Nutritional Value of Spirulina: Advantages and Disadvantages

This report provides a comprehensive overview of spirulina, an edible biomass of cyanobacteria, detailing its nutritional value, harvesting cycle, and important facts. It highlights spirulina's high protein content, vitamin profile (including Vitamin C and K), and mineral composition, emphasizing its potential as a dietary supplement, particularly for vegetarians. The report explores the advantages of spirulina, such as its role in building immunity and aiding digestion, while also addressing its disadvantages, including potential health risks like acute rhabdyolysis and interactions with autoimmune disorders and certain medications. It includes nutritional facts, advantages, and disadvantages of spirulina, concluding that while spirulina holds promise as a protein source, especially for children, its consumption must be carefully considered due to potential adverse effects. The report references several scientific studies and provides contact information for further inquiries.