Spirulina contains 60% of proteins, which puts it at the top of the plant sources of proteins, far ahead of soy, which has 36% of proteins. In addition, unlike other plants, Spirulina does not contain cellulose in its cell walls. This interesting feature makes it highly digestible. In contact with gastric juices, the Spirulina cells burst immediately, favoring the assimilation of the released nutrients. The digestibility of Spirulina proteins is 83 to 90% (1). In addition, these proteins provide the eight essential amino acids that our body cannot synthesize.