufacturers.

According to relevant reports, the global spirulina market is expected to grow at a CAGR of 9.4% from 2019 to reach USD 629.6 million by 2025. In terms of volume, this market is expected to grow at a CAGR of 13.6% from 2019, reaching 68,025.2 tons by 2025. 

Summary

In recent decades, scientists have found that spirulina is the best pure natural protein food source ever discovered by humans. Spirulina annoyingly grows much faster than higher plants, and can produce protein more efficiently than any other higher plants and animals, that is, if the same area of land is used to cultivate algae and cultivate other crops or pasture for livestock, it can provide In terms of protein quality, spirulina far exceeds that of animals and plants. According to estimates, it is 80 times that of wheat, 60 times that of peas, 400 times that of grassland production of meat, and 240 times that of grassland production of milk. If spirulina is cultivated reasonably, it can produce more than 3000kg of protein per mu per year, which is equivalent to more than 10 times the protein produced by soybean, and the digestion and absorption rate is as high as 95%. It can be seen that Spirulina Protein is an algae resource with great development prospects.