Spirulina Spirulina O, Part 2

Good looking people and sauces, this time I will introduce a new direct from Hollywood super production. From the creators of "Honey, more iron kitchen", "No cabbage" or "Lord of the proteins," for all of you "Waiting for spirulina, Part II". And clearly that the director is Steven Spirulina! To be honest, this week we broke the records of questions. On facebook, twitter, web, mail, consulted all the same. For this reason I decided to continue with this theme, but this time speak directly from the chemical composition. If you have not read the previous article "The spirulina, food superhero," please do it better and then continued with it. By eating the algae nourish our body with:

Protein: 55-70% Carbohydrate: 15-25% Fats (lipids): 5% Minerals 7% Water: 3% According to a publication made in 1982 by Dr. Maurice David "Spirulina is ideal as a nutritional supplement that contains up to 70% protein, compared with the content of the fish is 20%, beef and soybeans 19.3% 34.3% Japanese. It also has a digestibility of 95% which is easily absorbed by the membranes bowel. "

Modern criteria to qualify the protein intake of a food are three:

The net protein utilization (NPU). The amount of useful protein percentage proteínasEl

Based on these criteria, the IBN (British Institute of Nutrition) summarizes the criteria by multiplying the amount of protein in the net protein utilization and reap the value of a food useful proteins. By this criterion, spirulina ranks second after the egg.

-------- FOOD PROT? NA HELPFUL% - UNP% -% Proto? NA

Dried egg nonfat dry 36Harina 30 82 23 61 whole soybeans beer 37Levadura 45Germen 23 50 18 67 27Como wheat to keep the habit, I have to notice something. Microalgae in general, especially blue-green, have a significant capacity to absorb everything in the sea, especially heavy metals. Therefore, I recommend those who have been consuming the proper health checks and marketed in specialty stores.

Now, I invite you to consult me ​​whatever they want around here or www.chefenmicocina.com.ar. We write and read next week and thanks for choosing to continue feeding the heart and not with your eyes.

We present the phrase of the week: "Do not eat anything your grandmother does not recognize."

:: Pablito Martin. Chef - Journalist

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