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Spirulina is the dried biomass of cyanobacteria (blue-green algae) that can be consumed by humans and animals. The three species are Arthrospira platensis , A. fusiformis , and A. maxima . Cultivated worldwide, Arthrospira is used as a dietary supplement or whole food . [ 1 ]
The common name, spirulina, refers to the dried biomass of Arthrospira platensis, [3] a type of Cyanobacteria, which are oxygenic photosynthetic bacteria.These photosynthetic organisms were first considered to be algae, a very large and diverse group of eukaryotic organisms, until 1962 when they were reclassified as prokaryotes and named Cyanobacteria. [4]
Spirulina, a genus of cyanobacteria (blue-green algae) Spirulina (dietary supplement) , a cyanobacterium product and biomass that can be consumed by humans and other animals Arthrospira , a genus of cyanobacteria closely related to the Spirulina genus, with three species that make up the above dietary supplement, despite its name
Spirulina major is a species of cyanobacteria in the family Spirulinaceae. [2] [1] It's found primarily in the Gulf of Mexico and sparsely on the shores of South America, Africa, Europe, the Middle East, and India. [3]
Spirulina is a genus of cyanobacteria. It is not classed as algae , despite the common name of cyanobacteria being blue-green algae. Despite its name, the " spirulina " dietary supplement actually uses cyanobacteria belonging to the genus Arthrospira (which were formerly classified within Spirulina ) .
There are large differences in the concentrations of phosphorus, potassium, and magnesium between freshwater and saltwater aquaponics. Potassium and magnesium are major elements in saltwater. Phosphorus is excreted by fish. Its concentration is relatively low in freshwater conditions but high in saltwater. [6]
Dulse is one of many edible algae. Algaculture may become an important part of a healthy and sustainable food system [11]. Several species of algae are raised for food. While algae have qualities of a sustainable food source, "producing highly digestible proteins, lipids, and carbohydrates, and are rich in essential fatty acids, vitamins, and minerals" and e.g. having a high protein ...
The DRI was introduced in 1997 in order to broaden the existing system of RDAs. DRIs were published over the period 1998 to 2001. In 2011, revised DRIs were published for calcium and vitamin D. [7] Additionally, revised DRIs were published for potassium and sodium in 2019. [8] The DRI for energy was updated in 2023.
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