Functional Composition, Nutritional Properties, and Biological Activities of Moroccan Spirulina Microalga

Table 1

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

Elements	Percentage (%)^b	Other micro/macroalgae
Moisture^a (%)	12.66 ± 1.7	<9% [48]
Ash (%)	14.56 ± 0.74	7.4–10.4% [5, 37, 54]
		4–20% [55, 56]
Protein (%)	76.65 ± 0.15	60–71 [5, 36, 37],
		6–71% [39–45]
		3–47% [46, 47]
Lipids (%)	2.45 ± 0.82	6–13% [5, 37]
		>60% [39–45]
		>5% [46, 47]
CF (%)	4.07 ± 1.42	1.36–7.73% [53]
Carbohydrates (%)^c	6.46 ± 0.32	15–25% [5, 36, 37]
		10–27% [39–45]
		20–68% [46, 47]
Energy (kcal/100 g)	436.18 ± 2.29	ND

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.