Thursday, June 11, 2015

Nutritional Composition of Spirulina Part 1 of 2

     NUTRIENTS      CONTENT EFFECTS DEFICIENCY DISEASES OTHER SOURCES
1.  Protein
    a. Complete vegetarian protein
    b. 8 essential amino acids
60-68% 1. Building block of life
2. Main composition of blood, cells, tissues and organs
1. Malnutrition diseases like Kwashiorkor
2.Abnormalities of cells, tissues or organs
3. Impaired body functions

Animals, meat, fishes, seafood,
eggs, milk and etc., plants - beans
2. Carbohydrates
    a.  Glycogen
    b.  Cellulose
14-18% 1. Important source of body energy
2. Glycogen offers quick supply of glucose in the blood
3. Cellulose helps improve constipation
1. Anemia
2. Decreases body’s resistance to diseases
3. Malfunction of organs
Grains, potatoes and etc
3.  Fats
    a.   a – linolenic   acid (GLA)
3-5% 1. Source of energy
2. Reduces cholesterol level
3. Decreases the risks of hypertension
1.Non-energetic
2. Retards growth
Mother’s milk, evening primrose oil, black current seed oil, borage oil, etc.
4.  Minerals 5-8% Helps in the functioning and effects of other nutrients and enzymes Restriction to body functions Other food contains less than 1%
    a.  Calcium 184 mg% 1. Building material for bones and teeth
2. Important for the neural transmissions to the muscles
3. Helps in the absorption of iron
4. Helps healing wounds
5. Base – forming element
6. 1% calcium in the body helps maintaining normal growth
1.  Induces cancer
2. Cramps
3. Retards growth of children
4. Nervous
5. Malfunction of gastro intestine and liver
6. Insomnia
7. Rickets
8.Osteoporosis in women
Milk products, bean curd, seafood, green vegetable, etc.
    b.  Iron 42.2 mg% 1. Helps in the formation of hemoglobin
2. Promotes enzyme reaction
3. Treats anemia
1. Anemia
2. Fatigue
3. Motor and sensory nerve impairment
4. Circulatory upset
Soybean products, grains, oyster, egg, yolk, liver, meat, peas, vegetables and fruits, etc
    c.  Magnesium
    “nucleus of the     structure of     chlorophyll”
306 mg% 1. Helps regulate blood pressure
2. Facilitates in the absorption of calcium
3. Regulates the functions of nerves and muscles
4. Required for the formation of teeth and bones
1. Retards synthesis of amino acids
2. Nephritis, hepatitis pancreatitis
3. Malfunction of heart and nervous system
4. Emotional instability, cramps, heart palpitating, muscle pain and to feel chilly
Wheat germ, brown rice, flour, bean curd, green vegetables, meat, etc
    d.  Potassium 1-2% 1. An important electrolyte for body function
2. Moderates hypertension, prevents cerebral apoplexy
3. Base-forming element
4. Prevents over absorption of sodium chloride
1. Heart disease
2. Malfunction of nerves
3. Retards growth
4. Muscle pain
5. Bleeding gum
6. Feeling of empty stomach
Vegetables and fruits, etc
    e.  Sodium 0.6-0.8% 1. Helps acid-base balance in the body.
2. Maintenance of the cellular water content
1. Abnormal cellular permeability
2. Abnormal metabolism of fats, carbohydrates and protein
3. Mammary gland impairment
4. Poor appetite
Meat, egg, salts, milk, etc
    f.  Phosphorus 9 mg/g 1. Formation of bones
2. Important for the absorption and utilization of fats, carbohydrates and protein
3. Normalizes heart activity
1. Malformation of bones and teeth
2. Gout
Meat, egg, milk products, grains, beans, etc
    g.  Iodine 0.8 mg% 1. Required for the proper function of the thyroid gland
2. Prevents aging
3. Helps reduce toxin, reduce cholesterol
4. Helps in skin metabolism and hair growth
1. Cause problems of obesity
2. Fatigue
3. Disorders of the thyroid gland
Salts, seafoods, brown algae, etc
    h.  Manganese 21-24 mg/g 1. Required for the formation of bones and blood
2. Controls the deposition of fat in the liver
3. Helps in metabolism of fats and protein
4. Improves functions of enzymes in the bones or liver
5. Improves sexual viability
1. Retards growth
2. Malfunction of bones, liver and reproduction systems
3. Diabetic problem
Wheat, flour, garden peas, pork, poultry, fish, citrus, etc
    i. Zinc 29.3 ppm 1. Helps in growth
2. Promotes synthesis and absorption of proteins and carbohydrates
3. Enhances production of insulin
4. Important in the functions of the central nervous system
5. Maintains the skin tissues in the mouth, tongue and esophagus
1. Stunted growth
2. Impaired reproductive function
3. Dermatitis
4. Senses of smell and taste failure
5. Influence growth of infant
Daily food
    j.  Copper 0.03 mg/g 1. Required for the growth and cell activity
2. For the formation of hemoglobin
3. Helps in utilization of iron in the blood formation
1. Malformation of blood cells
2. Anemia
3. Splitting of hairs
Daily food







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