The unique feature of Spirulina platensis is its high protein content; the high ratio of (essential) amino acids and the high percentage of valuable (unsaturated) fatty acids shows the high nutritious valence of this alga.
The positive effect on the colouring of fish being fed with spirulina is et. al. the high carotenoid content (up to 1,700 mg/kg - carrots “only” have 120 mg/kg).
As the cell walls of blue algae, contrary to higher plants, do not consist of indigestible cellulose, but of mucopolysaccharides, they are also very easily digestible.
These characteristics are the reason why it is very good for young fish, can be used as an additional nutrient for fish of all ages, shrimps and a supplement for self-mixed fish food. And it is also suitable for all other fish (not only herbivores).
Originally spirulina derives from the soda lakes in subtropical regions (no seaweed), it is therefore cultivated world-wide in individual climate zones within a strongly alkaline environment.
|Raw protein||60.4 %|
|Raw fat||4.9 %|
|Raw fibre||8.5 %|
|Raw ash||8.0 %|
|Moisture max.||5.6 %|