Abstract: In order to explore the unique nutritional components of Spirulina platensis in Ordos plateau, the nutrient contents between 10 g Spirulina and one 60 g egg, 250 g milk, 30 g soybean milk powder, 100 g carp, and 100 g grass carp were analyzed comparatively. The results showed that the indicators of the six foods were significantly different (P<0.01). The protein content in 10 g spirulina was less than that in two kinds of fish and was close to that in other food. The content of energy, fat and carbohydrate was lower, among which, the fat content in two kinds of fish and the carbohydrate content in 250 g milk and 30 g soybean milk powder were higher. Except for 250 g milk, which had significantly higher calcium content than other foods, there was not much difference in the sodium, potassium, magnesium, and phosphorus contents in the six kinds of foods. The iron content in 10 g Spirulina was much higher than that in other foods, reaching 97.11% (male) and 72.83% (female) of the recommended intake; the zinc and selenium content of 100 g carp and 30 g soybean milk powder were the highest, and the vitamin B1 content and B6 content of 6 foods were slightly different. The contents of vitamin A, B2 and B12 in 10 g Spirulina were the highest and accounted for 38.00% (male) and 43.43% (female), 35.43% (male) and 41.33% (female) and 458.33% of the recommended intake, respectively. The folic acid content in 10 g Spirulina was about 1/3 and 1/2 of the egg’s and the milk’s, respectively. Among the six kinds of food, the content of vitamin B3 in two kinds of fish was the highest and accounted for 20% of the recommended intake.

Key words: Spirulina platensis, protein food, nutritional components, comparative analysis, recommended intake