Journal of Applied Phycology

, Volume 5, Issue 4, pp 425–435

Chemical composition ofSpirulina and eukaryotic algae food products marketed in Spain

  • J. J. Ortega-Calvo
  • C. Mazuelos
  • B. Hermosin
  • C. Saiz-Jimenez
Article

DOI: 10.1007/BF02182735

Cite this article as:
Ortega-Calvo, J.J., Mazuelos, C., Hermosin, B. et al. J Appl Phycol (1993) 5: 425. doi:10.1007/BF02182735

Abstract

ThreeSpirulina and five eukaryotic algal food products available in the Spanish market have been extensively studied. Results are given for their gross chemical composition (water content, crude protein, total carbohydrates, lipids, nucleic acids etc.) and contents of macrominerals, trace elements, fatty acids, amino acids and neutral sugars. The results are compared to those from other studies on natural or laboratory-produced populations. An overall nutritional and toxicological evaluation of these products is included.

Key words

Spirulinaalgaenutritionheavy metalsfatty acidssugarsamino acids

Copyright information

© Kluwer Academic Publishers 1993

Authors and Affiliations

  • J. J. Ortega-Calvo
    • 1
  • C. Mazuelos
    • 1
  • B. Hermosin
    • 1
  • C. Saiz-Jimenez
    • 1
  1. 1.Instituto de Recursos Naturales y AgrobiologiaSevillaSpain