Spirulina

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Spirulina, lower plant, is classified in Family Oscillatoriaceae, Phylum Cyanophyta-Cyanobacteria. The number of the identified species is up to 35 hitherto. FAO speaks of it as super nutritious food. The spirulina, well balanced in nutrition, is a kind of natural and healthy food, with traits of rich protein, low sugar, low fat and low heat. Spirulina stands head and shoulders above other foods, containing 300% more calcium than whole milk, 2300% more iron than spinach, 3900% more Beta Carotene than carrots. Spirulina is used as feedstuff various kinds of animals including eel, shrimp, pigs, chicken etc. It improves immunity and enhances disease resistance of livestock. Furthermore, using such feedstuff helps raised animals at once adjust the fat level in blood, reduce the cholesterol, supply amino acids, protect inner organs and, raise both high- and low- temperature durability. Besides, spirulina uniforms individual animals in dimension and figure, simultaneously brightening the appearance as well as shortening growing time-span. Difficult to sink in water and producing plenty of oxygen gas, spriulina purifies the water environment. Spirulina, as a human food source, provides improvements in memory and learning; Cancer-fighting phytonutrients; High-quality protein without the fat and cholesterol of meat; and it is the only whole food with GLA, a rare essential fatty acid found in human milk. Protein: 63%-65% min (Food grade) Stndard:GB/T16919_1997 Pb:2.0% max As:0.5% max Cadmium: 0.2% max Hg:0.05% max Protein: 50% min (Feed grade) Stndard:GB/T16919_1997 Pb:2.0% max As:0.5% max Cadmium: 0.2% max Hg:0.05% max

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Changsha Xianshanyuan Agriculture & Technology Co.

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