Table 1.
The value of proximate composition of spirulina from different reported research.
| Proximate Composition (%) | Food Energy | References | |||||
|---|---|---|---|---|---|---|---|
| Moisture | Fat/Lipid | Protein | Ash | Fiber | Carbohydrate | ||
| 4–5 | 4–7 | 65–72 | 6–12% | 3–7 | 15–25 | 2.90 cal/g | [34] |
| 3–7 | 6–8 | 55–70 | 7–13 | 8–10 | 15–25 | – | [32] |
| 5.37 | 7.19 | 61.57 | 7.10 | 7.93 | 16.21 | – | [35] |
| 5.45–9.92 | 6.61–6.84 | 52.85–65.00 | 9.55–9.93 | 9.79–11.37 | 15.29–13.62 | 329.89–379.58 | [36] |
| 5.27 | 1.27 | 71.90 | 3.50 | 9.70 | 13.63 | 353.55 | [37] |
| 4.74 | 6.93 | 62.84 | 7.47 | 8.12 | – | – | [38] |
| – | 7.16 | 52.95 | – | – | 13.20 | – | [39] |
| 1 | 6 | 63 | 8 | – | 22 | – | [40] |
| – | 4 | 65 | 3 | 3 | 19 | – | [41] |
| 4–6 | 5–7 | 55–70 | 3–6 | 5–7 | – | – | |
| 6 | 6 | 61 | 9 | – | 14 | – | |
| 9 | 7 | 60 | 11 | – | – | – | |
– Not reported.