Spirulina stands as a best-in-category functional food to combat widespread micronutrient and protein deficiencies prevalent across diverse socioeconomic strata in India. Despite food availability, millions suffer from subclinical deficiencies—particularly in iron, vitamin A, vitamin B12, protein, calcium, and zinc—due to monotonous cereal-based diets, food adulteration, and poor bioavailability of nutrients in conventional staples. Spirulina is an exceptionally dense source of bioavailable iron, complete protein (over 60%), β-carotene (provitamin A), B-complex vitamins, and essential trace elements like zinc, selenium, and magnesium, making it uniquely equipped to bridge these critical nutritional gaps (Khan et al., 2005; Kapoor & Mehta, 1993). Clinical studies in India have demonstrated that Spirulina supplementation significantly improves hemoglobin levels, serum retinol concentrations, weight gain, and immune resilience in malnourished children, anemic women, and elderly populations (Sankar et al., 2011; Mani et al., 2000). Its superior digestibility and hypoallergenic profile further support its use across age groups without gastrointestinal intolerance. Spirulina also modulates intestinal microbiota and improves nutrient absorption, making it not only a supplement but a functional enhancer of digestion and systemic bioavailability (Selmi et al., 2011). Given its multifaceted nutritional composition and proven efficacy in both clinical and community settings, Spirulina is the most comprehensive natural solution to address food-related deficiencies in India’s population.