Spirulina

Spirulina is microscopic blue green thread-like microweed of sweet water, which can also grow in sea water. Nowadays it is called Arthrospeira and belongs to the cyanobacteria. It consists of many cells that form threads which sometimes are spiral, hence its name Spirulina. Its blue-green color is due to a coloring substance, the protein phycocyanine ( a very powerful antioxidant ) and also chlorophyll, the green coloring substance of plants.
It is regarded as the richest in protein green food source. It contains 5% fat without cholesterol, a great percentage of which lies in the form, of vital for human health omega-6 fatty acids, linoleic and gama-linoleic acid in particular.  The latter is only met in maternal milk and evening primrose oil. It is proven effective in the treatment of premenstrual syndrome, skin disorders and obstructs the concentration of cholesterol in blood vessels.
Nutritional value
• It has 60-70% protein content. Respectively, the content of other foods is soya 35%, milk powder 35%, meat 15%-25%, eggs 12%, cereals 8%-14%
• Its content in B12 is 2-6 times more than raw beef liver.
• It contains 58 times more iron than raw spinach and 28 times more than raw beef liver.
• It is 3 times richer in vitamin E from raw wheatgerm and has 49% better absorption from synthetic (L) vitamin E.
• A source of beta carotene, certainly 25 times higher than raw carrots contain.
• Its polyunsaturated fatty acids are three times more than the ones of evening primrose oil.
• The concentration of chlorophyll is 5-30 times higher than the seed of alpha-alpha, wheatgrass and barley grass.