Table 1: Global nutritional analysis of Spirulina (Morocco) (% of dry matter).

ElementsPercentage (%)bOther micro/macroalgae

Moisturea (%)12.66 ± 1.7<9% [48]
Ash (%)14.56 ± 0.747.4–10.4% [5, 37, 54]
4–20% [55, 56]
Protein (%)76.65 ± 0.1560–71 [5, 36, 37],
6–71% [3945]
3–47% [46, 47]
Lipids (%)2.45 ± 0.826–13% [5, 37]
>60% [3945]
>5% [46, 47]
CF (%)4.07 ± 1.421.36–7.73% [53]
Carbohydrates (%)c6.46 ± 0.3215–25% [5, 36, 37]
10–27% [3945]
20–68% [46, 47]
Energy (kcal/100 g)436.18 ± 2.29ND

Note.aExpressed as percentage of freeze-dried samples. bData are mean values ± SD of three determinations. cCalculated by difference (=100  crude protein  crude lipid  total dietary fiber (TDF)ash). Dried Spirulina sp. % at 70°C of cell constituents is calculated after the moisture content was subtracted. ND: not detected.