Spirulina is being researched for its ability to reduce hunger and food insecurity as well as for its ability to supplement astronauts’ diets during extended space missions. Because it uses less water and area to produce protein and energy than cattle, it is beneficial for food security. Of these, (4–5%) are water, (20–24%) are carbohydrates, (8–10%) are fat, and roughly 60% (50–70%) are protein. In its typical supplement form as a dried powder, Spirulina has nutritional value; 100 g of Spirulina provides 290 kcal (1200 kJ) and is rich in many essential nutrients (20% or more of the Daily Value, DV), particularly protein, B vitamins thiamin (207% DV), riboflavin (306% DV), and niacin (85% DV), respectively, and nutritional minerals, such as manganese (90% DV) and iron (219% DV). In Spirulina, the lipid content is weighted by 8% and involves of fatty acids such as arachidonic acid, linoleic acid, gamma-linolenic acid, EPA, DHA. Compared to the 2003 estimates, where 2–3% of total fatty acids is placed by DHA and EPA, research conducted in 2015 discovered that Spirulina products had less than 0.1% of quantifiable omega-3 fatty acids, including DHA and EPA. A cyanobacterium called Spirulina is also responsible for producing toxins like Microcystins. Microcystins have been found in several Spirulina supplements, however, at amounts below what the Oregon Health Department permits. Microcystins have the potential to cause gastrointestinal distress, which includes flushing of the face, perspiration, headache, diarrhea, and flatulence. These harmful substances can arise when batches of Spirulina are contaminated with other blue-green algae that produce toxins, rather than from Spirulina itself. Since Spirulina is regarded as a dietary supplement in the USA, there are no safety laws governing its purity or oversight from the government over its production. Concern has also been raised about heavy metal contamination in Spirulina supplements. Using 10–19 gm/day of Spirulina has been safe for several months.