Modern lifestyles in developed countries have incited the consumption of high-calorie foods, resulting in chronic diseases considered a public health issue, which affects the well-being of the general population (malnourishment, obesity, hypertension, diabetes, and others). To prevent these consequences, it is required to follow a healthy diet based on vitamins, antioxidants, polyunsaturated fatty acids (FA), and other bioactive compounds able to improve human health. Microalgae biomass contains proteins similar to common protein sources and offers many carbohydrates, lipids, and vitamins. Ingredients, supplements, and additives from microalgae are the principal products obtained by its processing with identifiable benefits for human health. Nonetheless, the use of microalgae-based food has not prospered despite its nutritional advantages, mainly due to the production cost, which increases are reflected in the final product’s price. The principal problem that has hindered the success of microalgae products is the absence of incentives and deficient information on their health benefits. This chapter aims to provide hard data on the most important components that possess microalgae and how they can boost food nutrimental value while being used as a source of nutrients and nutraceutical compounds.