Spirulina<\/h1><\/div>Spirulina<\/h1><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/livegreen.bio\/wp-content\/uploads\/2022\/05\/spirulina-sfondo02.jpg\" "\\"spirulina-sfondo02\\"")
<\/span><\/div><\/div><\/div>What exactly is
\nSpirulina?<\/p><\/h1><\/div>
<\/div>Spirulina<\/b> is a single-celled photosynthetic micro-organism that originated billions of years ago by developing the ability to absorb dissolved carbon dioxide in the sea as nutrients. It is a cyanobacter or microalga<\/b>\u00a0that grows in highly alkaline conditions and high light intensity. Infinitely smaller than the Algae family, to which it is similar in the way it grows and develops, Spirulina is characterized by the spiral shape of its appendages, visible only under a microscope, and by the peculiarity of being able to produce proteins, essential fatty acids <\/span>, vitamins and minerals from sunlight and from nutrients such as <\/span>nitrates and phosphates.<\/span><\/p>\nThe earliest records of Spirulina's use date back to the Spanish invasion of Mexico; the conquistadors<\/i> noticed the Aztecs harvesting a food unknown to them from the surface of the lake. Local fishermen accumulated a blue-colored biomass in very fine mesh nets, from which they made a thick paste for food use, Techuitlatl<\/i>.Legends tell that Aztec messengers used Spirulina <\/span>as a source of energy<\/span> during their long journeys.<\/span><\/p>\nEarly analyses of Spirulina's nutritional characteristics showed its exceptional protein content (up to 60-70% on dry weight)<\/b>characterized by high quality due to a broad and complete amino acid profile.<\/p>\n
The lack of cellulose wall increases the digestibility of the raw product and the bioavailability of the active ingredients, which can then be efficiently assimilated or extracted.<\/p>\n
Livegreen Spirulina has a biochemical composition that makes it a very balanced food and an ecologically excellent agent. In a CO2-producing industry such as agribusiness, the cultivation of Spirulina contrasts with the absorption of the gases produced and the natural production of O2, ending its cycle with an emerald green<\/b> Carbon Footprint.<\/span><\/p>\nAs Spirulina is grown in aquacultures instead of on land, the release of arable land and the continuous recycling of water further turns in its favor.<\/p>\n<\/div>
Spirulina<\/h1><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>What exactly is
\nSpirulina?<\/p><\/h1><\/div>
<\/div>Spirulina<\/b> is a single-celled photosynthetic micro-organism that originated billions of years ago by developing the ability to absorb dissolved carbon dioxide in the sea as nutrients. It is a cyanobacter or microalga<\/b>\u00a0that grows in highly alkaline conditions and high light intensity. Infinitely smaller than the Algae family, to which it is similar in the way it grows and develops, Spirulina is characterized by the spiral shape of its appendages, visible only under a microscope, and by the peculiarity of being able to produce proteins, essential fatty acids <\/span>, vitamins and minerals from sunlight and from nutrients such as <\/span>nitrates and phosphates.<\/span><\/p>\nThe earliest records of Spirulina's use date back to the Spanish invasion of Mexico; the conquistadors<\/i> noticed the Aztecs harvesting a food unknown to them from the surface of the lake. Local fishermen accumulated a blue-colored biomass in very fine mesh nets, from which they made a thick paste for food use, Techuitlatl<\/i>.Legends tell that Aztec messengers used Spirulina <\/span>as a source of energy<\/span> during their long journeys.<\/span><\/p>\nEarly analyses of Spirulina's nutritional characteristics showed its exceptional protein content (up to 60-70% on dry weight)<\/b>characterized by high quality due to a broad and complete amino acid profile.<\/p>\n
The lack of cellulose wall increases the digestibility of the raw product and the bioavailability of the active ingredients, which can then be efficiently assimilated or extracted.<\/p>\n
Livegreen Spirulina has a biochemical composition that makes it a very balanced food and an ecologically excellent agent. In a CO2-producing industry such as agribusiness, the cultivation of Spirulina contrasts with the absorption of the gases produced and the natural production of O2, ending its cycle with an emerald green<\/b> Carbon Footprint.<\/span><\/p>\nAs Spirulina is grown in aquacultures instead of on land, the release of arable land and the continuous recycling of water further turns in its favor.<\/p>\n<\/div>
<\/span><\/div><\/div><\/div>What exactly is
\nSpirulina?<\/p><\/h1><\/div>
Spirulina<\/b> is a single-celled photosynthetic micro-organism that originated billions of years ago by developing the ability to absorb dissolved carbon dioxide in the sea as nutrients. It is a cyanobacter or microalga<\/b>\u00a0that grows in highly alkaline conditions and high light intensity. Infinitely smaller than the Algae family, to which it is similar in the way it grows and develops, Spirulina is characterized by the spiral shape of its appendages, visible only under a microscope, and by the peculiarity of being able to produce proteins, essential fatty acids <\/span>, vitamins and minerals from sunlight and from nutrients such as <\/span>nitrates and phosphates.<\/span><\/p>\n The earliest records of Spirulina's use date back to the Spanish invasion of Mexico; the conquistadors<\/i> noticed the Aztecs harvesting a food unknown to them from the surface of the lake. Local fishermen accumulated a blue-colored biomass in very fine mesh nets, from which they made a thick paste for food use, Techuitlatl<\/i>.Legends tell that Aztec messengers used Spirulina <\/span>as a source of energy<\/span> during their long journeys.<\/span><\/p>\n Early analyses of Spirulina's nutritional characteristics showed its exceptional protein content (up to 60-70% on dry weight)<\/b>characterized by high quality due to a broad and complete amino acid profile.<\/p>\n The lack of cellulose wall increases the digestibility of the raw product and the bioavailability of the active ingredients, which can then be efficiently assimilated or extracted.<\/p>\n Livegreen Spirulina has a biochemical composition that makes it a very balanced food and an ecologically excellent agent. In a CO2-producing industry such as agribusiness, the cultivation of Spirulina contrasts with the absorption of the gases produced and the natural production of O2, ending its cycle with an emerald green<\/b> Carbon Footprint.<\/span><\/p>\n As Spirulina is grown in aquacultures instead of on land, the release of arable land and the continuous recycling of water further turns in its favor.<\/p>\n<\/div>